Coconut Butter Mochi Recipes

COCONUT BUTTER MOCHI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
• Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.

BUTTER MOCHI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
• Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
• Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

BROWN-BUTTER MOCHI

Steps:

• Adjust oven racks to upper and lower-middle positions. Preheat oven to 350.
• Generously grease two cupcake tins with butter, including the outer rims of each mold (this will ensure the cakes release after baking). Set aside.
• Place butter in a medium saucepan, and set over medium heat. Cook, swirling, until the foam subsides and the butter turns golden brown and begins to smell nutty, about 4 minutes. Turn off heat, and add coconut and evaporated milks and sugar. Whisk until sugar and coconut milk melt. Transfer mixture to a medium bowl. Add eggs and vanilla, and whisk until smooth. Set aside.
• In a large bowl, whisk together mochiko flour, baking powder and salt. Pour milk mixture into dry mixture, and whisk until smooth. Scoop a scant 1/2 cup of batter into each cupcake mold (enough to fill each mold just under the brim). Gently drop filled pans onto countertop from a height of 3 inches to release any air bubbles.
• Bake for 55 to 60 minutes, rotating pans and switching their positions after 30 minutes or so to ensure even baking (decrease baking time by 10 minutes if using a nonstick dark metal tin). The mochi are done when they are butterscotch brown on top and an inserted skewer comes out mostly, but not completely, clean.
• Lightly run a butter knife along the sides of each mold, then invert tins to release mochi, and cool on a wire rack for 10 to 15 minutes. Don't worry if the cakes feel soft or underbaked when you pick them up - it's just the nature of mochi.
• Store leftover mochi in an airtight container at room temperature for up to 4 days.

COCONUT BUTTER MOCHI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together mochiko, white sugar, brown sugar, and baking powder in a large bowl.
• Whisk coconut milk, milk, eggs, and vanilla extract together in a bowl. Add to mochiko mixture and stir to combine. Add coconut flakes and melted butter and stir to combine. Pour into the prepared baking dish.
• Bake in the preheated oven until set and golden on top, about 1 1/2 hours.

HAWAIIAN COCONUT BUTTER MOCHI RECIPE

Steps:

• Collect all ingredients. I used a 23x22x5 cm square anti-stick baking tin for this recipe.
• Heat 200 ml coconut milk over medium heat in a small pan. Add the butter in small chunks to the pan until the butter is melted. Your goal is not to boil the mixture, so when the butter melted, turn off the heat and set aside.
• In a large bowl, mix together the dry ingredients (glutinous rice flour, sugar, baking powder, salt) with a whisk or chopsticks or dough spatula.
• In a separate bowl, crack the eggs and add the remaining coconut milk + milk, vanilla extract to the bowl. Mix it together with a whisk. Pour this in the dry ingredients bowl and mix it with a dough spatula.
• Add the mixture of the pan in your large bowl and mix it well. If you see clumps, you can slide the spatula across the bowl to try to break up the clumps.
• Put a parchment paper on the bottom of the tin and pour the batter in the baking tin. Drop the tin carefully on top of your counter a few times to let the air come to the surface.
• Preheat your oven at 180 celsius degrees/350 Fahrenheit degrees.
• Sprinkle coconut flakes on top of the whole batter, be generous. Sprinkle a pinch of salt on top of it.
• Bake at 180 celsius degrees the first 30 minutes and then bake further for 25-35 minutes at 160 celsius/325 fahrenheit degrees.
• Cool down the butter mochi before cutting it. The butter mochi will be even better if you eat it the next day. You can store leftovers at room temperature for a few days or in the fridge for at a week.

COCOA BUTTER MOCHI

Steps:

• Pre-heat oven to 350 degrees.
• In a large mixing bowl, sift together dry ingredients.
• In a separate bowl , combine wet ingredients.
• Add the dry mixture to the wet mixture in small amounts.
• Mix until until all ingredients are well combined.
• Pour mixture in a 9" x 13" buttered pan- will also fit in two 8"x8" pans.
• Bake for 1 hr.
• Test with toothpick - comes out clean when done.
• Let cool before cutting.
• Yield may differ according to the size of the pieces-- suggest cutting in squares or 1"x2" rectangles -- it is rich.

BUTTER MOCHI

Steps:

• Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or oil.
• In a bowl, whisk together the eggs, vanilla, and milk. In another larger bowl, whisk together the mochiko, sugar, baking powder, and kosher salt. Pour the wet ingredients into the dry ingredients and, with a wooden spoon stir until well combined. Add the melted butter and coconut milk and mix until fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle the shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of flaky salt, if desired.Bake until the mochi is set and golden brown on top, about 1 hour. Set the pan on a wire rack and let cool completely before slicing into rectangles using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1⁄4 by 2 1⁄2-inchpieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. Store in an airtight container at room temperature for up to 3 days.

BUTTER MOCHI

Steps:

• Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
• Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
• Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
• The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
• Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

COCONUT-GLAZED HAWAIIAN BUTTER MOCHI RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
• In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, and beat until fully incorporated. Add the vanilla, baking powder, and mochiko flour and whisk until fully combined. Add the evaporated milk and coconut milk and whisk until a smooth batter is formed.
• Transfer the batter to the prepared baking dish and spread in an even layer, then bake for 45-50 minutes, until golden brown. Let the butter mochi cool to room temperature in the pan.
• While the butter mochi cools, make the glaze: In a medium bowl, whisk together the powdered sugar and coconut milk until smooth and thick. Add more coconut milk, 1 tablespoon at a time, if needed.
• Once the butter mochi has cooled, spread the glaze all over the top and sprinkle with the toasted shredded coconut. Slice into small squares and serve.
• Enjoy!