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Butter Mochi

October 3, 2013

I have had so much positive feedback on this recipe, I thought I would share it.

I have also substituted sugar for Splenda and it came out like a pie. Crusty on outside and chewy inside. Wasn’t bad on taste but I was wanting a Mochi taste(sticky and chewy). Here is the recipe my cousin shared with me:

Butter mochi

1 16-oz box Blue Star Mochiko flour
2 1/2 C Sugar
2 tsp Baking powder
1 12-oz can Evaporated milk
1 14-oz can Coconut milk
3 Eggs
2 tsp Pure vanilla extract
1 stick Butter, melted

Preheat oven to 375 degrees. Grease a 13x9x2″ pan with butter. In a large bowl, sift together mochiko flour, sugar, and baking powder, and mix well. In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well. Pour into dry ingredients and blend together. Stir in melted butter. (Batter should look watery like soup).


Pour into pan, and tap bottom of pan on a hard surface to settle batter. Bake for 50-60 minutes or until golden brown.

Cool at least 1 hour before cutting and enjoying.


From → Dessert

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