I’ve made all kinds of mochi before, and I noticed butter mochi is most people’s favorite kind of mochi. With a name like butter mochi, which is a good indicator of its rich taste and texture, what could go wrong? Unless you have a huge disdain for butter… well, then I’ll simply rename it something like “sweet mochi” before I offer some to you. 😉
Thanks to my Hawaiian friends who originally shared this recipe with me. I modified the recipe by cutting the sugar in half, but you can add it back in according to the severity of your sweet tooth. Also, this is a gluten-free recipe for any readers who have any sensitivity to gluten! After speaking to a co-worker who deals with gluten allergy, she suggested I may have some gluten sensitivity, and that I should try a gluten-free diet for a period of time to see how my body reacts. No bread, Chinese noodles, or most of the things on this blog?! Is there anyone out there with gluten allergy or sensitivity? How did you determine (if you don’t mind me asking) and how are you coping?
And for everyone who has no issue with gluten, you can still enjoy this recipe. As well as many recipes for other many baked goods. 🙂
1-1 lb.box Mochiko sweet rice flour
1 cup sugar (for sweeter mochi use 2 cups sugar)
3 teaspoons baking soda
1-12 oz. can coconut milk
1/2 cup butter, melted
1 Tablespoon vanilla extract
1. Grease a 9″ x 13″ pan and preheat oven to 350 degrees F.
2. In a large mixing bowl, combine Mochiko flour, sugar and baking soda.
3. Add remaining ingredients and whisk/mix together until mixture is smooth.
4. Pour batter evenly into greased pan. Bake in preheated oven for about 1 hour, until top and sides are golden brown.
5. Let cool about an hour, then slice 2″ into squares.