*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was a very good recipe....but to make it into the mochi I remebered as a child in a Hawaii, I had to tweak it just a tiny bit. Instead of using milk, I had to substitute it with evaporated milk and I also omitted the coconut extract...WARNING! Baking it for 1 hour is too long and turns into a cake consistency, 50 minutes is perfect.
This is directed at Jaz's review. Butter mochi is not the traditional Japanese mochi that you see in "puck" form, nor is it like Chichi Dango manju. Butter mochi is of Hawaiian derivation and shouldn't be viewed as the same type of "mochi" that you may have had with your Japanese friends. It is in its nature to be more "cake"ish and is meant to be eaten in squares like brownies or lemon squares. So, while you are correct that this is not "mochi", it IS Butter Mochi.
I have been experimenting with Butter Mochi recipes and this is by far the Best. My co-workers (my willing ginnypigs) voted hands down on this recipe. Very light due to 2 Tblsp. Baking powder. As I am in Hawaii there are so many recipes but this one came on top. Highly Recommended by me. and my name is Mochi.
I halved the recipe but turned out it is TOOOOOO swee And one question i don't understand why it is so mushy and could not formed even after I put it in refrigerator for 2h..should I bake longer/shorter or bake with higher/lower temperature??? Anyone could help?? Thx!
Rating: 4 stars
Butter Mochi...This is a good recipe thanks.
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