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Coconut Butter Mochi

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"This recipe has less sugar and fat than most butter mochi recipes. Baking for 90 minutes seems a lot, but it makes the crust nice and crispy. Extra coconut flavor from coconut milk and coconut flakes for coconut lovers!"
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Ingredients

1 h 45 m servings 480
Original recipe yields 12 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Mix together mochiko, white sugar, brown sugar, and baking powder in a large bowl.
  3. 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.
  4. Bake in the preheated oven until set and golden on top, about 1 1/2 hours.

Footnotes

  • Cook's Note:
  • Low-fat coconut milk and low-fat milk can be used in place of full-fat coconut milk and whole milk. This recipe can be baked in two 8-inch baking dishes instead of one 9x13-inch baking dish.

Nutrition Facts


Per Serving: 480 calories; 15.1 82.8 6.5 74 126 Full nutrition

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