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My review
Ono Butter Mochi
SAXONY
"This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party."
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Ingredients
1 h 5 m servings 463 calsOriginal recipe yields 12 servings (1 - 9x13 inch pan)
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- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 463 calories; 14 g fat; 78.2 g carbohydrates; 7.1 g protein; 104 mg cholesterol; 156 mg sodium. Full nutrition
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Reviews
Read all reviews 143171 Ratings
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Most helpful positive review
2/13/2007
Very very fattening and filling, but oh so good, it's difficult to pass on a slice, reminds me of Hawai'i. The recipe is similar to the Phillippine Bibingka. Keep the recipe as is; however, inst...
Most helpful critical review
1/24/2012
This came out weird. I used glutinous rice flour (as stated in the recipe - 1st ingredient) - I couldn't find mochiko flour itself and thought they were the same thing? It came out rubbery and ...
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2/13/2007
Very very fattening and filling, but oh so good, it's difficult to pass on a slice, reminds me of Hawai'i. The recipe is similar to the Phillippine Bibingka. Keep the recipe as is; however, inst...
8/7/2008
Sooo GOOD! As we say here in Hawaii, "Broke da mouth!" Only thing I changed - Bake for about 50 minutes, then put foil over the edges and bake another 20-25 minutes. This way the center becom...
11/30/2006
i didn't have whole milk so i used 1% and it still came out amazing, i don't know if it would have made very much difference in taste if i had gone with whole anyway. i know this place that make...
1/12/2010
Just wanted to clarify that Mochiko is actually just plain rice flour, not glutinous rice flour, if you make it with the glutinous rice flour (which are available in most of the Asian markets, C...
2/1/2008
Really good! Just a note- I couldn't find anything called mochiko in any grocery store near my house (the midwest is not exactly full of exotic things), but plain rice flour worked just fine. ...
12/21/2008
This recipe is very similar to a Portuguese/Chinese dessert our family calls "gooey cake". I too used a can of coconut milk (12 ounces) and used 2% milk for the rest to equal 3 cups. Don't be ...
5/6/2008
Made this for a New Year's party and at first I thought it was ok, but it kept getting better and better. Definitely something to make at least a day beforehand because the flavors keep enhancin...
3/14/2006
Mmmm! Simply delicious! Instead of a a 9x13 pan, I use a muffin pan for individual servings. I fell in love with mochi the first time I had it. Not so easy to find fresh butter mochi on the ...