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, instead of using 3 cups of milk, use a can of coconut milk and a can of evaporated milk and minus the coconut flakes. Custardy, creamy, and aromatic. The Chinese also have a similar recipe called "gau."
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 becomes more golden brown colored and crispy on top. (FYI, normally toward the center under the crispy coconut, the top will have a layer of "squooshy goodness", don't worry it IS cooked! Blame it on the butter..hehe. YUM!) Ohh and yes, I love it better on the 2nd day, but that's just a matter of personal preference I know others that like it fresh!
ETA: 4/17/2016 - Wow it's been almost 8 years since I've posted this review and I'd like to say this is still my go to recipe for butter mochi!
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 makes it and guaranteed they must either use whole milk or half&half and this tastes exactly the same. i didn't use the coconut either, i don't know how that would have been but i've never had it with before.
when it's done baking, there's all this butter on top, but you leave it alone and it soaks back into the mochi, but i blotted mine and it still was fine. i think you have to fully let it cool so that the butter resolidifies.
i can't wait to try it in muffin cups because the edges are the best part.
edit!
do NOT omit the last egg (put four eggs instead of five). I only had four but decided to go ahead anyway and it was TERRIBLE. the flavor was the same but the texture just wasn't there. it turned out mushy and not chewy at all.
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, Chinatowns..) you will end up with something thats very sticky... i made it with 1% milk and it was very good still!!
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. These are delicious!
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 enhancing. Plus all the party goers from the Pacific (both Hawaii and the Philippines) couldn't get enough. The only thing I would change is adding a little more coconut.
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 alarmed if the sides rise faster than the middle - after it cools it settles. I had to cook mine about and hour and 15 minutes and had to cover it with foil the last 15 mins so it didn't get too dark on top. Turned out perfect and I can't wait to get to California tomorrow for my Mom and daughter to try it!
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 island so I decided to make it myself. My husband was skeptical but LOVED it. The kids loved it even my 2 year old! But as a warning if you use the muffin cups the mochi will probably tilt in the pan as they try to "pop" out but I haven't yet had one actually come all the way out.
Definitely ono! My kids are mochi fanatics and this disappeared as fast as they could chew it. I did substitute a can of coconut milk for some of the milk and it gave it a wonderful haupia-like flavor. Now the kids don't want store-bought mochi anymore!
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 slightly sticky. Is that normal? I had a choice of rice flour or glutenous rice flour at the store and now I wonder if I made the wrong choice? I'm totally confused at this point and since I've never had mochi I have no idea if this worked well or not. As for flavor it's okay but not super flavorful.
