I wanted to create a flavour that really complements the soft, sweet and chewy mochi. Information is not currently available for this nutrient. Percent Daily Values are based on a 2,000 calorie diet. The best way to make these is like ravioli! My co-workers (my willing ginnypigs) voted hands down on this recipe. My friend and I made this recipe....and this is not Mochi it came out like a cake. One tip…The mochi hardens a little after a day, so when you want to eat them just pop them in the microwave for 10 seconds or so and they will return to their soft and squishy state! My husband doesn't like coconut, but he couldn't get enough! Instead of using milk, I had to substitute it with evaporated milk and I also omitted the coconut extract...WARNING! Bake in the preheated oven until the mochi is golden brown, about 1 hour. Highly Recommended by me. Preheat oven to 350 degrees. Nutrient information is not available for all ingredients. Info. https://www.hawaiianelectric.com/recipes/find-a-recipe/butter-mochi This is directed at Jaz's review. This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits. In Japan a common mochi pairing is with kinako, a nutty soybean powder that reminds me in many ways of peanuts! *if the dough is too crumbly add a little more vegetable oil Most people won't think twice about serving basic cornbread when is on the table. this link is to an external site that may or may not meet accessibility guidelines. Whisk in the milk, coconut milk, and melted butter until incorporated. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. If you need help visualising the process I’ve created a short video to accompany this recipe so I hope that helps. Make sure they are completely cooled and move them with care~, ← Matcha Coconut Custard Snow Skin Mooncakes, 65g glutinous rice flour (1/3 cup 1 tbsp), 45g vegetable oil (little less than 1/4 cup)*, Combine all ingredients except butter in a medium sized microwave safe bowl and whisk to combine, Cover with cling wrap and microwave on high for 2 minutes, stopping halfway to give it a mix, Remove from microwave and add butter, mixing the mochi until the butter has been completely incorporated and smooth, Portion into 10 equal balls (easier to portion using oiled hands), Combine all ingredients in a medium sized mixing bowl and knead, Turn out onto a clean surface and continue kneading until smooth (if the dough is too crumbly add a little more vegetable oil), Divide dough in half and roll each half to 3mm in thickness between two sheets of parchment paper, Onto one half equally space the portioned mochi balls (not all of them will fit, this step will be repeated), Carefully lay the other rolled out half of cookie dough ontop and smooth around the edges of each ball, Using a round cookie cutter, cut around the mochi balls leaving a 0.5-1cm border, Repeat the above steps until all the cookie dough and mochi has been used, Bake for 15 minutes, or until lightly golden brown. 2 tsp vanilla extract. 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. If you make these make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can share all your amazing creations. Add comma separated list of ingredients to exclude from recipe. Whisk the rice flour, sugar, and baking powder together in a mixing bowl. This was the first time I made mochi and it turned out well though there was some buttery spots on the top when it was done (not sure why the butter seperated out). Thx! 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??? Everyone I offered it to loved it. 5 eggs. So, while you are correct that this is not "mochi", it IS Butter Mochi. And that was how this peanut butter mochi cookie was born. And that was how this peanut butter mochi cookie was born. and so I thought it was in everyones best interest that I contribute! ***These cookies are super crumbly so if you try and move them when they are still warm they will fall apart. I don’t know about you guys, but mochi cookies are popping up everywhere for me, on instagram, on facebook, in my ads?! The crumbly texture of the cookie melts in your mouth and you are left with a super soft and sweet mochi. Add comma separated list of ingredients to include in recipe. 1/8 tsp salt. It is in its nature to be more "cake"ish and is meant to be eaten in squares like brownies or lemon squares. Preheat an oven to 350 degrees F (175 degrees C). First experience with mochi. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top. *For Japanese Butter Mochi Cake, use regular milk. Until next time… happy baking! It is an incredible play on textures and flavours and I know you guys are going to love it for sure! So, while you are correct that this is not "mochi", it IS Butter Mochi. My baked mochi donut recipe is SO popular that it beats any recipe I’ve posted so far… Let’s see how this one goes . and my name is Mochi. Allrecipes is part of the Meredith Food Group. 256 calories; protein 3.9g 8% DV; carbohydrates 41.2g 13% DV; fat 9g 14% DV; cholesterol 50.5mg 17% DV; sodium 174.2mg 7% DV. I guess it’s all part of the rising trend and at this point we are going to have a mochi version of everything, mochi brownies, mochi muffins, mochi donuts, mochi, mochi, mochi…. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Preheat the oven to 350°F (177°C), and line an 8-inch square baking pan with parchment paper and … 2 cups (1 can) full fat coconut milk. Anyone could help?? **it's important to use all natural peanut butter (100% peanuts!) What a treat. Butter Mochi...This is a good recipe thanks. Baking powder. 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. 1 box Mochiko Rice Flour. Very delicious! Roll out the dough, place the mochi on top and then cover with another sheet of dough. Grease a 9x13 inch baking dish. This is directed at Jaz's review. Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. In Japan a common mochi pairing is with kinako, a nutty soybean powder that reminds me in many ways of peanuts! It was a cake with Mochi flavor. Cool to room temperature before cutting into 24 pieces to serve. Thank you so much for stopping by again and I can’t wait to see your versions of my mochi cookie! https://www.allrecipes.com/recipe/269475/coconut-butter-mochi 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. I am really familiar with Japanese foods...and this definitely was not mochi. 2 cups sugar (ideally, organic evaporated cane juice) 1 tsp baking powder. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The crumbly texture of the cookie melts in your mouth and you are left with a super soft and sweet mochi… I have been experimenting with Butter Mochi recipes and this is by far the Best. As I am in Hawaii there are so many recipes but this one came on top. It is in its nature to be more "cake"ish and is meant to be eaten in squares like brownies or lemon squares. 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