BUTTER MOCHI - JAPANESE SWEET CHEWY DESSERT
It is an island favorite and a request by someone who is homesick. My mom's recipe, and now it's mine. The keikis (children) also love this dessert as it is chewy and sweet. Mochi is a very popular dessert for the japanese families in Japan also. The photo is not mine, it looks great! I will replace it with my very own photo...
Provided by Jo Anne Sugimoto
Categories Other Desserts
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. Cream butter and sugar together in a medium bowl.
- 3. To the evaporated milk add water to make 2 cups of liquid.
- 4. Add the liquid and the rest of the ingredients into the medium bowl and stir well till the batter is smooth.
- 5. Spray 9 x 13 pan and pour in the batter.
- 6. Bake for 1 hour. Cool and cut with a plastic knife so that the mochi won't stick.
BUTTER MOCHI
Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.
Provided by Genevieve Ko
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 11
Steps:
- Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
- Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
- Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
- The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
- Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
BUTTER MOCHI
This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.
Provided by Lea Kanaya Wong
Categories World Cuisine Recipes Asian Japanese
Time 3h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
- Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
- Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 41.2 g, Cholesterol 50.5 mg, Fat 9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 174.2 mg, Sugar 22.1 g
BUTTER MOCHI
Butter mochi is a party staple in Hawaii. Made with mochiko (Japanese sweet rice flour) and coconut milk, the dessert is beloved for its sweet, buttery taste and chewy, pleasingly dense texture. A little goes a long way, so avoid cutting the pieces too big. (You can scale down the recipe, but the measurements for the mochiko and coconut milk are really convenient for a 9-by-13-inch baking pan.) If you'd like to add another layer of coconut, sprinkling the top of the batter with shredded coconut before baking is a lovely touch (but by no means necessary).
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 18 to 20 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line the bottom and sides of a 9-by-13-inch baking pan with parchment.
- Whisk together the mochiko, sugar, baking powder and salt in a large bowl.
- Whisk together the milk, vanilla, eggs and coconut milk until smooth in a separate large bowl. (If you have trouble incorporating the coconut milk solids, you can use an electric mixer on medium speed for this step, and the following ones, if you like.) Whisk the milk mixture into the dry ingredients just until combined. Whisk in the melted butter until the batter is smooth.
- Pour the batter into the prepared baking pan and tap the pan on the counter a few times to get rid of any air bubbles. Bake until the butter mochi is set and the top is golden brown, 1 hour to 1 hour 10 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
- Carefully lift the parchment paper out of the pan from both short ends and set the butter mochi on a cutting board. Cut into about twenty 2-by-3-inch rectangles and serve immediately or store in an airtight container for up to 3 days.
BUTTER MOCHI
Butter mochi is a beloved dessert here in Hawaii. It is essentially a baked custard. Mochiko sweet rice flour provides its unique, soft, chewy, sticky consistency. As one reviewer noted, it may be a little sweet for some tastes, but I recommend using no less than 2 cups of sugar. I originally put down 375 degrees as the baking temperature because in my gas oven, it saved me 10-15 minutes of baking time and still came out exactly the same way. But most butter mochi recipes will call for 350 degrees. Mochiko flour can be found in the Asian/Oriental aisles. The brand I use comes in a white box with a blue star on the front.
Provided by caffeine junkie
Categories Dessert
Time 55m
Yield 32-48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 13x9x2" pan.
- In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
- In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
- Make a well in the dry ingredient and incorporate the liquid ingredients.
- Stir in melted butter.
- Pour into pan, and tap pan to settle batter.
- Bake for 45-60 minutes until golden brown.
- Cool at least 2 hours before cutting.
Nutrition Facts : Calories 172, Fat 7, SaturatedFat 4.9, Cholesterol 28.1, Sodium 67.7, Carbohydrate 25.4, Fiber 0.3, Sugar 12.5, Protein 2.4
More about "butter mochi japanese sweet chewy dessert recipes"
SWEET BUTTER MOCHI - 'ONO HAWAIIAN RECIPES
From onohawaiianrecipes.com
Cuisine Hawaiian, JapaneseCategory Dessert
- Melt 1 stick of butter and mix it together with sugar in a large mixing bowl. Add in the eggs and vanilla extra and mix it well.
- Then add in the dry ingredients, mochiko flour and baking powder. It will get very thick to mix together. Then add in the evaporated milk and coconut milk. Mix well.
10 BEST BUTTER MOCHI RECIPES | YUMMLY
From yummly.com
CHEWY HAWAIIAN BUTTER MOCHI RECIPE - DRIVE ME HUNGRY
From drivemehungry.com
[JAPANESE RECIPES] CHEWY MOCHI - EASY RECIPES
From recipegoulash.cc
TOP 42 MOCHI FLOUR RECIPE RECIPES - HERCULES.DIXIESEWING.COM
From hercules.dixiesewing.com
TOP 40 JAPANESE MOCHI DESSERTS RECIPES
From sara.hedbergandson.com
TOP 41 JAPANESE BUTTER MOCHI RECIPE RECIPES
From metal.pakasak.com
HAWAIIAN CAKE BUTTER MOCHI RECIPE - TODAY.COM
From today.com
MATCHA BUTTER MOCHI (MOCHI CAKE) - CATHERINE ZHANG
From zhangcatherine.com
IS MOCHI GLUTEN FREE? FIND OUT HERE! - PUNCHFOODS.COM
From punchfoods.com
HAWAII'S BUTTER MOCHI IS THE SWEET, CHEWY TREAT YOU'VE …
From tastingtable.com
HAWAIIAN BUTTER MOCHI RECIPE » RECIPEFAIRY.COM
From recipefairy.com
BUTTER MOCHI - JAPANESE SWEET CHEWY DESSERT | RECIPE | BUTTER …
From pinterest.com
17 BEST MOCHIKO FLOUR RECIPES (BUTTER MOCHI AND MORE)
From insanelygoodrecipes.com
15 MOCHI DESSERTS YOU’LL LOVE VERY MOCHI - INSANELY GOOD
From insanelygoodrecipes.com
CINNAMON TOAST CRUNCH BUTTER MOCHI RECIPE - TODAY.COM
From today.com
BUTTER MOCHI - JAPANESE SWEET CHEWY DESSERT | RECIPE | BUTTER …
From pinterest.ca
PEANUT BUTTER CHOCOLATE MOCHI - MSN.COM
From msn.com
BUTTER MOCHI – A SIMPLE AND DELICIOUS JAPANESE DESSERT
From alwayswithbutterblog.com
JAPANESE "SWEET POTATO" DESSERT - SUDACHI RECIPES
From sudachirecipes.com
BUTTER MOCHI - JAPANESE SWEET CHEWY DESSERT | RECIPE - PINTEREST
From pinterest.com
You'll also love