Coconut Butter Mochi recipe

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Ingredients

1 pound sweet rice flour (mochiko)
1 pound white sugar
½ cup brown sugar
1 teaspoon baking powder
1 (14 ounce) can coconut milk
10 ounces milk
4 eggs
1 teaspoon vanilla extract
1 cup sweetened coconut flakes
¼ cup butter, melted

Nutrition Info

480.4 calories
carbohydrate: 82.8 g
cholesterol: 74.2 mg
fat: 15.1 g
fiber: 1 g
protein: 6.5 g
saturatedFat: 11.1 g
servingSize: -
sodium: 126 mg
sugar: 50.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

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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