The ladies in my hula practice love food. We always talk about food, restaurants and share recipes. And we love to bring munchies when we practice. On our Saturday practice, very hungry Saturday, I find myself in front of these little butter mochi. I surrendered. I took a one bite. Ok, this must be a taste of heaven. Crispy outside chewy inside…is it shortbread or mochi…..I wrapped one more to go for the husband. On my way home, I found myself again reaching out to this little guy and before I know it, I was chowing it down leaving greasy fingerprints all over the steering wheel. Sorry hubby. Emy and I decided to call it ‘Mochi Crack’. It will need a serious intervention to stop you from eating them… … ALL.
Thank you, Emy for sharing this with me!
Ingredients
1 box Mochiko flour
1 1/2-2 c sugar
2 sticks butter, softened or slightly melted (For healthier version, just use 1 stick butter or substitute with coconut oil. When using coconut oil, just remember 1 stick melted butter = 1/2 cup melted coconut oil!)
1 can (13.5 or 14 oz) coconut milk
1 can (12 oz) evaporated milk (For healthier version, use 12 oz fat free milk. I have made this with condensed milk too-it was yummy! )
1 teaspoon vanilla extract (optional)
Preparation
You can get mochi flour at most of Asian grocery stores now
1. Mix all ingredients well. Batter should be thick! If it’s runny, just add a little more rice flour.
2. Spray muffin tins with non-stick cooking spray VERY WELL! Fill muffin tins 1/3 full.
3. Bake at 350’F 35-40 mins .
4. Let cool about 5 mins to set before removing from pans. Give it a good whack with your fist to pop it out.
Don’t eat it right away. It tastes better when it’s completely cooled down and mochi is set in the middle.
Let them completely cooled down. The center will sink down and mochi in the center will set nicely.
This recipe recipe yields approx. 24-30 biscuits. They taste the best when eaten within 24 hours. So feel free to cut the measurement in half to make smaller batches.
Enjoy~~~
Looks yummy! Gonna make this tomorrow. Cant wait!!
I just took my first batch out of the oven and they look/taste amazing. I used only 1 stick of butter. I can’t imagine how grease-tastic these would be with 2 sticks.
Christina, have you or Emy tried adding extra flavor with matcha powder or red bean paste?
Thanks for the recipe! These are going to be a holiday tradition.
Hi Kari,
Yea, I always use 1 stick instead of 2. Emy calls it, ‘Butter Mochi’ so she uses 2 sticks. Sooooo good with 2 though. haha!
That sounds amazing. Matcha and mmmm i love read bean paste. Red bean ice cream is the best…..Please send me your new updated recipe and picture perhaps, I will add that to the post! Thanks for the great idea and happy holidays!!!
xoxo
Christina
Hi, Kari.
Wow I’m going to get some matcha powder today!! I love red bean paste, but may use my friends tonight as guinea pigs since I have (canned) sweetened red beans.
I’ve personally omitted the eggs because I’m (newly) allergic to them. 🙁
I love all the suggestions here-mahalo! <3
hi christina,
thanks for the great recipe! i altered it a little and switched out the evaporated milk and 1 stick of butter with 1 can pumpkin puree (and pumpkin pie spice), 3 eggs, and 1 cup of yogurt…so delicious! and very easy, too…
Hi Donna, Wow that sounds so good with pumpkin!! I’M going to have try that recipe. Glad you enjoyed them. I will send your ‘thank you’ to Emy for the delicious and easy recipe we both enjoy! xoxo
I love butter mochi and make mine with coconut flakes that rise to the top and form a crust. Yummy!! I want to try your recipe. That way every piece has an edge to it. Also have been using coconut oil lately and this is the perfect way to have my mochi and not feel too bad afterword. Thanks for sharing. Aloha!
Hi Kathy, I know…love butter mochi……feel free to send me your version of recipe. Would Love to try!!!! 😀 Aloha back to ya! xoxo
The introduction of the baking of processed cereals including the creation of flour provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of millet bread called dhourra cake, while the Romans had a biscuit called buccellum.-
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Hard biscuits soften as they age. To solve this problem, early bakers attempted to create the hardest biscuit possible. Because it is so hard and dry, if properly stored and transported, navies’ hardtack will survive rough handling and high temperature. Baked hard, it can be kept without spoiling for years as long as it is kept dry. For long voyages, hardtack was baked four times, rather than the more common two, and prepared six months before sailing..
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Nice job, it
Hello!!! OMG! Fellow Asian food-blogger/dog lover/woman. I love your blog, and mochi, and Buggie! You have to come meet my Maltese Dumpling, French Bulldog Bado (currently home-staying in doggy-heaven), and my mutt Shrimpie! You’re awesome. I hope Chorizo got as lucky as Buggie 🙂
OMG here!!! I love your blog! Love love the name! ok you are my kind of gal! Facebook me!!! ~~~~i almost named my Coconut ‘Dumpling’!
This was sooooooooo good. Thanks for sharing!
My pleasure, Rekha! Glad you enjoyed 😀
Thank you for this recipe. So no eggs in this? I just wanted to clarify because all the other butter mochi recipes had eggs.
no eggs here. Would love to try w egg recipe! Share w me pls! 😀