Chewy Butter Mochi (Print View)
Sweet, chewy bites made with creamy coconut milk, buttery richness, and sticky rice flour, blending Hawaiian and Japanese flavors.
# What You'll Need:
01 -
1 and 1/2 cups white sugar
02 -
Half a cup of melted butter, cooled down a bit
03 -
4 eggs, make sure they're at room temperature
04 -
1 teaspoon vanilla extract
05 -
One 16-ounce box of glutinous rice flour, like Mochiko or similar
06 -
2 teaspoons of baking powder
07 -
A 12-ounce can of evaporated milk
08 -
One 14-ounce can of coconut milk
# Directions:
01 -
Turn your oven on to 350°F (175°C). Prep your muffin pans by either greasing them or using liners. Silicone cups are also an option if you’ve got them.
02 -
Combine the sugar and melted butter in a big bowl. Stir until it looks nice and smooth.
03 -
Crack the eggs in one by one. Mix each in really well before adding another.
04 -
Pour in the vanilla and give it a good stir to make sure it’s evenly spread through the batter.
05 -
Toss in the rice flour and baking powder. Stir gently until it’s mostly (about 80-90%) combined.
06 -
Slowly add both coconut milk and evaporated milk. Keep stirring until it’s completely smooth, without any lumps left.
07 -
Spoon the batter into your muffin pans and bake for 45 minutes. They’re done when a toothpick put in the middle comes out almost clean.
08 -
Take the pans out of the oven. Let the muffins cool down a bit in the pans before moving them to a wire rack to cool fully.