Best 2 Coconut Butter Mochi Recipes

Are you craving a delectable treat that will transport you to a tropical oasis? Look no further than coconut butter mochi, a delightful dessert that combines the irresistible flavors of coconut and butter with the chewy texture of mochi. Imagine indulging in a soft and pillowy cake that bursts with the sweetness of coconut and the richness of butter. With its captivating aroma and irresistible taste, coconut butter mochi is sure to become a favorite in your kitchen. Whether you are a seasoned baker or just starting out, this article will guide you through the process of creating this heavenly dessert. From selecting the finest ingredients to mastering the art of steaming, we will uncover the secrets to achieving the perfect coconut butter mochi. So, prepare to embark on a culinary adventure as we delve into the world of this delectable treat.

Here are our top 2 tried and tested recipes!

COCONUT-GLAZED HAWAIIAN BUTTER MOCHI RECIPE BY TASTY

Coconut-Glazed Hawaiian Butter Mochi Recipe by Tasty image

Coconut-glazed Hawaiian butter mochi is the perfect blend of Filipino bibingka and Japanese mochi. Rice flour gives the cake a chewy, gooey texture that makes this dessert irresistible.

Provided by Aleya Zenieris

Categories Snacks

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

Ingredients

nonstick cooking spray, for greasing
½ cup unsalted butter
1 ½ cups granulated sugar
4 large eggs, room temperature
1 ½ teaspoons vanilla extract
1 ½ teaspoons baking powder
16 oz glutinous rice flour
12 oz evaporated milk
14 oz coconut milk
1 cup powdered sugar
3 tablespoons coconut milk, plus more if needed
½ cup unsweetened shredded coconut, toasted

Steps:

Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, and beat until fully incorporated. Add the vanilla, baking powder, and mochiko flour and whisk until fully combined. Add the evaporated milk and coconut milk and whisk until a smooth batter is formed.
Transfer the batter to the prepared baking dish and spread in an even layer, then bake for 45-50 minutes, until golden brown. Let the butter mochi cool to room temperature in the pan.
While the butter mochi cools, make the glaze: In a medium bowl, whisk together the powdered sugar and coconut milk until smooth and thick. Add more coconut milk, 1 tablespoon at a time, if needed.
Once the butter mochi has cooled, spread the glaze all over the top and sprinkle with the toasted shredded coconut. Slice into small squares and serve.
Enjoy!

Nutrition Facts : Calories 699 calories, Carbohydrate 95 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, Sugar 43 grams

COCONUT BUTTER MOCHI

Coconut Butter Mochi image

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!

Provided by mineko

Categories World Cuisine Recipes Asian Japanese

Time 1h45m

Yield 12

Number Of Ingredients 10

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix together mochiko, white sugar, brown sugar, and baking powder in a large bowl.
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.
Bake in the preheated oven until set and golden on top, about 1 1/2 hours.

Nutrition Facts : Calories 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, Sodium 126 mg, Sugar 50.7 g

Tips:

Use good quality coconut butter. This will make a big difference in the flavor and texture of the mochi. Look for coconut butter that is made from fresh, organic coconuts.
Don't overcook the mochi. The mochi should be cooked until it is just set. Overcooked mochi will be tough and chewy.
Let the mochi cool completely before cutting it. This will help to prevent the mochi from sticking to the knife.
Store the mochi in an airtight container in the refrigerator. The mochi will keep for up to 2 weeks.
Serve the mochi chilled or at room temperature. Mochi can be enjoyed on its own or with a variety of toppings, such as fresh fruit, ice cream, or whipped cream.

Conclusion:

Coconut butter mochi is a delicious and easy-to-make treat. It is a perfect dessert for any occasion. With its chewy texture and sweet coconut flavor, this mochi is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give coconut butter mochi a try.