Art to have a yummy Butter Mochi

If you’re feeling nostalgic, try butter mochi. This cake combines the best of two cultures and can be eaten as is or cut into small pieces. The butter and coconut mochi at Liholiho Yacht Club is a great way to enjoy this classic treat. The coconut mochi at Ono Bakehouse is a great addition to any party! If you don’t have the time to make the cake, you can always reheat the cake in the microwave to make it moist.

Butter Mochi Recipes

Art to have a yummy Butter Mochi
Art to have a yummy Butter Mochi
Art to have a yummy Butter Mochi 1

Butter Mochi

This is a Japanese dessert recipe that willbecome your favorite and perfect for someone who is homesick. This butter mochiis very sweet and chewy, making it very popular for Japanese families.
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Course: Cake, Desserts
Cuisine: Japanese
Keyword: butter, mochi
CookingStyle: Baking, Oven cook
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 9 servings
Calories: 614kcal
Author: Ms Kelly
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Equipment

Sprayed 9 x 13 pan

Ingredients

Instructions

  • Preheat an oven to 3500F then combine sugar and butter in a medium bowl.
  • Add water to the evaporated milk to make 2 cups liquid.
  • Add the liquid to the mixture in the bowl.
  • Add all the remaining Ingredients and stir to get a smooth batter.
  • Pour the batter in a sprayed 9 x 13 pan.
  • Bake for about 1 hour then cool.
  • Serve and enjoy.

Video

Notes

When making butter mochi, use a coconut cream or milk to make it fluffy and sticky. It is best to use coconut cream, but if you don't have this, you can substitute half or unsweetened coffee cream. It is important that you use the right amount of milk for butter mochi, as it will have a richer taste. If you're making the recipe without eggs, it might be too thick.
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Nutrition

Serving: 9servings | Calories: 614kcal | Carbohydrates: 81g | Protein: 10g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 371mg | Potassium: 415mg | Fiber: 4g | Sugar: 70g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 329mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Tips for making Butter Mochi

Art to have a yummy Butter Mochi

In order to make butter mochi, you must add at least one egg. This is because eggs give the cakes cakiness. In some cases, you can use egg substitute. It may be difficult to find a substitute for the eggs, but if you are experimenting, you can use a milk alternative. You should use canned milk instead of carton milk, because canned milk contains more fat. In the recipe, the amount of milk should be slightly higher than that of carton milk.

While butter mochi has a sticky and chewy texture, it is not hard to make. It will start out crumbly and become more sticky. You can experiment with the amount of eggs used and see what works for you. You can also use coconut milk, which is lighter and more healthy than the carton kind. Once you’ve made the cake, let it cool for at least 3 hours. You should not eat it before it has cooled, as it will become tough.

To prepare the butter mochi, use coconut cream or milk, but you can also use unsweetened coffee cream. If coconut cream is not available, you can also try half or evaporated milk. It will give the batter a more rich and creamy flavor, but you may find that half will work better. If you can’t find any of these products, try a combination of both. A little practice will go a long way!

To make the best butter mochi, use coconut cream or milk. If you don’t have coconut cream, you can use half or unsweetened coffee cream. If you don’t want to buy coconut, you can also try using whole milk plus cream. If you can’t find either of these, you can always experiment with the amount of coconut cream or the amount of milk. The key is to find the right combination of flavors and textures for the perfect butter mochi.

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Tips and tricks

Art to have a yummy Butter Mochi

For the best flavor and texture, serve butter mochi warm or at room temperature. Unlike some desserts, butter-infused mochi does not get soggy. Because of their high moisture content, butter-filled mochi can last up to two weeks. However, if you want to keep them fresh for longer, store them in the refrigerator. To freeze them, place them in an airtight container in the freezer and use them up within three and a half months.

Butter mochi is best served fresh. Its delicate flavor will last longer if it is kept at room temperature. It’s best to refrigerate butter mochi, as it can become soggy. Alternatively, you can use a substitute for the eggs, which will still make it moister and fresher. If you don’t have enough milk, you can always use canned milk. For a lighter version, try a coconut mochi muffin.

When you make butter mochi, you should let it cool completely before you consume it. Its consistency should be smooth and slightly sticky when it’s fully set. You can microwave it at 600 watts for another minute if you want to reheat it. You can also microwave it again for a few more minutes if you don’t like the consistency. It is important to wait at least three hours for the butter mochi to be chewy.

 

Art to have a yummy Butter Mochi

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