If you need help visualising the process I’ve created a short video to accompany this recipe so I hope that helps. and my name is Mochi. In Japan a common mochi pairing is with kinako, a nutty soybean powder that reminds me in many ways of peanuts! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The crumbly texture of the cookie melts in your mouth and you are left with a super soft and sweet mochi. Super easy to do and gives the cookie a rounder shape too. Very light due to 2 Tblsp. Whisk the rice flour, sugar, and baking powder together in a mixing bowl. This is directed at Jaz's review. https://www.hawaiianelectric.com/recipes/find-a-recipe/butter-mochi One tip…The mochi hardens a little after a day, so when you want to eat them just pop them in the microwave for 10 seconds or so and they will return to their soft and squishy state! Ingredients 3 ½ cups sweet rice flour (mochiko) 2 ½ cups white sugar 2 tablespoons baking powder 5 eggs 1 teaspoon coconut extract 1 teaspoon vanilla extract 2 cups milk 1 (14 ounce) … As I am in Hawaii there are so many recipes but this one came on top. Nutrient information is not available for all ingredients. This was the first time I made mochi and it turned out well though there was some buttery spots on the top when it was done (not sure why the butter seperated out). Baking powder. I am really familiar with Japanese foods...and this definitely was not mochi. Highly Recommended by me. If you make these make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can share all your amazing creations. And that was how this peanut butter mochi cookie was born. I don’t know about you guys, but mochi cookies are popping up everywhere for me, on instagram, on facebook, in my ads?! 2 tsp vanilla extract. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Preheat an oven to 350 degrees F (175 degrees C). Butter mochi is of Hawaiian derivation and shouldn't be viewed as the same type of "mochi" that you may have had with your Japanese friends. Bake in the preheated oven until the mochi is golden brown, about 1 hour. Very delicious! Butter mochi is not the traditional Japanese mochi that you see in "puck" form, nor is it like Chichi Dango manju. Roll out the dough, place the mochi on top and then cover with another sheet of dough. Info. *For Japanese Butter Mochi Cake, use regular milk. 2 cups (1 can) full fat coconut milk. Baking it for 1 hour is too long and turns into a cake consistency, 50 minutes is perfect. Until next time… happy baking! Preheat the oven to 350°F (177°C), and line an 8-inch square baking pan with parchment paper and … Butter mochi is of Hawaiian derivation and shouldn't be viewed as the same type of "mochi" that you may have had with your Japanese friends. Add comma separated list of ingredients to exclude from recipe. Instead of using milk, I had to substitute it with evaporated milk and I also omitted the coconut extract...WARNING! So, while you are correct that this is not "mochi", it IS Butter Mochi. This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits. 256 calories; protein 3.9g 8% DV; carbohydrates 41.2g 13% DV; fat 9g 14% DV; cholesterol 50.5mg 17% DV; sodium 174.2mg 7% DV. https://www.allrecipes.com/recipe/269475/coconut-butter-mochi 1/8 tsp salt. Butter Mochi...This is a good recipe thanks. 5 eggs. Make sure they are completely cooled and move them with care~, ← Matcha Coconut Custard Snow Skin Mooncakes, 65g glutinous rice flour (1/3 cup 1 tbsp), 45g vegetable oil (little less than 1/4 cup)*, Combine all ingredients except butter in a medium sized microwave safe bowl and whisk to combine, Cover with cling wrap and microwave on high for 2 minutes, stopping halfway to give it a mix, Remove from microwave and add butter, mixing the mochi until the butter has been completely incorporated and smooth, Portion into 10 equal balls (easier to portion using oiled hands), Combine all ingredients in a medium sized mixing bowl and knead, Turn out onto a clean surface and continue kneading until smooth (if the dough is too crumbly add a little more vegetable oil), Divide dough in half and roll each half to 3mm in thickness between two sheets of parchment paper, Onto one half equally space the portioned mochi balls (not all of them will fit, this step will be repeated), Carefully lay the other rolled out half of cookie dough ontop and smooth around the edges of each ball, Using a round cookie cutter, cut around the mochi balls leaving a 0.5-1cm border, Repeat the above steps until all the cookie dough and mochi has been used, Bake for 15 minutes, or until lightly golden brown.