Baked Butter Mochi 16.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jun 27, 2019

You'll find this type of softly chewy, baked mochi served in Hawaii as a sweet treat, although if you are familiar renditions, this one calls for less butter.

Serve with softly whipped cream or ice cream.

Where to Buy: Mochiko (sweet rice flour) is found in larger supermarkets as well as in Asian markets.


Servings:
16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; makes generous 2-inch squares

Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the pan
  • 1/2 cup (99 grams) granulated sugar
  • 1 1/3 cups (207 grams) sweet rice flour (mochiko; see headnote)
  • 1 teaspoon (4 grams) baking powder
  • 1/2 teaspoon (3 grams)kosher salt
  • 1 cup whole milk
  • 3/4 cup plus 2 tablespoons coconut milk
  • 2 large eggs, lightly beaten
  • 1 tablespoon vanilla extract

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Directions

Preheat the oven to 350 degrees.

Use a little butter to grease a 9-by-9-inch baking dish. Line the bottom with parchment paper so that 2 sides of the paper create a bit of overhang; this will make the slab of baked mochi easy to extract.

Sift together the sugar, sweet rice flour, baking powder and salt into a mixing bowl. Add the 4 tablespoons of melted butter, the whole milk, coconut milk, eggs and vanilla extract, whisking to form a smooth batter. Pour into the baking dish, smoothing the surface with an offset spatula.

Bake (middle rack) until the center is set and the surface is golden brown, 50 minutes to 1 hour.

Transfer to a wire rack to cool completely (in the pan). Use the parchment to lift out the slab of baked mochi. Trim the edges all around (snacking bits for the cook or helper), then cut the slab into 16 equal squares (about 2 inches each).

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Recipe Source

Adapted from “We Are La Cocina: Recipes in Pursuit of the American Dream,” by Caleb Zigas and Leticia Landa (Chronicle, 2019).

Tested by Lori Aratani.

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