Other Asian markets probably have mochiko as well. These days I’m seeing mochiko everywhere – even at Safeway and Walmart! But of course, you can definitely get it at a Japanese market. But if it bothers you to have half a can and half a box of ingredients leftover, by all means, double the recipe. These days I’m trying not to gorge myself on mochi, so I scaled it down for a more manageable size. Normally, I make butter mochi in a 9×13″ pan, which uses a whole can of coconut milk and a whole box of mochiko. If it’s your first time making butter mochi, this recipe would be a great place to start.īy the way, the ingredients listed below are for an 8×8″ baking pan. My everyday butter mochi recipe was born. I decided to try and recreate my favorite butter mochi texture with more common ingredients, and voila. There’s a butter mochi recipe for every occasion! I have several butter mochi recipes that I have on rotation, but many of them use evaporated milk, which is not something I always have on hand. It is my firm belief that no butter mochi recipe is really better than another.
Does the world really need another one? I guess my answer is yes, because here we are. I hesitated to post this recipe, because it seems like there are thousands of butter mochi recipes on the internet these days. Bonus: butter mochi is gluten free! The Easiest Butter Mochi Ingredients There are endless variations on butter mochi – you’ll just have to try them all to find your favorite. It’s essentially a pan cake made with glutinous rice flour, making it dense and chewy. Butter mochi is a popular dessert/snack in Hawaii.