How To Make Coconut-Glazed Butter Mochi
This sticky and milky butter mochi is a fusion of the Filipino bibingka molded like the traditional Japanese mochi, served with a creamy coconut glaze.
Serves:
Ingredients
For Butter Mochi:
- nonstick cooking spray,for greasing
- ½cupunsalted butter
- 1½cupsgranulated sugar
- 4large eggs,room temperature
- 1½tspvanilla extract
- 1½tspbaking powder
- 16ozglutinous rice flour
- 12ozevaporated milk
- 14ozcoconut milk
For Coconut Glaze:
- 1cuppowdered sugar
- 3tbspcoconut milk,plus more if needed
- ½cupunsweetened coconut,shredded, toasted
Instructions
-
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray.
Butter Mochi:
-
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.
-
Bake for 45 to 50 minutes, until golden brown.
-
Let the butter mochi cool to room temperature in the pan.
Coconut Glaze:
-
Whisk together the powdered sugar and coconut milk until smooth and thick. Gradually 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, serve, and enjoy!
Nutrition
- Calories: 779.30kcal
- Fat: 35.82g
- Saturated Fat: 23.90g
- Trans Fat: 0.47g
- Monounsaturated Fat: 7.50g
- Polyunsaturated Fat: 2.16g
- Carbohydrates: 106.18g
- Fiber: 2.23g
- Sugar: 57.03g
- Protein: 11.02g
- Cholesterol: 135.84mg
- Sodium: 162.14mg
- Calcium: 209.51mg
- Potassium: 362.47mg
- Iron: 2.84mg
- Vitamin A: 164.68µg
- Vitamin C: 1.44mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
