Crispy Butter Mochi
Lisa Kitahara cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
Watch the original reelImported by Anonymous on SeeMeCook
A unique take on butter mochi that features a crispy, crunchy exterior reminiscent of a canelé with a soft, chewy, and custardy center. This version uses a higher ratio of eggs to ensure a lighter texture than traditional dense butter mochi.
- Time
- 65 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)). Grease a 9x13 inch baking pan thoroughly with butter or line with parchment paper.
In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk the eggs. Add the melted butter, evaporated milk, coconut milk, and vanilla extract, whisking until the wet mixture is smooth.
Gradually pour the wet ingredients into the dry ingredients. Whisk continuously until the batter is completely smooth and no lumps remain.
Pour the batter into the prepared baking pan, smoothing the top with a spatula if necessary.
Bake for 50 to 60 minutes, or until the top is deep golden brown and the edges are very crispy. The center should be set but still have a slight bounce.
Remove from the oven and allow the mochi to cool completely in the pan. This is crucial for the texture to set properly.
Once cooled, slice into squares. For serving, you may drizzle with sweetened condensed milk as mentioned in the transcript.
Notes
The creator emphasizes that this version has a higher egg count to achieve a 'custardy' and 'lighter' interior compared to traditional dense butter mochi. To ensure the signature crispy exterior, do not underbake; wait for a deep golden color.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 432
- Protein
- 7 g
- Carbs
- 61 g
- Fat
- 18 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
