Cocoa Butter Mochi Recipes

COCOA BUTTER MOCHI

Cocoa Butter Mochi image

If you've had mochi before, this is not like the mochi you normally eat at New Years; it has a rich, slightly sweet, chocolate flavor. The mochiko powder can probably be found in the oriental section of your grocery store. A secretary in my office made this recipe; she got the recipe from one of those recipe cards you can get at the grocers. For the cocoa, the recipe says you can use Nestles ... I use Ghiradelli,

Provided by marisk

Categories Lunch/Snacks

Time 1h15m

Yield 32 serving(s)

Number Of Ingredients 9

Ingredients

2 cups mochiko sweet rice flour
1 3/4 cups sugar, granulated
3 tablespoons cocoa, ground
1 tablespoon baking soda
12 ounces evaporated milk
13 1/2 ounces coconut milk
1/4 cup butter, melted
2 eggs, beaten
1 1/2 teaspoons pure vanilla extract

Steps:

Pre-heat oven to 350 degrees.
In a large mixing bowl, sift together dry ingredients.
In a separate bowl , combine wet ingredients.
Add the dry mixture to the wet mixture in small amounts.
Mix until until all ingredients are well combined.
Pour mixture in a 9" x 13" buttered pan- will also fit in two 8"x8" pans.
Bake for 1 hr.
Test with toothpick - comes out clean when done.
Let cool before cutting.
Yield may differ according to the size of the pieces-- suggest cutting in squares or 1"x2" rectangles -- it is rich.

BUTTER MOCHI

Butter Mochi image

Butter mochi is a party staple in Hawaii. Made with mochiko (Japanese sweet rice flour) and coconut milk, the dessert is beloved for its sweet, buttery taste and chewy, pleasingly dense texture. A little goes a long way, so avoid cutting the pieces too big. (You can scale down the recipe, but the measurements for the mochiko and coconut milk are really convenient for a 9-by-13-inch baking pan.) If you'd like to add another layer of coconut, sprinkling the top of the batter with shredded coconut before baking is a lovely touch (but by no means necessary).

Provided by Food Network Kitchen

Categories dessert

Time 2h30m

Yield 18 to 20 servings

Number Of Ingredients 9

Ingredients

One 16-ounce box mochiko (sweet rice flour)
2 cups sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
2 cups whole milk
2 teaspoons pure vanilla extract
4 large eggs
One 13.5-ounce can coconut milk
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly

Steps:

Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line the bottom and sides of a 9-by-13-inch baking pan with parchment.
Whisk together the mochiko, sugar, baking powder and salt in a large bowl.
Whisk together the milk, vanilla, eggs and coconut milk until smooth in a separate large bowl. (If you have trouble incorporating the coconut milk solids, you can use an electric mixer on medium speed for this step, and the following ones, if you like.) Whisk the milk mixture into the dry ingredients just until combined. Whisk in the melted butter until the batter is smooth.
Pour the batter into the prepared baking pan and tap the pan on the counter a few times to get rid of any air bubbles. Bake until the butter mochi is set and the top is golden brown, 1 hour to 1 hour 10 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
Carefully lift the parchment paper out of the pan from both short ends and set the butter mochi on a cutting board. Cut into about twenty 2-by-3-inch rectangles and serve immediately or store in an airtight container for up to 3 days.

BUTTER MOCHI

Butter Mochi image

Butter mochi is a beloved dessert here in Hawaii. It is essentially a baked custard. Mochiko sweet rice flour provides its unique, soft, chewy, sticky consistency. As one reviewer noted, it may be a little sweet for some tastes, but I recommend using no less than 2 cups of sugar. I originally put down 375 degrees as the baking temperature because in my gas oven, it saved me 10-15 minutes of baking time and still came out exactly the same way. But most butter mochi recipes will call for 350 degrees. Mochiko flour can be found in the Asian/Oriental aisles. The brand I use comes in a white box with a blue star on the front.

Provided by caffeine junkie

Categories Dessert

Time 55m

Yield 32-48 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) box mochiko sweet rice flour
2 -2 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon (optional)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk
3 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Steps:

Preheat oven to 350 degrees.
Grease a 13x9x2" pan.
In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
Make a well in the dry ingredient and incorporate the liquid ingredients.
Stir in melted butter.
Pour into pan, and tap pan to settle batter.
Bake for 45-60 minutes until golden brown.
Cool at least 2 hours before cutting.

Nutrition Facts : Calories 172, Fat 7, SaturatedFat 4.9, Cholesterol 28.1, Sodium 67.7, Carbohydrate 25.4, Fiber 0.3, Sugar 12.5, Protein 2.4

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