Butter mochi

[Monica]

I discovered a dessert called butter mochi recently while browsing my favorite food blog and i want to try making it this weekend. It really sounds woderful and tasty as I love chewy texture.
Anyone heard about this dessert? Supposely, it's a Hawaiian dessert...
The only thing is I can't decide whether i want to make it with regular milk or coconut milk.
Any here made this dessert before and have tips?

[Monica]

I finally made this over the weekend and it was delicious! I love the crunchy exterior and the chewiness of inside. Will be make it again soon...though I felt pretty fat after eating it.

[Isolda]

Use coconut milk. It's fantastic. I use the Epicurious recipe (they call it coconut rice flour cake on their site, but it's the same thing.) Rave reviews every time!

[Louise]

If you use coconut milk, check the label to make sure that it is unsweetened.

[Monica]

Thanks Eat.Choui and soygirl for tips. Do you put the baked cake in the fridge after it is cooled to be eaten the next day?

[Eat.Choui]

No, I don't refrigerate. I just let it sit out overnight. Have you made it yet? Oh man, now I have to make one for myself!

[soygirl2]

Yes! Butter mochi is one of my all-time favorite desserts. It's got the flavor of a Western yellow cake, but the chew and mouthfeel of a gooey Asian rice dessert. It's definitely a taste experience not to be missed. I've made it for a number of different audiences, and most of them enjoy butter mochi once they get past the texture.

I'd vouch for coconut milk rather than regular milk. I second Eat.Choui's suggestion of cooking the mochi longer than an hour - the browned top and sides are the best part.

Also, wait for your butter mochi to cool a bit before digging in. The flavor and consistency changes after a day of rest, and is much, much better!

I've also made blueberry butter mochi by adding in pie filling. It's okay, but I prefer the plain coconut version myself.

Have fun and good luck with the mochi baking!

[Eat.Choui]

I love butter mochi, but it is incredibly rich. It's chewy with a crunchy top and coconut is usually the main flavor, but you can definitely make it into other flavors with different mix-ins.
Use coconut milk! Butter mochi pretty easy to make and tastes best the day after you make it. My favorite recipe is from allrecipes.com :
http://allrecipes.com/recipe/ono-butt...

The recipe calls for whole milk, but I replace it with coconut milk. The recipe also says it takesabout an hour to bake at 350 degrees, but it takes about 1:15 with my oven. It's so good!
Make sure to use glutenious rice flour and not regular rice flour.