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close up view of butter mochi with egg on a white plate

Better For You Butter Mochi

Butter mochi is very delicious but I have lightened up a typical butter mochi recipe so that it is better for you but still very tasty. And I have included some allergy friendly substitutions so that everyone can enjoy!
Course Dessert
Cuisine Asian inspired, Hawaiian
Keyword butter mochi
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 24
Calories 210 kcal
Author Sharon Wong @ Nut Free Wok

Ingredients

  • 4 tablespoons butter or non-dairy butter alternative
  • 3/4 cup sugar (organic) use a little more if using regular sugar
  • 2 cans of non-fat evaporated milk (12 oz each) or 2 cans of coconut milk or 3 cups of milk allergy safe substitute
  • 3 eggs beatened (or egg substitute of choice for *2* eggs)
  • 1 box Koda Farms sweet rice flour 16 ounce
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup grated coconut optional, additional 1/4 cup for garnishing if desired

Instructions

  1. Preheat oven to 350 °F and spray a 13 x 9 glass baking pan with nonstick cooking spray.
  2. Microwave the butter in a large bowl, 30 seconds at a time until it is 75% melted (a quick stir will melt it the rest of the way).
  3. Add sugar, evaporated milk (or coconut milk or milk substitute), and eggs (or egg substitute) and beat with a mixer on low for 1 minute.
  4. Add rice flour, baking powder, vanilla extract, salt, and grated coconut (if desired) and beat with a mixer until the batter is smooth and free of lumps.
  5. Pour into the baking dish and bake for 1 hour, or until golden brown.
  6. Allow to cool and cut into 24 pieces.

Recipe Notes

1 box of sweet rice flour is 1 pound (464 grams)

The calorie count is an approximation and includes coconut, which is optional.