Better For You Butter Mochi
Servings: 24
Calories: 210kcal
Cost: $8
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!
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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
- Preheat oven to 350 °F and spray a 13 x 9 glass baking pan with nonstick cooking spray.
- 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).
- 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.
- 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.
- Pour into the baking dish and bake for 1 hour, or until golden brown.
- Allow to cool and cut into 24 pieces.
Notes
1 box of sweet rice flour is 1 pound (464 grams)
The calorie count is an approximation and includes coconut, which is optional.
Nutrition
Calories: 210kcal