Better For You Butter Mochi
Servings: 24
Calories: 62kcal
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!
Print Recipe
Ingredients
- 4 tablespoons butter or non-dairy butter alternative
- 3/4 cup sugar
- 2 12-ounce cans evaporated skim milk (non-fat) or 2 cans of coconut milk or 3 cups of milk allergy safe substitute
- 3 large eggs beatened (or egg substitute of choice for *2* eggs)
- 1 1-pound box sweet rice flour Koda Farms Mochiko
- 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: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 84mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 92IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 0.2mg