Butter mochi from Pastry Love: A Baker's Journal of Favorite Recipes (page 396) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ebalk02 on May 01, 2023

    Easy to make, gluten free, lovely coconut flavor. I like to add just a little extra salt to the batter plus, optionally a sprinkle of coarse or flaky salt on top before baking.

  • Rinshin on May 21, 2022

    The online link does not provide the oven temperature? Cannot find it. Checked my book and it is 350F. 24 pieces.

  • Xyz123 on February 20, 2022

    I make this when I’m feeling homesick for Hawaii. My husband is always requesting this. Great recipe.

  • hirsheys on January 30, 2022

    This was definitely very easy to make, despite the fact that I made it tough on myself - I halved the recipe (I live alone) and then, never leaving well enough alone, decided to leave the coconut flakes out of half of the batch I made (so I only used a quarter of what was called for). I just couldn't believe that the coconut flakes would be a good idea texturally, and the rest of the recipes I'd read don't usually have them. The bad news is that as a result of all of the fiddling and halving, etc, I overbaked the mochi, so they are browner/tougher on the outside than I think they are supposed to be. That said, they are delicious - I like both the smooth and unsmooth versions a ton. The texture is luscious without the coconut flakes, but the coconut flavor is so tasty! (Used unsweetened coconut rather than sweetened, since that's all I had and did NOT miss the extra sugar...)

  • hilarie on April 06, 2020

    Smells great while baking! Made dairy free with no problems.

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