How to Make Korean Sesame Mochi Bread

Butter Mochi

Preheat the oven to 355 f or 180 c.

Recipe Summary Butter Mochi

This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.

Ingredients | Korean Sesame Mochi Bread

3 ½ cups sweet rice flour (mochiko)

2 ½ cups white sugar

2 tablespoons baking powder

5 eggs

1 teaspoon coconut extract

1 teaspoon vanilla extract

2 cups milk

1 (14 ounce) can coconut milk

½ cup melted butter

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.

Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.

Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

Info | Korean Sesame Mochi Bread

prep: 15 mins cook: 1 hr additional: 2 hrs total: 3 hrs 15 mins Servings: 24 Yield: 2 dozen pieces

TAG : Butter Mochi

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