How To Make Butter Mochi | Genevieve Ko | NYT Cooking

Genevieve Ko is in the studio kitchen showing us how to make Butter Mochi, a big-batch dessert that’s as comforting as cake and as fun as bar cookies (which means it’s always a hit at parties). Butter mochi gets its distinct marshmallow-like softness from mochiko, a sweet rice flour. This version uses coconut milk for a rich and subtly nutty taste.
Get the recipe: nyti.ms/3xdKLKz
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

[@robinlovettowen2840]

I've made this literally FOUR TIMES and it's truly amazing. I love it.

[@megmo05]

Filipinos have a version of this called Bibinka and it’s really good

[@aphroditegenesis1184]

So cool! Hawaii has a rich Asian population and it’s great to see the fusion that comes with it, using Hawaiian ingredients as well!

[@TheSweetnLoe]

Yay! I’ve been waiting for this video for a year. It looks like such a fun and delicious dessert to make. Mochiko! 😁

[@igglewiggle6649]

Food doubling as (canvas) art. Looks so lovely. Will try this recipe. Thanks!

[@jmudikun]

The edge of this mochi is delicious 😋

[@DessertGeek]

Yes to butter mochi! I'm always surprised it's not sold in more places, chewy desserts are just so fun! (Just means I get to make more at home!)

[@Gaby-fd4wc]

Looks amazing !!!!

[@DamnWasabiPretty]

This looks delicious 🤤🤌🏾

[@harutran4703]

I can't find mochiko flour in my grocery stores anymore :( can I use any brand of glutinous rice flour for this recipe?

[@Aoudhubillahi]

🌺🌺🌺🌺

[@lisadaitoku5489]

Skip the glaze for the authentic dessert. Salted butter or a pinch of salt for balance too

[@wanderabout2335]

This was a great recipe but made some tweaks i didn't have flour but i did have ground beef. i added some onions instead of eggs and butter and I added taco seasoning instead of sugar. I mixed and baked it and served in taco shells. My wife never liked mochi, but when i make them this way she asks for them all the time!!!

[@dods2344]

@@wanderabout2335wtf

[@dlnnyc64]

Best eaten the day it’s made and once made don’t cover it. Will lose a bit of the crunchy top. Lilikoi glaze was 👍🏼

[@Ingenuity009]

Fuck that looks amazing

[@mollymelena6104]

Most mochi is steamed. I wonder if you can steam this recipe as well for a different texture.

[@wanderabout2335]

This was a great recipe but made some tweaks i didn't have flour but i did have ground beef. i added some onions instead of eggs and butter and I added taco seasoning instead of sugar. I mixed and baked it and served in taco shells. My wife never liked mochi, but when i make them this way she asks for them all the time!!!

[@dindjarin5620]

You had me in the first half 😂

[@arushigupta4235]

First!

[@FutureCommentary1]

6:30 Speak for yourself.

[@alfcnz]

You need to add the ingredients weight to the video and video description.

[@alanamary]

They want you to pay for NYT Food for the recipe.

[@esverker7018]

i gotchu. 453 grams mochiko, 84 grams butter, 416 grams granulated sugar, two 13.5 oz cans coconut milk, 2 tsp baking powder, 1/2 tsp fine salt, 4 large eggs, 1 tbs vanilla glaze: 2-4 tbs fruit pulp or purée, 219 grams confectioners sugar

[@deeess3305]

i grew up in hawaii and know butter mochi. i also know of lilikoi (passion fruit). but i've NEVER heard of butter mochi with a passion fruit glaze. also, i'm surprised you didn't give a shout out to hawaii.

[@mollymelena6104]

She DID 😀 It was written in the upper left hand corner while she was talking.

[@Michaelkaydee]

Foolish oppossum stopped running

[@fruitlooprainbow]

Thanks for choosing laziness over the planet. Your bloody forebakers were very good at unmolding shit without extra waste aka parchment paper.

[@BetZeBait]

geez calm down greta

[@fruitlooprainbow]

@@BetZeBait nah I'm good, Karen

[@fruitlooprainbow]

@@BetZeBait this chick like the majority of chefs is not a good role model and as a steward of the planet I'll speak out against poor, sloppy and lazy habits until I die.

[@GracefulHaka]

Go away

[@DuyNguyen-yx2vd]

Paper composts really easily