Soft, tender, buttery and chewy butter mochi that has all the great taste of mochi cake but with just a fraction of the work with its combine-stir-bake method. I first had this in Hawaii and there are many different flavor combinations. Today, I bring you the buttery classic. I used whole coconut milk and grassfed butter for extra richness. There is no pounding of the dough involved so you can be extra greedy and indulgent.
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