Mini Butter Mochi
I get obsessed. Is it a fault or a feature?
I was supposed to leave the butter mochi alone. But it was so melt-in-your-mouth tasty…I couldn’t walk away.
So here’s a twist to the recipe I posted last week.
They’re mini, as in baked in mini cupcake pans. Whoa! How cute did these turn out?!
Just follow the recipe except don’t add the shredded coconut at the end. Instead, after baking for 30 minutes at 325 degrees, remove each piece and let cool for 5 minute before gently pressing on the sugar crystals.
You’ll be tempted to cover the entire morsel with suger, but don’t. It’s too much.
The finishing sugar, just on top, adds a light crunch to the experience of butter mochi!
One more look…
Final verdict…my obsession? It’s a feature. 
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What, obsessed with butter mochi? But who isn’t? And when you throw in the mini-size? Irresistible. SO cute.
Thanks sheri…I don’t feel quite so alone anymore.
These look amazing. I totally missed the mochi post…better go back and find it..lol
It looks so good! Kidlet and I have never eaten mochi before so I am adding this to my must make list!
eek! adorable little yummy gems!
Hi gamene, Don’t let their cuteness fool you. These guys are dangerous!
Ouch…should find some time to try your recipe soon…!
Deb, so brilliant! Mini size is perfect! And with the sugar sprinkled on the top, I don’t think I can get away from this … so should I start to bake?
Hi Lia, These are very addicting so I don’t recommend starting a new baking hobby.
this look super delicious!!! I can imagine putting in light blue/pink sugar sprinkles then instantly they will turn into an easter treat…or a baby shower treat!
Thanks Mrs. P