"ToL" Original Recipe: Pink Butter Mochi

Pink Butter Mochi Recipe

Yields: 24 squares

Ingredients

• 16 ounce mochiko (sweet rice flour)

• 2 cups organic coconut sugar

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 can organic coconut milk

• 2 cups whole milk

• 4 large cage-free eggs

• ½ cup melted unsalted butter

• 1 teaspoon organic vanilla extract

• Red food coloring (a few drops, to desired shade) (optional)

• Organic coconut oil (for greasing pan)

Cooking Instructions

1. Preheat oven to 350°F (175°C).

2. Grease an 8x8 inch pan generously with coconut oil.

3. In a large bowl, whisk together mochiko, coconut sugar, baking powder, and salt.

4. In a separate bowl, whisk together coconut milk, whole milk, eggs, melted butter, and vanilla extract.

5. Pour the wet ingredients into the dry ingredients and mix until smooth.

6. Add red food coloring and stir until you get your desired pink color.

7. Pour batter into the pan and tap gently to remove air bubbles.

8. Bake for 60–70 minutes, until the top is golden and set (center should no longer jiggle).

9. Cool completely before cutting to allow it to firm up and get that signature chewy texture.

10. Cut into 24 squares and serve.

Cheers!

Gini x

03 May 2026