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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