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Lanka (Jackfruit) Butter Mochi Recipe
Lanka (Jackfruit) Butter Mochi
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

A dairy free Butter Mochi flavored with Lanka (Jackfruit).

Course: Dessert, Snack
Cuisine: Filipino
Servings: 30 Squares
Author: Rezel Kealoha
Ingredients
Lanka Jam | Jackfruit Jam
  • ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 1/2 Cup Diced Lanka
  • 1 Cup Water
  • 1/4 Cup @justdatesyrup
Butter Mochi Batter
  • 1 Cup Melted @miyokoscreamery Vegan Butter
  • 1 7 oz can of @edwardandsons Coconut Condensed Milk
  • 2 Cups @ripplefoods pea milk or any milk really
  • 3 Eggs
  • 1 Tablespoon Vanilla Extract
  • The rest of the Lanka Jam you made above
  • 1 16 oz box of @koda_farms Mochiko Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
Instructions
Make the Lanka Jam
  1. Throw the lanka and water in a sauce pan and boil at medium heat until the lanka starts to break down and get thick and jammy. Add more or less of the date syrup depending on how sweet you want the jam. At this stage it will still be stringy so run it through the food processor to get it nice and smooth. Let it cool. Place about 4 tablespoons in a separate cup as you will use this reserved jam to swirl.
Make the Mochi Batter
  1. Mix all the wet ingredients in a bowl until smooth.

  2. Mix all the dry ingredients in a separate bowl.

  3. Mix the dry ingredients in to the wet mixture until no lumps appear and pour in a greased 9x13 baking pan. Dot the reserved Lanka Jam throughout the batter and then use a tip of a knife to swirl through.

  4. Bake for 45-50 until it's nice golden and springy. Cool fully in the pan and then turn over to a cutting board and cut into squares. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Recipe Notes

Note this recipe is party size. It makes about 30ish squares of butter mochi depending on how you cut it. You can also replace the lanka with other fruit or jam. ⠀⠀⠀⠀⠀⠀⠀⠀⠀