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You Know I Love Experimenting With Butter Mochi Recipes, And

Video by @nomtasticfoods (NomtasticFoods) • Aug 06, 2026 • Verified Download Ready
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Video Title / Caption#ad You know I LOVE experimenting with butter mochi recipes, and this cookie butter version might be one of the best yet! 🤯 The cookie butter goes perfectly with that subtle coconut flavor, and it's SO chewy and gooey in the best way. I partnered with Eggland's Best because they have 6 times more Vitamin D, 25% less saturated fat, 10 times more Vitamin E, and more than double the Omega-3s compared to ordinary eggs! It's one of those simple swaps that actually makes a difference, ya know? Would you try it? Let me know in the comments what you think if you do! And follow @Eggland’s Best for more awesome recipe ideas! 🙌 INGREDIENTS 2 cups sweet rice flour 1 ½ cups sugar 1 tsp baking powder 1/2 tsp salt 3 large eggs 1 can (13.5 oz) coconut milk 1 cup whole milk 3/4 cup unsalted butter (melted) 3/4 cup cookie butter (melted slightly) 1 tsp vanilla extract 1/3 cup cookie butter (melted slightly, drizzle on batter) 1/3 cup cookie butter (melted slightly, drizzle to finish) 4-5 cookies (crushed; optional) INSTRUCTIONS 1️⃣ Preheat the oven to 350°F. Grease a 9×13 baking pan generously with butter or line it with parchment paper. 2️⃣ Grab a large bowl and whisk together your mochiko, sugar, baking powder, and salt until everything's well blended. 3️⃣ In another bowl, beat your eggs with the coconut milk, whole milk, melted butter, cookie butter, and vanilla until it's smooth and completely combined. 4️⃣ Pour the wet ingredients into your dry mixture and whisk really well to get rid of any lumps. You want a thin batter that pours easily. 5️⃣ Pour the batter into your prepared pan. Drizzle that warmed cookie butter on top and swirl it through with a knife for a marbled effect. If you're using crushed Biscoff cookies, sprinkle them over the surface now. 6️⃣ Bake for 55-65 minutes. Look for a golden brown top, edges that pull away slightly, and a center that's set but still jiggles a tiny bit when you shake the pan. 7️⃣ Let it cool for at least 1 hour before cutting into pieces. The mochi will firm up nicely as it comes to room temperature. 8️⃣ Drizzle with cookie butter, sprinkle on crushed cookies, and enjoy! #EBEggfluencer #EBpartner #onlyfeedmeEB #egglandsbest
TikTok Creator@nomtasticfoods (NomtasticFoods)
Audio Track Name🎵 original sound - nomtasticfoods
Total Plays2,403 views
Total Likes❤️ 137 likes
Total Shares🔁 14 shares

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Here is a look at You Know I Love Experimenting With Butter Mochi posted by creator @nomtasticfoods (NomtasticFoods). So far, this clip has received 2,403 views, 137 likes, and 14 shares across social feeds.

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#ad You know I LOVE experimenting with butter mochi recipes, and this cookie butter version might be one of the best yet! 🤯 The cookie butter goes perfectly with that subtle coconut flavor, and it's SO chewy and gooey in the best way. I partnered with Eggland's Best because they have 6 times more Vitamin D, 25% less saturated fat, 10 times more Vitamin E, and more than double the Omega-3s compared to ordinary eggs! It's one of those simple swaps that actually makes a difference, ya know? Would you try it? Let me know in the comments what you think if you do! And follow @Eggland’s Best for more awesome recipe ideas! 🙌 INGREDIENTS 2 cups sweet rice flour 1 ½ cups sugar 1 tsp baking powder 1/2 tsp salt 3 large eggs 1 can (13.5 oz) coconut milk 1 cup whole milk 3/4 cup unsalted butter (melted) 3/4 cup cookie butter (melted slightly) 1 tsp vanilla extract 1/3 cup cookie butter (melted slightly, drizzle on batter) 1/3 cup cookie butter (melted slightly, drizzle to finish) 4-5 cookies (crushed; optional) INSTRUCTIONS 1️⃣ Preheat the oven to 350°F. Grease a 9×13 baking pan generously with butter or line it with parchment paper. 2️⃣ Grab a large bowl and whisk together your mochiko, sugar, baking powder, and salt until everything's well blended. 3️⃣ In another bowl, beat your eggs with the coconut milk, whole milk, melted butter, cookie butter, and vanilla until it's smooth and completely combined. 4️⃣ Pour the wet ingredients into your dry mixture and whisk really well to get rid of any lumps. You want a thin batter that pours easily. 5️⃣ Pour the batter into your prepared pan. Drizzle that warmed cookie butter on top and swirl it through with a knife for a marbled effect. If you're using crushed Biscoff cookies, sprinkle them over the surface now. 6️⃣ Bake for 55-65 minutes. Look for a golden brown top, edges that pull away slightly, and a center that's set but still jiggles a tiny bit when you shake the pan. 7️⃣ Let it cool for at least 1 hour before cutting into pieces. The mochi will firm up nicely as it comes to room temperature. 8️⃣ Drizzle with cookie butter, sprinkle on crushed cookies, and enjoy! #EBEggfluencer #EBpartner #onlyfeedmeEB #egglandsbest

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