Two of my favorite desserts are apple pie and butter mochi! So why not combine the two for a warm and comforting dessert? It’s just like apple pie but with a chewy and pillowy layer of butter mochi. This recipe is perfect for when you’re in the mood for apple pie but want a more local take on the dessert!

Prep time: 30 minutes

Cook time: 1 hour

Total time 1 hour 30 minutes

Servings: 24

Calories: 434 calories per serving

Ingredients

• 1 box (16 oz/450 g) Mochiko Flour (sweet glutinous rice flour)
• 2 cups granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 4 large eggs
• 2 cups whole milk
• 1 can (13 fl oz/400 ml) coconut milk
• ½ cup melted butter
• 2 teaspoons vanilla extract

Apple Crumble Topping

Crumble 

• 1/2 cup all-purpose flour
• 6 tbsp cup brown sugar light or dark
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 4 tablespoons unsalted butter melted

Apple filling

• 1 1/4 pounds Granny Smith apples peeled, cored, and cubed
• 1/4 cup brown sugar
• 1 1/2 teaspoon lemon juice
• 1 tablespoon cornstarch 
• 1/2 teaspoon ground cinnamon

Instructions

1. Butter Mochi Batter
   1. Prepare and butter a 9×13 baking dish.
   2. Whisk the sweet rice flour, sugar, baking powder, and salt in a large bowl until well combined.
   3. Add in the eggs, milk, coconut milk, butter, and vanilla extract and whisk until smooth. To prevent lumps, pour the batter through a sieve while transferring into the prepared pan.
   4. Preheat the oven to 350°.
   5. While the oven heats, prepare the apple crumble topping.
2. Apple Crumble Topping
   1. Whisk all-purpose flour, brown sugar, salt, baking powder, and cinnamon until evenly dispersed. 
   2. Stir in the melted butter using a fork until crumbly.
   3. In a separate bowl, using your hands, toss the apples, brown sugar, lemon juice, cornstarch, and ground cinnamon.
3. Baking 

1. Transfer the baking dish to the oven to bake for 30 minutes.
2. Once the 30 minutes have passed take the butter mochi out of the oven and evenly spread the apple mixture on top of the mochi. Next, layer the crumble on top.
3. Place the pan back into the oven for 20-30 until the butter mochi is fully baked and the apples are soft. 
4. Let the butter mochi cool for 10-15 minutes. Serve with vanilla ice cream for a delicious dessert!

Recipe inspired by Bigger Bolder Baking