Butter Mochi

Why You’ll Love This Recipe

Butter Mochi is the ultimate comfort dessert with its melt-in-your-mouth, chewy consistency and rich buttery flavor. The combination of coconut milk and vanilla gives it a tropical twist, while the slight sweetness balances out the richness. It’s easy to make and requires minimal ingredients, but it delivers big on flavor. Whether you’re familiar with Hawaiian cuisine or new to it, Butter Mochi is sure to become a new favorite treat in your household. Plus, it’s perfect for any occasion, from casual get-togethers to special celebrations.

Ingredients

• 2 cups mochiko (sweet rice flour)

• 1 1/2 cups granulated sugar

• 1 tablespoon baking powder

• 1/4 teaspoon salt

• 1 can (13.5 oz) coconut milk

• 1 cup whole milk

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon coconut extract (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.

2. Mix dry ingredients: In a large mixing bowl, whisk together the mochiko, sugar, baking powder, and salt until evenly combined.

3. Mix wet ingredients: In a separate bowl, whisk together the coconut milk, whole milk, melted butter, eggs, vanilla extract, and coconut extract (if using) until smooth.

4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and well combined.

5. Pour into the pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula.

6. Bake: Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The texture should be firm but slightly springy to the touch.

7. Cool and serve: Allow the butter mochi to cool completely in the pan. Once cooled, cut it into small squares or bars and serve. It can be enjoyed warm or at room temperature.

Servings and Timing

• Servings: About 12-16 squares (depending on size)

• Prep time: 10 minutes

• Cook time: 45-50 minutes

• Total time: 55-60 minutes

Variations

1. Add chocolate: For a chocolate twist, stir in some mini chocolate chips or cocoa powder into the batter.

2. Fruit variation: Add fresh or dried tropical fruits like pineapple, mango, or shredded coconut to the batter for extra flavor.

3. Gluten-free option: This recipe is naturally gluten-free due to the use of mochiko (sweet rice flour), so you don’t need to make any adjustments.

4. Nutty touch: Stir in some chopped macadamia nuts or toasted almonds for added crunch and flavor.

Storage/Reheating

Butter Mochi can be stored in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can store it in the refrigerator for up to a week. To reheat, place the butter mochi in the microwave for about 10-15 seconds or enjoy it at room temperature.

FAQs

1. What is mochiko, and can I substitute it with regular rice flour?

Mochiko is a type of sweet rice flour used in many Asian desserts. It has a finer texture than regular rice flour and is crucial for the chewy texture of butter mochi. Unfortunately, regular rice flour won’t give you the same result, so it’s best to use mochiko.

2. Can I make butter mochi ahead of time?

Yes, butter mochi can be made ahead of time. Once it has cooled completely, store it in an airtight container. It actually tastes even better the next day as the flavors continue to meld.

3. Can I freeze butter mochi?

Yes, you can freeze butter mochi. After it has cooled completely, cut it into squares and store them in a freezer-safe container or bag. Thaw at room temperature for a few hours before serving.

4. Can I use a different type of milk?

Yes, you can use other types of milk, such as almond milk or oat milk, to make this recipe dairy-free. However, using full-fat coconut milk will give the butter mochi its signature rich, creamy texture.

5. Why is my butter mochi not as chewy?

If your butter mochi is not as chewy as expected, it could be because the batter was overmixed or not baked long enough. Make sure to mix just until combined and bake it until fully set.

6. Can I add toppings to the butter mochi?

Yes, you can top your butter mochi with a dusting of powdered sugar, a drizzle of caramel or chocolate sauce, or even some fresh fruit for extra flavor.

7. Is butter mochi gluten-free?

Yes, butter mochi is naturally gluten-free, as it’s made with mochiko (sweet rice flour) rather than wheat flour.

8. How do I know when my butter mochi is done baking?

The butter mochi is done when the top is golden brown and firm to the touch, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Can I add more coconut flavor to the butter mochi?

Absolutely! You can increase the amount of coconut extract or add extra shredded coconut to the batter to enhance the coconut flavor.

10. Can I make butter mochi in a larger pan?

Yes, you can double the recipe and bake it in a 9×13-inch pan. Just be aware that it may require a slightly longer baking time.

Conclusion

Butter Mochi is a delightful, easy-to-make dessert that combines the rich flavors of coconut and vanilla with a satisfyingly chewy texture. Whether you’re a fan of Hawaiian treats or simply looking for a new and fun dessert to try, this recipe is sure to impress. With its sweet, buttery flavor and tropical flair, Butter Mochi is perfect for any occasion, from casual get-togethers to special celebrations. Simple yet indulgent, it’s a must-try for anyone who loves unique and delicious desserts.

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