Soft, chewy, and with a rich buttery taste, Butter Mochi is a treat that beautifully combines the flavors of Hawaiian and Japanese desserts. If you’re new to mochi, this is a fantastic place to start.
Unlike traditional Japanese mochi, butter mochi has a cake-like texture and a sweet coconut flavor that’s absolutely irresistible. Made with rice flour, coconut milk, and a touch of butter, it creates a unique chewy texture that’s satisfyingly different from anything else. It’s a go-to dessert when you want something simple yet packed with tropical flavors.
For a playful twist, I often serve Butter Mochi with Deviled Strawberries on the side. The light, juicy strawberries filled with sweet cream create a nice contrast with the buttery richness of the mochi. And if you’re feeling adventurous, pair it with a Green Tea Shot for a fun drink that brings out the dessert’s coconut undertones.
This Butter Mochi Recipe is a crowd-pleaser, bringing an irresistible combination of chewiness and sweetness that’s perfect for dessert or a midday snack.
Why I Love This Recipe (And You Will Too)
- Unique Texture: The combination of chewy and buttery is like nothing else—it’s as if cake and mochi had a delicious dessert baby!
- Simple Ingredients: With just a handful of basic ingredients, you get a dessert that feels special and exotic without much effort.
- Great for Sharing: This recipe makes a batch that’s perfect for sharing, so it’s ideal for gatherings or family events where you want to bring something unique and tasty.
Butter Mochi Recipe
Equipment
- Large mixing bowl
- Whisk
- Sieve
- 9×13-inch (23×33 cm) baking pan
- Parchment paper
- Measuring cups and spoons
- Sharp Knife
- Airtight container for storage
Ingredients
- 1 box 16 oz/450 g Mochiko Flour (sweet glutinous rice flour)
- 2 cups 16 oz/454 g granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs at room temperature
- 2 cups 16 fl oz/450 ml whole milk, at room temperature
- 1 can 13 fl oz/400 ml coconut milk
- ½ cup 4 oz/115 g butter, melted
- 2 teaspoons vanilla extract
Instructions
- Prepare the Pan: Preheat the oven to 350°F (180°C). Butter a 9×13-inch baking pan and line with parchment paper. Set aside.
- Combine Dry Ingredients: In a large bowl, mix together the Mochiko flour, sugar, baking powder, and salt.
- Add Wet Ingredients: Whisk in the eggs, whole milk, coconut milk, melted butter, and vanilla extract until the batter is smooth.
- Strain the Batter: Pour the mixture through a sieve directly into the prepared pan to remove any lumps.
- Bake: Bake for 50-60 minutes or until golden on top.
- Cool and Cut: Let cool completely, then cut into 24 squares with a sharp knife.
- Serve and Store: Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice cream if desired.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 346 kcal |
| Carbohydrates | 36 g |
| Fat | 15 g |
| Fiber | 0 g |
| Calcium | 156 mg |
| Iron | 1 mg |
Tips to Keep in Mind!
- Cool completely before cutting: Let your butter mochi cool fully before slicing. If it’s sticking to the knife, rinse the knife under water between cuts.
- For a lighter texture: If you prefer a lighter, more cake-like texture, reduce the butter to 1/2 cup.
- Add extra coconut flavor: For a boost of coconut flavor, mix 1 cup of unsweetened shredded coconut into the batter before baking.
- Use glutinous rice flour: Make sure to use glutinous (sweet) rice flour, not regular rice flour, to achieve the perfect chewy texture!
