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Butter Mochi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 33 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian

Description

Butter Mochi is a delightful and chewy Hawaiian dessert made with sweet rice flour and rich coconut milk, offering a unique texture that’s soft, slightly firm, and wonderfully flavorful. This easy-to-make baked treat combines simple pantry ingredients for a moist, tender mochi infused with buttery goodness and a subtle vanilla aroma. Perfect for gatherings or as a sweet snack, Butter Mochi is best enjoyed warm or at room temperature.

Ingredients

Dry Ingredients

  • 2 cups sweet rice flour (glutinous rice flour)
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 can (13.5 oz) coconut milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup whole milk

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch square baking pan with butter or nonstick spray to prevent sticking.
  2. Mix the dry ingredients: In a large bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until well combined and uniform.
  3. Combine the wet ingredients: In a separate bowl, beat the eggs thoroughly. Add the coconut milk, melted unsalted butter, vanilla extract, and whole milk, mixing until fully blended.
  4. Mix the wet and dry ingredients: Pour the wet mixture into the dry ingredients, stirring gently until the batter is smooth and uniform. Expect a runny consistency, which is normal for butter mochi batter.
  5. Pour into the pan: Transfer the batter into the prepared baking pan, spreading it out evenly to help it cook uniformly.
  6. Bake the mochi: Bake in the preheated oven for 45-50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. The mochi should feel slightly firm on top but remain soft and chewy inside.
  7. Cool and serve: Allow the butter mochi to cool in the pan for about 10 minutes before cutting it into squares. It can be served warm or at room temperature for optimal flavor and texture.

Notes

  • The batter is runny but do not alter the consistency; this is expected for the perfect mochi texture.
  • If you don’t have sweet rice flour, glutinous rice flour can be used as a direct substitute.
  • Butter Mochi is best served the same day or within 2 days, stored at room temperature in an airtight container.
  • For a dairy-free version, substitute whole milk with almond or coconut milk and use coconut oil instead of butter.
  • Ensure the pan is well-greased to avoid sticking, as the mochi can be sticky due to its glutenous texture.

Find it online: https://slsrecipes.com/butter-mochi-recipe/