Butter Mochi Recipe: If you’ve never tried Butter Mochi before, you’re in for a treat! This Hawaiian dessert is a deliciously chewy, buttery, and slightly sweet snack that’s a cross between cake and mochi. Made with glutinous rice flour (mochiko), butter, coconut milk, and sugar, it has a rich texture and is naturally gluten-free.
This step-by-step guide will help you create the perfect Butter Mochi, ensuring a soft, chewy inside with a golden, crispy crust. Let’s get started!
Ingredients Needed
Main Ingredients:
- 2 cups mochiko (glutinous rice flour)
- 1 cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups coconut milk
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Additions for Flavor:
- ½ cup shredded coconut for extra texture
- 1 tablespoon matcha powder for a green tea twist
- ¼ cup cocoa powder for chocolate lovers
- A pinch of cinnamon for a warm, spiced flavor
Tools and Equipment
Kitchen Essentials:
- Large mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Baking pan (9×13 inches)
- Parchment paper (optional)
- Cooling rack
- Knife for cutting into squares
Having these tools ready will make your baking process smooth and hassle-free!
Step-by-Step Instructions
Step 1: Preheat and Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or line it with parchment paper for easy removal later.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- 2 cups mochiko
- 1 cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
This ensures all the dry ingredients are evenly distributed before adding the wet ingredients.
Step 3: Prepare the Wet Ingredients
In a separate bowl, combine:
- 2 cups coconut milk
- 1 cup whole milk
- ½ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Whisk the mixture well until fully blended.
Step 4: Combine Wet and Dry Mixtures
Gradually pour the wet ingredients into the dry ingredients while whisking continuously. Stir until a smooth batter forms with no lumps. If using add-ins like shredded coconut or matcha powder, fold them in at this stage.
Step 5: Bake to Perfection
Pour the batter into the greased baking pan, spreading it evenly. Place the pan in the preheated oven and bake for 50–60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cooling and Serving Suggestions
Best Ways to Cut and Serve Butter Mochi
Let the mochi cool in the pan for at least 30 minutes before cutting it into squares. This allows it to firm up, making slicing easier.
How to Store Leftovers
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Reheat in a microwave for 20 seconds before serving.
Variations and Customizations
Chocolate Butter Mochi
Add ¼ cup cocoa powder to the dry ingredients and a handful of chocolate chips for extra decadence.
Coconut Butter Mochi
Mix in ½ cup shredded coconut for a tropical twist and sprinkle more on top before baking.
Matcha Butter Mochi
Stir in 1 tablespoon matcha powder for a subtle earthy flavor and a vibrant green color.
Common Mistakes to Avoid
- Using regular rice flour instead of mochiko – This won’t give the chewy texture.
- Overmixing the batter – Can make it too dense and tough.
- Skipping the cooling step – Cutting it too early will result in a sticky mess.
Health Benefits and Nutritional Information
Butter Mochi is naturally gluten-free and provides a satisfying chewiness without refined wheat. However, it’s high in sugar and butter, so enjoy in moderation!
- Calories: ~250 per piece
- Carbs: ~35g
- Fat: ~10g
- Protein: ~3g
Pairing and Serving Ideas
- Best Drinks: Coffee, milk tea, or matcha latte complement Butter Mochi perfectly.
- Pair with: Haupia (coconut pudding) or fresh tropical fruits like mango and pineapple for a Hawaiian-themed dessert platter.
FAQs about Butter Mochi Recipe
1. What is butter mochi?
Butter mochi is a popular Hawaiian dessert made from glutinous rice flour, which gives it a chewy texture. It’s known for its unique combination of buttery flavor and slightly sweet taste, often enhanced with coconut milk and vanilla.
2. What ingredients do I need to make butter mochi?
To make butter mochi, you will need mochiko (sweet rice flour), sugar, baking powder, milk (or coconut milk for a richer flavor), butter, eggs, and vanilla extract. Some variations might include additional ingredients like coconut flakes or matcha powder.
3. How do I store butter mochi?
Butter mochi can be stored at room temperature for a couple of days. For longer storage, wrap it tightly and keep it in the refrigerator for up to a week or freeze it for a few months. Thaw and reheat gently before serving if frozen.
4. Can I make butter mochi gluten-free?
Yes, butter mochi is naturally gluten-free as it’s made with rice flour instead of wheat flour. However, always check the labels of all other ingredients to ensure they do not contain gluten or were not processed in a facility with gluten.
5. Is there a dairy-free version of butter mochi?
Absolutely! To make dairy-free butter mochi, substitute the butter with a vegan alternative and use plant-based milk like coconut milk or almond milk instead of regular milk.
6. How long does it take to bake butter mochi?
Butter mochi typically takes about an hour to bake. The exact time can vary depending on your oven and the size of your baking dish, so it’s a good idea to start checking it around the 50-minute mark until the top is golden brown and the mochi is set.
Conclusion
Making Butter Mochi at home is easier than you think! With just a few simple ingredients, you can enjoy this rich, chewy, and satisfying Hawaiian treat. Experiment with different flavors, and don’t forget to let it cool before slicing for the best texture. Enjoy your homemade Butter Mochi!
