There’s something magical about butter mochi—a harmonious blend of rich butter, coconut milk, and the soft chew of sweet rice flour. Hailing from Hawaii, this iconic treat is both nostalgic and enticing, a dessert that straddles cultures and brings a slice of island warmth to kitchens everywhere. This recipe for butter mochi offers a delightful twist on the traditional mochi experience, blending the creamy, custard-like texture of mochi with a buttery richness that’s hard to resist.
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What is Butter Mochi?
Butter mochi, sometimes referred to as “Hawaiian mochi,” is a baked mochi variation that draws from Japanese mochi while incorporating Western ingredients. The secret lies in mochiko—a type of sweet rice flour that provides the classic chewiness of traditional Japanese mochi. Unlike the standard mochi, butter mochi has a golden crust and a delightfully rich interior, thanks to ingredients like butter and coconut milk. For those who adore desserts that are both chewy and custardy, this recipe for butter mochi is the perfect answer.
Ingredients
Creating this delightful treat is straightforward, and while it only requires a handful of ingredients, each one plays an integral role in achieving the texture and flavor profile that makes butter mochi so special. Below is a complete list of the essential ingredients to craft the ultimate mochi butter recipe.
- Mochiko (sweet rice flour): 2 cups
- Granulated sugar: 1 ½ cups
- Baking powder: 1 teaspoon
- Salt: ¼ teaspoon
- Eggs: 3 large
- Unsalted butter, melted: ½ cup (1 stick)
- Coconut milk: 1 can (14 oz)
- Evaporated milk: 1 can (12 oz)
- Vanilla extract: 2 teaspoons
Step-by-Step Guide to the Perfect Recipe for Butter Mochi
This recipe for butter mochi offers simplicity while emphasizing a few techniques that will ensure your butter mochi is as delicious and authentic as it can be. From preparation to baking, each step is crafted to help you bring out the best in your ingredients.
Step 1: Gather Your Ingredients and Tools
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or cooking spray. Butter mochi’s high sugar content can make it stick to the pan, so a well-greased surface is essential. A 9×13-inch dish is recommended to achieve the ideal thickness.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, combine mochiko, sugar, baking powder, and salt. The mochiko sweet rice flour is crucial here, as it provides the chewy texture that defines mochi. Regular rice flour won’t yield the same results, so it’s worth finding mochiko at your local Asian market or online. Whisk these ingredients thoroughly to evenly distribute the sugar and baking powder.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the eggs lightly. Add in the melted butter, coconut milk, evaporated milk, and vanilla extract. The combination of coconut and evaporated milk gives this mochi butter recipe a creamy, custardy finish with a hint of tropical flavor. Whisk until all wet ingredients are well-blended and smooth.
Step 4: Mix the Wet and Dry Ingredients
In the bowl containing the dry ingredients, pour the wet mixture. Use a whisk or spatula to stir everything together until you have a smooth, lump-free batter. Mochiko flour is gluten-free, so you don’t need to worry about over-mixing and making the batter tough. Aim for a silky, pourable consistency that isn’t too runny.
Step 5: Pour and Bake
Pour the batter into your prepared baking dish. Gently smooth out the top with a spatula, making sure the batter is evenly distributed. Bake the mochi in your preheated oven for 50–60 minutes, or until the top is golden brown and slightly puffed. You’ll know the recipe for butter mochi is ready when a toothpick inserted in the center comes out mostly clean, with a few moist crumbs. Let it cool completely in the pan.
Step 6: Slice and Serve
Once your butter mochi has cooled, it’s time to slice it into squares. A plastic or nonstick knife can help you achieve clean cuts without sticking. Butter mochi can be served at room temperature or slightly chilled, depending on your preference.
Tips for Perfecting Your Recipe for Butter Mochi
1. Choose the Right Coconut Milk
The quality of coconut milk can impact the final texture and flavor of this recipe for mochi cake. Full-fat coconut milk is best; the creamy fat lends a richness that enhances the chewiness of the mochi.
2. Avoid Skipping Mochiko
Mochiko is what gives mochi its signature texture. If you’re tempted to substitute with regular rice flour or all-purpose flour, be warned that you’ll lose the chewy, sticky texture that defines butter mochi. This mochiko recipe specifically relies on glutinous rice flour, which is uniquely suited to mochi’s consistency.
3. Storage Tips
Butter mochi can last for up to 3 days at room temperature, stored in an airtight container. However, many enthusiasts find that it actually tastes better the day after baking, as the flavors and textures have more time to meld. For longer storage, you can refrigerate butter mochi for up to a week, though it will become firmer. To soften it, simply warm it briefly in the microwave for about 10–15 seconds.
Variations on the Classic Recipe for Butter Mochi
While the traditional recipe for butter mochi is always a hit, there are a few popular variations that you can try to add an extra layer of excitement.
Matcha Butter Mochi
Adding matcha powder to your batter offers an earthy flavor and vibrant green hue that beautifully complements the sweet, creamy base. For this variation, sift 1–2 tablespoons of matcha powder into the dry ingredients. This mochi butter recipe variation pairs well with a drizzle of condensed milk for an added touch of sweetness.
Chocolate Butter Mochi
For a chocolate twist, incorporate cocoa powder directly into the batter or add chocolate chips before baking. Start with 2–3 tablespoons of cocoa powder in the dry ingredients, or fold in ½ cup of chocolate chips just before pouring the batter into the pan. The result is a decadent, chocolatey spin on the classic recipe for mochi cake.
Ube Butter Mochi
Ube, or purple yam, is a popular ingredient in Hawaiian and Filipino desserts. It’s easy to incorporate into this mochiko recipe by adding ube extract or ube jam to the batter. The yam’s natural sweetness and nutty flavor add a delicious dimension, and the color is visually stunning.
Why This Recipe for Butter Mochi Stands Out
One of the reasons butter mochi has become a global favorite is the way it marries flavors and textures. This recipe for butter mochi delivers a dessert that’s comforting yet exotic, familiar yet intriguing. Each bite offers a chewy, sticky interior, a light golden crust, and a sweet, coconut-infused aroma that transports you to tropical shores.
While traditional mochi requires intricate pounding and shaping, butter mochi simplifies the process, using ingredients you can find at most grocery stores. It’s a versatile recipe that adapts beautifully to various flavorings and can be served at casual gatherings, holiday feasts, or enjoyed as a simple afternoon treat.