Butter Mochi
A beloved Hawaiian treat, this butter mochi boasts a delightfully chewy and springy texture with a rich, buttery coconut flavor. Baked to perfection with golden-brown, crispy edges and a tender center, this simple one-bowl dessert is irresistibly delicious and naturally gluten-free.
For 12 servings
6 steps.
- 1
Step 1
- a.Prepare Oven and Pan
- b.Preheat your oven to 350°F (175°C).
- c.Thoroughly grease a 9x13 inch (23x33 cm) baking pan with butter or non-stick spray. For easy removal, you can line it with parchment paper, leaving an overhang on two sides.
- 2
Step 2
- a.Combine Dry Ingredients
- b.In a large bowl, whisk together the mochiko sweet rice flour, granulated sugar, baking powder, and salt.
- c.Ensure the mixture is well-combined and free of any lumps.
- 3
Step 3
- a.Mix in Wet Ingredients
- b.Create a well in the center of the dry ingredients. Add the lightly beaten eggs, melted butter, coconut milk, whole milk, and vanilla extract.
- c.Whisk from the center outwards, gradually incorporating the dry ingredients, until the batter is completely smooth.
- d.Scrape the bottom and sides of the bowl to ensure everything is mixed in, but be careful not to overmix.
- 4
Step 4
- a.Bake the Mochi
- b.Pour the batter into the prepared pan and smooth the top with a spatula.
- c.Bake for 55 to 65 minutes. The mochi is done when the top is a deep golden brown, the edges are crispy and pulling away from the sides of the pan, and a toothpick inserted into the center comes out clean.
- 5
Step 5
- a.Cool Completely (Crucial Step)
- b.Remove the pan from the oven and place it on a wire rack.
- c.Let the butter mochi cool completely in the pan, which will take at least 2-3 hours. Do not rush this step.
- d.Cutting it while warm will result in a sticky, gummy texture instead of the desired chewiness.
- 6
Step 6
- a.Cut and Serve
- b.Once fully cooled to room temperature, use the parchment overhang to lift the mochi out of the pan.
- c.Use a plastic knife or a sharp knife lightly coated in neutral oil to cut into 24 squares.
- d.Serve at room temperature and enjoy the unique chewy texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not substitute mochiko (sweet rice flour) with regular rice flour. They are not interchangeable and will not produce the characteristic chewy texture.
- 2For the best flavor and texture, use full-fat, canned coconut milk, not the lighter version or the kind from a carton.
- 3Ensure all your wet ingredients (eggs, milk) are at room temperature to prevent the melted butter from solidifying into clumps when mixed.
- 4Cooling is not optional! The mochi needs to set completely to achieve its signature chewy texture and to be cut cleanly.
- 5A plastic knife is the best tool for cutting mochi as it prevents sticking. If you don't have one, a sharp knife lightly oiled will also work.
- 6Store leftovers in an airtight container at room temperature for up to 3 days. The texture will firm up in the refrigerator, so it's best kept out.
Adapt it for your goals.
Chocolate Butter Mochi
Add 1/2 cup (50g) of unsweetened cocoa powder to the dry ingredients for a rich, chocolatey version.
Matcha Butter MochiMatcha Butter Mochi
Sift 2-3 tablespoons of high-quality matcha powder with the dry ingredients for an earthy, green tea flavor.
Ube Butter MochiUbe Butter Mochi
For a vibrant purple color and unique flavor, add 1/2 cup of ube halaya (purple yam jam) and 1 teaspoon of ube extract to the wet ingredients. You may want to slightly reduce the sugar.
Toasted Coconut ToppingToasted Coconut Topping
Sprinkle 1/2 cup of shredded unsweetened coconut over the batter before baking for extra texture and a toasted coconut flavor.
Why this is on our healthy list.
Energy Boost
The sweet rice flour and sugar provide a quick source of carbohydrates, making this an energy-dense treat perfect for a pick-me-up.
Source of Healthy Fats
Coconut milk contains medium-chain triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other fats.
Naturally Gluten-Free
Made with sweet rice flour, butter mochi is naturally free from gluten, making it a safe and delicious dessert option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
Butter mochi is a dessert and should be enjoyed in moderation. It is high in calories, sugar, and saturated fat from the butter and coconut milk. However, it is naturally gluten-free, making it a suitable treat for those with gluten sensitivities.