Butter Mochi

Name: Butter Mochi
Prep time: 10 min
Total time: 1 h 10 min
Yield: 9 servings
Cuisine: hawaiian
Ingredients: 16 oz glutinous rice flour (mochiko sweet rice flour, 1 box); 2 cup sugar (granulated white sugar); 2 tsp baking powder; 1 pinch salt; 14 oz coconut milk (1 can, full-fat, well shaken); 12 oz evaporated milk (1 can); 0.5 cup butter (1 stick, melted and slightly cooled); 4 pcs egg (large, room temperature); 2 tsp vanilla extract; 0.5 cup unsweetened shredded coconut (plus extra for topping)

RATING

4.5/5(68)

TASTE SCORE

9/10

Chewy, custardy coconut mochi cake with a golden, buttery crust. This beloved Hawaiian treat blends the sweet richness of coconut and butter with the signature bounce of glutinous rice flour—crispy at the edges, soft and stretchy in the center, and impossibly easy to make in one bowl.

PREP

10m

COOK

SERVES

1 PIECE

658 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat oven and prepare the pan.
1.Preheat the oven to 350°F (175°C).
2.Grease a 9x13 inch baking pan generously with butter or line with parchment paper.
mix
Whisk the dry ingredients.
1.In a large mixing bowl, add the glutinous rice flour, sugar, baking powder, and salt.
2.Whisk together until evenly combined and no lumps remain.
mix
Add the wet ingredients and mix into a smooth batter.
1.Pour the coconut milk, evaporated milk, melted butter, beaten eggs, and vanilla extract into the dry ingredients.
2.Whisk vigorously until the batter is completely smooth and silky with no pockets of dry flour.
3.Fold in the shredded coconut with a spatula until evenly distributed.
TIPThe batter will be thin and liquid—that's exactly what you want. Don't be tempted to add more flour.
bake
Pour the batter into the pan.
Pour the thin batter into the prepared baking pan. Scrape every last bit from the bowl with a spatula. Scatter an extra tablespoon of shredded coconut evenly over the top if you like a toastier crust.
bake · ~60 min
Bake until golden and set.
1.Bake on the center rack for 55 to 60 minutes.
2.The top will turn deeply golden brown and the edges will pull away slightly from the sides of the pan.
3.A toothpick inserted in the center should come out clean with maybe a few moist crumbs.
TIPStart checking at 50 minutes—oven temperatures vary, especially with glass pans.
rest · ~60 min
Cool completely before slicing.
Place the pan on a wire rack and let the mochi cool completely to room temperature—at least 1 hour. Cutting while warm yields a sticky, gummy texture. Once fully cooled, slice into squares or rectangles.
TIPFor the cleanest cuts, chill the pan in the refrigerator for 30 minutes after it has cooled to room temperature.
serve
Serve at room temperature.
Arrange the squares on a platter and serve. Butter mochi keeps for up to 3 days covered at room temperature, though the edges soften over time.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Shake the can of coconut milk well before opening to incorporate the cream and liquid.
2
Use room-temperature eggs so they emulsify smoothly into the batter without shocking the butter.
3
Line the pan with parchment paper for easy lifting and clean slices.
4
Chill the baked mochi in the fridge for 30 minutes before cutting for the neatest squares.
5
Store leftover mochi in an airtight container at room temperature; refrigeration hardens it.
6
Toast the shredded coconut topping lightly by itself before sprinkling for extra nutty flavor.
7
Test doneness with a toothpick at 50 minutes to avoid overbaking a glass pan.

RECIPE VARIATIONS

Adapt it for your goals.

matcha butter mochi

Matcha butter mochi

Whisk 2 tablespoons matcha powder into the dry ingredients for an earthy, slightly bitter contrast to the sweet coconut base.

lilikoi (passion fruit)

Lilikoi (passion fruit)

Replace 1/4 cup of the evaporated milk with passion fruit puree for a tangy tropical twist.

vegan

Vegan

Substitute the butter with melted coconut oil and use a flax egg (1 tbsp ground flax + 3 tbsp water per egg) to keep the texture sticky and tender without dairy or eggs.

chocolate chip