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butter mochi recipe

Butter Mochi Recipe

Discover the perfect butter mochi recipe with easy step-by-step instructions for a delicious, chewy treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Hawaiian-Japanese
Servings 12
Calories 273 kcal

Equipment

  • A large mixing bowl
  • Measuring cups and spoons
  • A whisk or electric mixer
  • A 13×9 inch baking pan
  • A rubber spatula

Ingredients
  

  • 2 cups Sweet rice flour mochiko
  • 1 1/2 cups Sugar
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Butter melted
  • 1 can 14 oz Coconut milk
  • 1 cup Whole milk
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Shredded coconut optional

Instructions
 

Step 1 – Prepare the Oven and Pan

  • Preheat your oven to 350°F (175°C).
  • Generously grease your baking pan with butter or a non-stick spray to prevent sticking.
  • Ensure every corner of the pan is well-greased for a perfect butter mochi release.

Step 2 – Mix Dry Ingredients

  • In your large mixing bowl, sift together the sweet rice flour, sugar, baking powder, and salt.
  • Stir these ingredients until they are well combined, ensuring there are no lumps.
  • See also San Giorgio Mac and Cheese Recipe

Step 3 – Combine Wet Ingredients

  • In a separate bowl, whisk together the melted butter, coconut milk, whole milk, eggs, and vanilla extract.
  • Ensure that the mixture is smooth and the eggs are completely incorporated.

Step 4 – Combine Wet and Dry Ingredients

  • Gradually add the wet ingredients to the dry ingredients while stirring with a whisk or on a low setting with your electric mixer.
  • Continue mixing until the batter is smooth and free of lumps.
  • A smooth batter leads to the silky texture butter mochi is known for.

Step 5 – Pour and Sprinkle

  • Pour the batter into the prepared baking pan.
  • If using, sprinkle the top evenly with shredded coconut.

Step 6 – Bake

  • Bake in the preheated oven for 1 hour or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • The golden brown color is your cue to a perfectly cooked butter mochi.

Step 7 – Cool and Cut

  • Allow the mochi to cool in the pan for at least 30 minutes.
  • Cut into pieces using a plastic knife to avoid sticking.

Notes

  • Texture Tip: For a chewier texture, increase the amount of coconut milk slightly.
  • Flavor Twist: Experiment with adding different extracts like coconut or almond for a new flavor dimension.
Keyword Butter Mochi Recipe