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What is Butter Mochi?
Butter mochi is a popular dessert in Hawaii and is my go-to dish to take to a potluck. If you’ve never had butter mochi before, imagine a cross between chewy mochi and sweet pound cake that has a sugary coconut crust. This is by far the best butter mochi recipe that I’ve come upon (and believe me, I’ve made it a few dozen times).
What You’ll Need For This Butter Mochi Recipe:
- Mochiko Flour (Glutinous Rice Flour) –contrary to the name, glutinous rice flour has no gluten and is gluten free. Mochiko flour can be commonly found at your local Asian Market.
- Granulated Sugar –we use granulated white sugar because this is what the original recipe called for. Brown and coconut sugar didn’t yield the same great taste.
- Baking Powder –look for gluten free baking powder
- Salt –use iodized table salt
- Eggs – choose quality large eggs
- Coconut Milk –adds creaminess to the butter mochi
- Evaporated Milk –similar to the coconut milk, it adds both creaminess and helps to form a golden crust. Can also substitute coconut milk if vegan or dairy free.
- Butter –melted, unsalted butter of choice. Can also use dairy-free or vegan butter or coconut oil
- Vanilla extract –use a pure vanilla extract
This Butter Mochi Recipe Can Be Made:
- Corn Free – it naturally already is!
- Dairy Free – use coconut milk instead of evaporated milk
- Gluten Free – it naturally already is
- Peanut Free – it naturally already is!
- Soy Free – it naturally already is!
- Tree Nut Free – it naturally already is!
- Vegan – use vegan eggs and butter. sub coconut milk for evaporated milk
- Vegetarian – it naturally already is!
Is Glutinous Rice Flour / Mochiko Flour Gluten Free?
Contrary to what you might think based on the name, glutinous rice flour (also known as sweet rice flour or mochiko flour) is gluten free! However, glutinous rice flour is NOT the same as regular rice flour and should not be used as a substitute. Glutinous rice flour has a much stickier texture when baked as opposed to regular rice flour.
Step By Step: How to Make Butter Mochi
Butter Mochi
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Butter mochi is a variation of Japanese mochi (a sweet rice cake that is traditionally made by pounding short grained rice into a paste and then molded into shapes). Imagine a sweet and chewy pound cake-like dessert that has a sugary crust and is guaranteed to be a tasty treat!
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Servings 20 pieces
Equipment
Measuring Cups
Measuring Spoons
2 Medium Mixing Bowls
Whisk or Electric Mixer
9×13” Baking Dish
Ingredients
- 1 lb mochiko flour (glutinous rice flour, 16oz)
- 2 cups granulated sugar (16oz)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 13 ½ oz can coconut milk
- 12 oz can evaporated milk (sub coconut milk)
- ¾ cup butter (melted)
- 2 teaspoons vanilla extract
- cooking spray
Instructions
Preheat the over to 350F.
Place butter in a microwave safe bowl and melt in microwave on 50% power for 30-60 seconds. Set aside and allow to cool to room temperature
Oil the 9"x13" baking dish with the leftover butter wrapper or with cooking spray. Set aside.
In a medium bowl, combine the mochiko flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk the eggs, milk, coconut milk, butter, and vanilla extract.
Carefully pour half of the wet mixture into the dry mixture and whisk until combined. Pour the second half of the mixture and whisk until fully incorporated.
Pour the mixture into a 9” x 13” baking dish and gently tap the dish on the counter a few times to release any air bubbles. Bake for 60 minutes or until golden brown and a toothpick comes out clean. Once finished cooking, allow the butter mochi to cool completely before slicing into pieces. I typically cut into 4 rows and 5 columns resulting in 20 pieces.
Course Dessert
Cuisine Japanese
Keyword 10 Ingredients or Less, Baked Goods, Dessert, Easy, Family-Friendly, Gluten Free, Japanese, Kid-Friendly, Nut Free, Peanut Free, Soy Free, Vegetarian
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