Chewy, buttery goodness wrapped up in bite sized pieces sure to leave you wanting more. BUTTER MOCHI, I mean if there’s butter involved, it must be good right?
Growing up in Hawai’i meant often having this yummy treat, whether it was at a family party, sports potlucks, or in school.
My late father absolutely loved butter mochi and this is recipe totally reminds me of him.
Butter mochi is a popular dessert in Hawai’i. It’s a local take on Japanese mochi. A buttery coconut custard made in to a sticky, chewy treat. A simple recipe that doesn’t take much effort or measuring (which is always a plus).
All you need to make a delicious tray of butter mochi is
- Fat free milk
- Coconut milk
- Vanilla ( Check out this recipe for homemade vanilla extract)
- Mochiko flour
- Baking powder
- And of course BUTTER
Recipe adapted from this post.
If you’ve got gluten intolerances, you’re in luck as this recipe is gluten free.
If you love mochi then check out some of these other mochi recipes
- Brownie mochi
- Red velvet mochi waffles
- Mochi pancakes
- Ube mochi waffles
- Ube mochi
- Mochi waffles
- Ozoni (mochi soup)
- Classic mochi
- Poi mochi
What is mochiko flour?
Mochiko is a type of sweet glutinous rice flour, which I know is counter intuitive as it’s not sweet and also does not contain gluten. The word glutinous is used to describe the higher starch content. It works great in mochi recipes, recipes that require thickeners, and even noodles. I like to use the Koda Farms brand, but any brand will do.
Where can I find mochiko flour?
Mochiko flour can be found in your local grocery store in the Asian or baking aisle. Not to worry my mainland friends, once again, you can find this on Amazon as well.
How long does it take to make butter mochi?
Baked in the oven at 350F, it will take about an hour to cook through.
How to cut butter mochi?
The center of the mochi is quite sticky and can make it a little difficult to cut. The best way to cut butter mochi is with a butter knife sprayed with nonstick cooking spray or use a plastic knife. Another option is to cover your butter knife with plastic wrap or soak the butter knife in hot water to warm it up.
How to store butter mochi?
Butter mochi is best stored in an airtight container at room temperature.
Can butter mochi be frozen?
I would not recommend storing butter mochi in the refrigerator or freezer. This will cause the mochi to dry out and harden.
How to make butter mochi?
Preheat oven to 350F.In a medium mixing bowl combine wet ingredients: eggs, milk, coconut milk, vanilla. Stir to combine. Set aside. In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder. Stir to combine. Add wet ingredients to dry and stir to combine. Add butter and stir until well combined. Line a 9×13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles. Place in oven and bake for 1 hour or until top is golden brown. Let pan cool completely before cutting and enjoying.
- 4 eggs
- 2 cups fat free milk
- 1 can (13.5 ounces) coconut milk
- 2 teaspoons vanilla
- 1 box (16 ounces) mochiko flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/2 cup salted butter, melted
- Preheat oven to 350F.
- In a medium mixing bowl combine wet ingredients: eggs, milk, coconut milk, vanilla. Stir to combine. Set aside.
- In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder. Stir to combine.
- Add wet ingredients to dry. Stir to combine. Add butter and stir again until well combined.
- Line a 9x13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles.
- Place in oven and bake for 1 hour or until top is golden brown.
- Let pan cool completely before cutting and enjoying.
*Best way to cut butter mochi: spray a butter knife with nonstick cooking spray or use a plastic butter knife.
*Recipe adapted from this post
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 97mgCarbohydrates: 22gFiber: 0gSugar: 18gProtein: 3g
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