Best 4 Simply The Best Butter Mochi Recipes

Butter mochi is a delectable Hawaiian dessert that combines the rich flavor of butter with the chewy texture of mochi rice flour. This unique treat has a fascinating history, dating back to the days when Japanese immigrants brought their mochi-making skills to the sugar plantations of Hawaii. Over time, butter mochi evolved into a beloved local specialty, enjoyed by people of all ages and backgrounds.

This article presents a collection of butter mochi recipes that cater to various preferences and skill levels. From a classic butter mochi recipe that stays true to tradition, to a gluten-free version that accommodates dietary restrictions, to a mochi muffin recipe that offers a fun and portable twist, this article has it all. Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice bakers can achieve success in their butter mochi endeavors. The recipes also include helpful tips and tricks to elevate the flavor and texture of this beloved dessert. Whether you're a seasoned baker or a curious home cook, this article will guide you on a delightful journey into the world of butter mochi.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST BUTTER MOCHI

The Best Butter Mochi image

Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.

Provided by AsianHawaiiGirl

Categories World Cuisine Recipes Asian

Time 1h35m

Yield 30

Number Of Ingredients 9

Ingredients

1 (16 ounce) box mochiko (sweet rice flour)
2 cups white sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
3 eggs
2 teaspoons vanilla extract
1 (14 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
½ cup unsalted butter, melted and cooled

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
Whisk eggs and vanilla extract together in a small bowl.
Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 55 mg, Sugar 14.8 g

BUTTER MOCHI

Butter Mochi image

This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.

Provided by Lea Kanaya Wong

Categories World Cuisine Recipes Asian Japanese

Time 3h15m

Yield 24

Number Of Ingredients 9

Ingredients

3 ½ cups sweet rice flour (mochiko)
2 ½ cups white sugar
2 tablespoons baking powder
5 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups milk
1 (14 ounce) can coconut milk
½ cup melted butter

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 41.2 g, Cholesterol 50.5 mg, Fat 9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 174.2 mg, Sugar 22.1 g

BUTTER MOCHI

Butter Mochi image

Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.

Provided by Genevieve Ko

Categories cakes, dessert

Time 2h

Yield 1 (9-by-13-inch) cake

Number Of Ingredients 11

Ingredients

6 tablespoons/84 grams unsalted butter, melted and cooled, plus more for greasing the pan
3 cups/453 grams mochiko (sweet rice flour), like Blue Star brand
2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 large eggs
2 cups/416 grams granulated sugar
2 (13.5-ounce) cans unsweetened coconut milk (scant 3 1/2 cups)
1 tablespoon pure vanilla extract
1 1/2 packed cups/219 grams confectioners' sugar
2 to 4 tablespoons passion fruit pulp or purée (see Tip)
Pink or red food coloring (optional)

Steps:

Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

BUTTER MOCHI

Butter Mochi image

Butter mochi is a party staple in Hawaii. Made with mochiko (Japanese sweet rice flour) and coconut milk, the dessert is beloved for its sweet, buttery taste and chewy, pleasingly dense texture. A little goes a long way, so avoid cutting the pieces too big. (You can scale down the recipe, but the measurements for the mochiko and coconut milk are really convenient for a 9-by-13-inch baking pan.) If you'd like to add another layer of coconut, sprinkling the top of the batter with shredded coconut before baking is a lovely touch (but by no means necessary).

Provided by Food Network Kitchen

Categories dessert

Time 2h30m

Yield 18 to 20 servings

Number Of Ingredients 9

Ingredients

One 16-ounce box mochiko (sweet rice flour)
2 cups sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
2 cups whole milk
2 teaspoons pure vanilla extract
4 large eggs
One 13.5-ounce can coconut milk
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly

Steps:

Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line the bottom and sides of a 9-by-13-inch baking pan with parchment.
Whisk together the mochiko, sugar, baking powder and salt in a large bowl.
Whisk together the milk, vanilla, eggs and coconut milk until smooth in a separate large bowl. (If you have trouble incorporating the coconut milk solids, you can use an electric mixer on medium speed for this step, and the following ones, if you like.) Whisk the milk mixture into the dry ingredients just until combined. Whisk in the melted butter until the batter is smooth.
Pour the batter into the prepared baking pan and tap the pan on the counter a few times to get rid of any air bubbles. Bake until the butter mochi is set and the top is golden brown, 1 hour to 1 hour 10 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
Carefully lift the parchment paper out of the pan from both short ends and set the butter mochi on a cutting board. Cut into about twenty 2-by-3-inch rectangles and serve immediately or store in an airtight container for up to 3 days.

Tips:

Use good quality butter. This will make a big difference in the flavor of the mochi.
Make sure the butter and sugar are creamed together until light and fluffy. This will help to incorporate air into the batter, making the mochi light and airy.
Do not overmix the batter. Overmixing will make the mochi tough.
Bake the mochi in a preheated oven. This will help to prevent the mochi from sinking in the middle.
Let the mochi cool completely before cutting and serving. This will help to prevent the mochi from crumbling.

Conclusion:

Butter mochi is a delicious and easy-to-make dessert that is perfect for any occasion. With its chewy texture and sweet flavor, it is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give butter mochi a try. You won't be disappointed!