Butter Mochi

If you’ve never tried Butter Mochi, you’re in for a treat! Imagine the chewy, slightly sticky texture of traditional mochi combined with the rich, buttery goodness of a cake. It’s a delightful fusion of flavors and textures that’s simply irresistible. Soft, dense, and oh-so-buttery, this Hawaiian-inspired dessert is perfect for when you’re craving something a little different. Whether you’re hosting a get-together or just indulging in a personal sweet moment, this Butter Mochi is guaranteed to be a hit. Trust me, once you take that first bite, you’ll be hooked!

Why You’ll Love Butter Mochi

Here’s why you’ll want to make this recipe your new go-to:

• Chewy and Buttery: The signature chewy texture of mochi combined with the rich butter flavor is nothing short of addictive. It’s the perfect balance of density and tenderness.
• Simple Ingredients: With just a handful of ingredients, you’ll have a crowd-pleasing dessert in no time. No fancy ingredients—just pantry staples that pack a punch.
• Unique Twist: If you love traditional mochi, this recipe gives it a fun, buttery twist that takes it to the next level.
• Customizable: Add-ins like coconut flakes or chocolate chips are easy to incorporate into the batter for a personalized touch.
• Perfect for Sharing: Whether it’s a potluck, family dinner, or holiday gathering, this dessert will quickly disappear, leaving everyone wondering how you made such a delicious treat.

Ingredients

The magic of Butter Mochi lies in the simplicity of its ingredients. Here’s what you’ll need to make this sweet, chewy dessert:

• Sweet Rice Flour (Mochiko): This is the key to the chewy, mochi-like texture. Be sure to use sweet rice flour (Mochiko) and not regular flour.
• Butter: A generous amount of melted butter adds richness and flavor to the mochi.
• Sugar: Regular granulated sugar gives the mochi the sweetness it needs, balancing the richness of the butter.
• Coconut Milk: This ingredient infuses the mochi with a subtle coconut flavor, making it even more decadent and tropical.
• Whole Milk: Used to add moisture and balance the richness of the coconut milk and butter.
• Eggs: Eggs help bind the ingredients together and provide structure to the mochi cake.
• Baking Powder: A small amount helps the mochi rise slightly and gives it that perfect soft, cake-like texture.
• Vanilla Extract: Adds a touch of sweetness and depth to the flavor.
• Salt: A pinch of salt enhances the sweetness and balances the richness of the butter and coconut milk.

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

Let’s walk through the steps to make this incredibly delicious Butter Mochi!

1. Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, ensuring the mochi will easily come out after baking.

2. Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, coconut milk, whole milk, sugar, eggs, and vanilla extract. Mix until everything is well combined and the sugar dissolves.

3. Add the Dry Ingredients

In a separate bowl, whisk together the sweet rice flour (Mochiko), baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. The batter will be slightly thick and a bit sticky, which is perfect!

4. Pour the Batter into the Pan

Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

5. Bake the Mochi

Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The top should be slightly crisp, while the inside will remain chewy and soft.

6. Let It Cool and Cut

Once the mochi is baked, let it cool completely in the pan. It will firm up as it cools. Once cool, cut into squares or bars and serve.

7. Serve and Enjoy!

Now it’s time to dig in! Serve your Butter Mochi as a delightful dessert, or enjoy a piece with your afternoon coffee or tea. Trust me, one bite won’t be enough!

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

How to Serve Butter Mochi

Butter Mochi is an incredibly versatile treat, and there are plenty of ways to serve it:

• For Dessert: Perfect after a hearty meal, Butter Mochi is sweet but not too heavy, making it an ideal dessert to finish any meal.
• With Coffee or Tea: This sweet, chewy treat pairs wonderfully with a cup of hot coffee or tea. It’s a comforting afternoon snack that will satisfy your sweet tooth.
• For Special Occasions: Whether it’s a family get-together, a holiday gathering, or just a casual weekend treat, this mochi will steal the spotlight.
• Topped with Coconut Flakes or Powdered Sugar: For a little extra flair, you can sprinkle shredded coconut or a dusting of powdered sugar on top before serving.

Additional Tips

• Customize with Add-ins: You can easily add chocolate chips, macadamia nuts, or shredded coconut to the batter for an added burst of flavor and texture.
• Make It Ahead: Butter Mochi actually tastes even better the day after it’s made, as the flavors meld together and the texture becomes even more chewy. You can prepare it a day ahead and store it at room temperature.
• Freezing: This dessert freezes wonderfully! After it cools, simply wrap individual pieces in plastic wrap and store them in an airtight container in the freezer. Reheat them by microwaving for 10-15 seconds for a warm, chewy treat.
• Gluten-Free: Since Mochiko (sweet rice flour) is naturally gluten-free, this recipe is a perfect option for those with gluten sensitivities or who are on a gluten-free diet.

FAQ Section

Q1: Can I substitute regular flour for sweet rice flour (Mochiko)?
A1: Unfortunately, regular flour will not work in this recipe. The texture of the mochi comes from the sweet rice flour (Mochiko), so make sure to use that specific ingredient.

Q2: Can I add coconut flakes to the batter?
A2: Yes! You can add shredded coconut to the batter for a delightful tropical twist. Just be sure to mix it in evenly.

Q3: How should I store leftover Butter Mochi?
A3: Store leftover mochi in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it and freeze for up to a month.

Q4: Can I make this recipe dairy-free?
A4: Yes, you can substitute the butter with dairy-free butter and use a non-dairy milk like almond milk in place of whole milk to make it dairy-free.

Q5: Can I use a different type of flour?
A5: For the best results, stick to sweet rice flour (Mochiko). Other types of flour will not provide the same chewy texture.

Conclusion

Butter Mochi is one of those desserts that seems simple but is truly magical. The combination of chewy mochi and rich, buttery flavor will make it a favorite in your dessert rotation. Whether you’re craving something unique or want to share a fun treat with friends and family, this is the perfect recipe to try. Once you make it, you’ll be hooked—and you’ll definitely be asked for the recipe. Enjoy every chewy, buttery bite! Happy baking!

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