📝 About This Recipe
A beloved staple of Hawaiian potlucks and family gatherings, Butter Mochi is a sublime fusion of Japanese rice flour tradition and tropical island flavors. This chewy, custard-like cake boasts a crispy, golden-brown crust and a soft, bouncy center infused with rich coconut milk and real butter. It is naturally gluten-free and captures the warm, 'aloha' spirit of the islands in every decadent bite.
🥗 Ingredients
Dry Ingredients
- 1 lb Mochiko (Sweet Rice Flour) (specifically Koda Farms Blue Star brand for best texture)
- 2 cups Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Kosher Salt
Wet Ingredients
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 4 pieces Large Eggs (at room temperature)
- 13.5 oz Full-fat Coconut Milk (one standard can, shaken well)
- 12 oz Evaporated Milk (one standard can)
- 2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Coconut Extract (optional, for extra tropical aroma)
Toppings
- 1/4 cup Unsweetened Shredded Coconut (optional, for garnish)
- 1 tablespoon Toasted Sesame Seeds (optional)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven for even heat distribution.
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2
Generously grease a 9x13-inch baking pan with butter or non-stick cooking spray. For easy removal, you can line the bottom with parchment paper, leaving an overhang on the sides.
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3
In a large mixing bowl, whisk together the Mochiko flour, granulated sugar, baking powder, and salt until well combined and free of large clumps.
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4
In a separate medium bowl, beat the 4 eggs lightly. Whisk in the melted butter, coconut milk, evaporated milk, vanilla extract, and coconut extract until the mixture is smooth.
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5
Gradually pour the wet ingredients into the dry ingredients. Use a large whisk or spatula to stir until the batter is completely smooth and homogeneous.
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6
Continue whisking for an extra minute to ensure there are no hidden pockets of flour; the batter should have a consistency similar to thick pancake batter.
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7
Pour the batter into the prepared baking pan, using a spatula to level the top.
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8
Gently tap the pan on the counter a few times to release any trapped air bubbles.
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9
If using, sprinkle the shredded coconut or toasted sesame seeds evenly over the surface of the batter.
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10
Bake for 55 to 65 minutes. The mochi is done when the edges are dark golden brown and pulling away slightly from the sides, and the center is set but still has a slight bounce.
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11
Remove from the oven and place the pan on a wire cooling rack. It is crucial to let the butter mochi cool completely in the pan—this takes at least 2 hours.
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12
Once cooled, use a plastic knife (which prevents sticking better than metal) to slice into 24 squares and serve.
💡 Chef's Tips
Always use 'Mochiko' (sweet rice flour) specifically; regular rice flour or glutinous rice flour from other regions will result in a gritty or overly dense texture. Do not overbake; the center should remain chewy and custard-like, so look for a slight jiggle when the pan is shaken. Use a plastic knife to cut the mochi once cooled; the starch in the rice flour won't stick to plastic as much as it does to stainless steel. Store leftovers in an airtight container at room temperature for up to 3 days; do not refrigerate as it will cause the mochi to become hard and lose its chewiness. For a deeper flavor, try browning the butter before adding it to the wet ingredients.
🍽️ Serving Suggestions
Serve at room temperature with a hot cup of Kona coffee or green tea. Pair with a scoop of tropical fruit sorbet or vanilla bean ice cream for a decadent plated dessert. Pack into individual parchment liners for the perfect portable treat for beach days or picnics. Top with a dollop of whipped cream and fresh mango slices for a bright, fruity contrast. Enjoy as a mid-afternoon snack alongside a glass of iced hibiscus tea.