Butter Mochi
Servings: 12
This Butter Mochi recipe is simple to follow and yields a perfectly chewy, rich dessert every time.
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Ingredients
- 4 oz salted butter melted
- 1 1/2 cups granulated white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 16 oz sweet rice mochiko flour
- 2 teaspoons baking powder
- 12 oz evaporated milk
- 14 oz unsweetened full-fat coconut milk
Instructions
Prepare the Pan and Oven
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish to prevent sticking.
Mix the Wet Base
- In a large mixing bowl, whisk together the melted butter and sugar until smooth and fully combined.
Add the Eggs
- Crack in the eggs one at a time, mixing well after each addition. This helps create a smooth, cohesive batter.
Incorporate Vanilla
- Stir in the vanilla extract for added depth of flavor.
Add Dry Ingredients
- Sprinkle in the mochiko flour and baking powder. Mix until the batter is mostly combined—it may look slightly lumpy at this stage.
Pour in the Milk
- Gradually stir in the evaporated milk, followed by the coconut milk. Continue mixing until the batter is completely smooth and lump-free.
Bake
- Pour the batter evenly into the prepared pan. Bake for about 1 hour, or until the top is golden brown and set.
Cool and Slice
- Remove from the oven and allow the butter mochi to cool completely to room temperature. Once cooled, transfer to a cutting board and slice into squares.
Notes
Flavor Variations to Try
One of the best things about this Butter Mochi recipe is how easy it is to customize. Here are a few popular variations:
Green Tea (Matcha) Butter Mochi: Add 1–2 tablespoons of matcha powder to the batter for a subtle earthy flavor and beautiful green color.
Chocolate Butter Mochi: Mix in chocolate chips or swirl melted chocolate into the batter before baking.
Ube Butter Mochi: Incorporate ube extract or mashed ube for a vibrant purple hue and sweet, nutty flavor.