A little taste of Hawaii in your kitchen.
Traditionally made with sweet rice flour called mochiko flour, plus water or milk, mochi is a Japanese dessert that has spread across Asia and the Pacific Islands. Popular forms include mochi donuts, mochi ice cream, and daifuku mochi, which is filled with sweet red bean paste. The first time I ever tasted mochi was buying mochi ice cream in the freezer aisle at Trader Joe’s, and I was delighted when I learned there’s a whole universe of mochi to discover. Butter mochi comes from Hawaii, and I promise you’ve never tasted anything quite like it. Aside from mochiko flour, butter mochi is made with staple baking ingredients that you probably already have in your kitchen, so it’s relatively easy and affordable to whip up on the fly.
When you make butter mochi from scratch instead of buying mochi treats at the store, you can play with the flavors according to your liking, since this recipe gives you the perfect foundation to start with. The finished product is fluffy, buttery, rich, and absolutely scrumptious. This mochi is like little golden pillows of gluten-free goodness!
Is Butter Mochi Healthy?
No. Butter mochi is high in sugar and fat. Like all desserts, make sure to enjoy it in moderation. However, this homemade butter mochi has no preservatives, unlike some of the frozen mochi ice cream at the supermarket. (Besides, I find frozen mochi to be lacking in flavor compared to rich butter mochi.) Since it’s best to eat homemade butter mochi within a couple of days, this recipe is perfect for sharing. Bring it to the office or to a potluck and get ready to blow some minds. This recipe is naturally gluten-free. If you want to make it dairy-free, substitute coconut oil for butter and oat milk for dairy milk.
Is It Really Gluten-Free?
Yep, you read that right! Despite how it sounds, glutinous rice flour is gluten-free, yet it has the same snappy stretch that creates such a delicious dough. It’s used in all kinds of desserts, from dumplings to boba pearls, to create that bouncy, chewy texture many know and love. Since this flour has been cultivated in Asia for nearly 2,000 years, it’s become quite the staple for many meals. Whether you need to ditch gluten or not, get yourself some of this versatile flour—you won’t regret it!
How Do I Store Leftovers?
The sooner you eat your mochi, the better. Leftovers can be stored in an airtight container for up to 2 days at room temperature. It lasts for 5 days in the fridge and 3 months in the freezer. Many people prefer the latter if they’re fond of mochi ice cream; frozen mochi can be a cool treat to beat the summer heat.
Serving Suggestions
Did you know you can have this mochi for breakfast? It goes great with a glass of Caramel-Vanilla Iced Coffee or a refreshingly rich Coffee Smoothie.
If you opt for tropical toppings like shredded coconut and pineapple pieces, I recommend whipping up a Banana Milkshake. Talk about golden goodness! This dish is full of sugary sunshine.
If you want to continue the Hawaiian theme, choose Hawaiian BBQ Chicken or Hawaiian Meatballs for an entrée!
Ingredients
- 1 box mochiko flour (sweet glutinous rice flour) 16 ounces
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs room temperature
- 2 cups whole milk room temperature
- 1 can coconut milk 13.5 ounces
- 1/2 cup unsalted butter melted
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Butter a 9- by 13-inch baking pan and line with parchment paper. Set aside.
- In a large bowl, mix together the mochiko flour, sugar, baking powder, and salt.
- Whisk in the eggs, whole milk, coconut milk, melted butter, and vanilla extract until the batter is smooth. Pour the mixture through a sieve into the prepared pan to ensure no lumps.
- Bake for 50-60 minutes, or until golden on top. Set aside to cool for 10 minutes.
- Cut into 24 squares with a sharp knife. Serve warm if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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