Like Filipino bibingka, Japanese chi chi dango, and mochi-coated ice cream, butter mochi gets its signature bounce from glutinous or sticky rice flour.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
20 mins
total:
1 hr 30 mins
Servings:
20
Yield:
20 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease 13x9-inch baking pan.

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  • In a medium bowl whisk together the coconut beverage, eggs, lime zest, and vanilla. In a large bowl whisk together mochiko, sugar, baking powder, and 1/2 tsp. kosher salt. Pour wet ingredients into dry ingredients; whisk until well combined. Add canned coconut milk, lime juice, and melted butter; mix until fully incorporated.

  • Pour batter into the prepared pan. Gently tap pan on the counter to bring any air bubbles to the surface. Evenly sprinkle shredded coconut on top of batter, being careful not to jiggle the pan (you want the coconut to stay on top). Sprinkle with a few pinches of flaky salt, if using.

  • Bake 60 to 70 minutes or until the mochi is set and golden brown on top. Cool completely in pan on a wire rack. Using a plastic knife to prevent sticking, cut mochi into twenty 21/4x21/2-inch pieces. Store in an airtight container at room temperature up to 3 days.

Cutting Tip

The easiest way to slice sticky mochi is using a plastic knife, the kind that comes with takeout.

Chocolate, Almond, Coconut Butter Mochi

Prepare as directed, omitting lime zest and lime juice. Add 1/2 tsp. coconut extract to wet ingredients. Add 2/3 cup unsweetened cocoa powder, 1 tsp. instant espresso powder, and 1 1/2 tsp. baking soda to dry ingredients. Reduce baking powder to 1/2 tsp. and increase melted butter to 3/4 cup. Sprinkle top with 4 oz. semisweet chocolate chips, 2/3 cup slivered almonds, and 1/3 cup unsweetened finely shredded coconut. Sprinkle with flaky salt (if using). Bake as directed.per serving: 341 cal., 17 g fat (11 g sat. fat), 56 mg chol., 240 mg sodium, 46 g carb., 2 g fiber, 23 g sugars, 5 g pro.

Blood Orange Creamsicle Butter Mochi

Prepare as directed, omitting coconut beverage, lime zest, and lime juice. Add 1 cup whole milk, 1 cup fresh blood orange juice or orange juice, and 1 Tbsp. orange zest to wet ingredients. Substitute 1 1/2 cups heavy cream for canned coconut milk. If you like, stir a few drops of pink food coloring into batter before pouring into pan. Omit shredded coconut and flaky salt. Bake as directed.per serving: 292 cal., 12 g fat (8 g sat. fat), 71 mg chol.,120 mg sodium, 42 g carb., 0 g fiber, 22 g sugars, 4 g pro.

White Chocolate Macadamia Butter Mochi

Omit coconut milk beverage, lime zest, and lime juice and replace with 2 cups whole milk. Omit coconut milk and replace with 1½ cups heavy cream. Mix ½ cup white chocolate chips and ½ cup chopped salted, toasted macadamia nuts into the batter before adding it to the pan. Omit unsweetened finely shredded coconut and sprinkle top with ½ cup white chocolate chips and ½ cup chopped salted, raw macadamia nuts. Sprinkle with a few pinches of flaky salt and bake as directed.per serving: 388 cal., 21 g fat (10 g sat. fat), 74 mg chol., 185 mg sodium, 47 g carb., 1 g fiber, 27 g sugars, 5 g pro.

Nutrition Facts

274 calories; fat 11g; cholesterol 49mg; saturated fat 8g; carbohydrates 41g; mono fat 2g; sugars 21g; protein 3g; vitamin a 199.2IU; vitamin c 2.4mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 8.2mcg; vitamin b12 0.3mcg; sodium 115mg; potassium 66mg; calcium 56mg; iron 0.9mg.
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