Coconut Lime Butter Mochi

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

Coconut Lime Butter Mochi
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
1 hrs 30 mins
20 pieces


  • 1 ½ cup unsweetened refrigerated coconut beverage or milk

  • 4 large eggs

  • 1 tablespoon lime zest

  • 2 teaspoon vanilla

  • 1 1 pound box mochiko flour (also sold as glutinous, sweet, or sticky rice flour)

  • 2 cup sugar

  • 2 teaspoon baking powder

  • 1 13.5 ounce can unsweetened coconut milk

  • ½ cup fresh lime juice (4 large limes)

  • ½ cup unsalted butter, melted

  • ½ cup unsweetened finely shredded coconut

  • Flaky salt (optional)


  1. Preheat oven to 350°F. Grease 13x9-inch baking pan.

  2. 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.

  3. 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.

  4. 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 (per serving)

274 Calories
11g Fat
41g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 274
% Daily Value *
Total Fat 11g 14%
Saturated Fat 8g 40%
Cholesterol 49mg 16%
Sodium 115mg 5%
Total Carbohydrate 41g 15%
Total Sugars 21g
Protein 3g
Vitamin C 2.4mg 12%
Calcium 56mg 4%
Iron 0.9mg 5%
Potassium 66mg 1%
Folate, total 8.2mcg
Vitamin B-12 0.3mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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