Recipes and Cooking Coconut Lime Butter Mochi Be the first to rate & review! Like Filipino bibingka, Japanese chi chi dango, and mochi-coated ice cream, butter mochi gets its signature bounce from glutinous or sticky rice flour. By Alana Kysar Alana Kysar Instagram Website Alana Kysar is the creator of blog Fix Feast Flair, which includes recipes inspired by her Japanese-American heritage and life in Hawai'i and Southern California. Her cookbook, "Aloha Kitchen," released in 2019. Alana's photos and recipes are featured in Food & Wine, Better Homes & Gardens, and more. Learn about BHG's Editorial Process Updated on June 21, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 1 hrs 30 mins Servings: 20 Yield: 20 pieces Jump to Nutrition Facts Ingredients 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) Directions Preheat oven to 350°F. Grease 13x9-inch baking pan. 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. Rate it Print Nutrition Facts (per serving) 274 Calories 11g Fat 41g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.