Greetings to all the sweet connoisseurs and curious taste testers out there! It’s your friendly culinary narrator, Gobble, bringing you warm tidings from the vibrant kitchen of Food and Meal. Today, I’m filled with a bubbly sense of delight as I introduce you to a treat that wraps comfort and elation into every chewy square – the irreplaceable Butter Mochi.
In my colorful sojourn through the diverse realm of desserts, I’ve found that certain recipes have a charm that beckons you to try them, not just for their satisfying end but for the joy they bring along the journey of making them. Butter Mochi, a glorious fusion of Hawaiian hospitality and Japanese tradition, is one such recipe that has nestled itself firmly within my heart.
On days when the sky mirrors the pastel hues of dusk, and the cool breeze whispers secrets of distant shores, the urge to mix up something deliciously sweet and undeniably unique takes hold. This is how my affair with Butter Mochi began, under the spell of an evening yearning for a dessert that was both familiar in its sweetness and intriguing in its texture.
This treasured dish, with its golden, crispy top yielding to a tender, melt-in-your-mouth interior, encapsulates a sense of home – whether you’ve grown up with it or are embracing its comforting embrace for the first time. Through each step, from the melting of butter to the smooth pour of coconut milk, there’s a rhythmic calmness and a heartfelt intention that transforms simple baking into an experience of cultural connection and affectionate nostalgia.
Butter Mochi Recipes
Butter Mochi
Equipment
Ingredients
- 1 lb. mochiko sweet rice flour
- cup butter
- 2 cup granulated sugar
- 4 eggs
- 2 tbsp baking powder
- 1 tbsp vanilla extract
- 1 can evaporated milk 12-oz
- 1 can coconut milk 13.5-oz
Instructions
- Preheat an oven to 3500F then combine sugar and butter in a medium bowl.
- Add water to the evaporated milk to make 2 cups liquid.
- Add the liquid to the mixture in the bowl.
- Add all the remaining Ingredients and stir to get a smooth batter.
- Pour the batter in a sprayed 9 x 13 pan.
- Bake for about 1 hour then cool.
- Serve and enjoy.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Baking Butter Mochi in the Oven
To prepare the delectable Butter Mochi, start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large mixing bowl, combine glutinous rice flour and granulated sugar, then add melted butter, stirring until well combined. Incorporate the eggs one at a time, followed by the addition of whole milk and vanilla extract, ensuring a smooth batter. Finally, add baking powder and mix thoroughly. Pour the batter into the greased baking dish, and if desired, sprinkle sweetened shredded coconut evenly over the top. Bake in the preheated oven for 45-60 minutes, or until the top turns golden, and a toothpick inserted into the center comes out clean. Allow the Butter Mochi to cool in the baking dish for approximately 15 minutes, then cut it into squares and serve. Delight in the slightly crispy, chewy, and utterly delicious Butter Mochi!
Tips for making Butter Mochi
Serving Suggestions
Indulge in the versatile pairing possibilities of Butter Mochi, beginning with savoring it alongside sashimi. The clean and fresh profiles of raw fish create an ideal precursor to the sweet and chewy Butter Mochi, allowing your palate to appreciate the diversity of textures. Following a serving of comforting gyudon, with its savory beef and onions over rice, the soft and sweet notes of Butter Mochi serve as a delightful dessert, seamlessly transitioning from the heartiness of the beef to the satisfying end note the mochi provides. For a light and satisfying pairing, pour a glass of soy milk or almond milk to accompany your Butter Mochi, with their mild nuttiness complementing the rich, buttery flavor of the mochi. Create a balanced experience by pairing Butter Mochi with savory gyoza, where the aromatic and savory meat filling contrasts with the sweetness of the mochi, bridging the gap between the end of the meal and the start of dessert. Enjoy a refreshing interlude with a daikon salad, characterized by its crispness and slight peppery taste, cleansing the palate and preparing it for the decadence of Butter Mochi. Lastly, conclude the classic flavors of oyakodon—featuring tender chicken, fluffy eggs, and onions over steamed rice—with the coconut-infused sweetness of Butter Mochi.
Cooking Tips
In the symphony of Butter Mochi, each ingredient contributes a unique note, creating a chorus that resonates with sweetness and subtle complexity. Select quality butter for its rich, melodic tones, and seek coconut milk that whispers tales of windswept palm trees. Their combination forms a batter that transcends the senses, encapsulating a cradle of culture and diversity. Preparing Butter Mochi demands the patience akin to a tender conversation over tea—measure ingredients with care and mix with deliberation, avoiding rushed actions that might disrupt this tranquil experience. The slow incorporation of wet and dry ingredients speaks to the mochi‘s unique texture, embodying the patience true craft demands. As the pan enters the oven, consider the heat as a gentle hug for your Butter Mochi, ensuring a balance that allows every corner to bloom under the same affectionate conditions, resulting in a caramelized golden sweetness that’s as gratifying to behold as it is to taste. Amidst the anticipation of the cooling process, Butter Mochi solidifies into a chewy, cake-like wonder, honoring the meticulous process and preparing for the joy that the first slice will inevitably bring. When the moment arrives to share the Butter Mochi, an indescribable emotion envelops you, especially when serving it to eager friends or family. The collective exhale of satisfaction fills the room as the chewy, buttery goodness meets their approval, transcending the cooking tips to become a silent dance of contentment. Through the act of making and sharing Butter Mochi, we are reminded that food is more than sustenance—it’s a tale of connection between people, cultures, and emotions.
FAQs about Butter Mochi
- Can I use a different type of flour? While glutinous rice flour (mochiko) is ideal, you can experiment with other flours like regular rice flour, but the texture may vary.
- Why is my Butter Mochi too dense? Overmixing the batter can make it too dense. Mix until just combined to achieve a lighter texture.
- How do I store leftovers? To keep your Butter Mochi fresh, store it in an airtight container at room temperature for a day or two. You can also refrigerate it for longer storage.
- Can I reduce the sugar content? Yes, you can adjust the sugar to your preference, but be cautious as it may affect the texture and sweetness.
- What if I don’t have a 9×13-inch baking dish? If you don’t have the exact dish size, you can use a similar-sized baking dish, but keep in mind that it may slightly affect the baking time.
Conclusion
As we draw the curtains on our flavorful odyssey through the making of Butter Mochi, a dessert that’s as delightful to the senses as it is dear to many hearts, we arrive at a moment of reflective sweetness. It’s here, in the afterglow of our culinary journey at Food and Meal, that we take a moment to revel in the soft golden glow of this Hawaiian-inspired delight and the shared experience it promises.
With every ingredient we measured and every stir of the batter, we didn’t just follow a recipe – we immersed ourselves in an act of creation, conjuring a tapestry woven from the threads of Japanese tradition and tropical allure. The result? A treat that balances the charm of chewiness with the caress of buttery coconut richness, a square of comfort that resonates with the very essence of home.
At foodandmeal.com, our passion extends beyond the mere mechanics of cooking. Each post is crafted with the intention to inspire, to teach, and perhaps most importantly, to connect. As Gobble, your enthusiast guide, my hope is that in sharing the secrets of Butter Mochi, I’ve sparked joy within your kitchens and a desire within your souls to explore the diverse palate of flavors the world has to offer.
May you take these tips and tales from our time together and weave them into not only your cooking practices but into the fabric of your dining traditions too. Whether you’re serving up Butter Mochi at a family gathering, offering it as a token of friendship, or savoring it as a personal treat, let each bite be a reminder of the pleasures found in the simple act of baking with intention.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.