Indulge in Decadence: Butter Mochi Recipe Revealed

Butter Moch
Butter mochi: a golden-brown treasure of sweetness.

If you’re feeling nostalgic, try butter mochi. This cake combines the best of two cultures and can be eaten as is or cut into small pieces. The butter and coconut mochi at Liholiho Yacht Club is a great way to enjoy this classic treat. The coconut mochi at Ono Bakehouse is a great addition to any party! If you don’t have the time to make the cake, you can always reheat the cake in the microwave to make it moist.

Butter Mochi Recipes


Indulge In Decadence: Butter Mochi Recipe Revealed 1

Butter Mochi

This is a Japanese dessert recipe that willbecome your favorite and perfect for someone who is homesick. This butter mochiis very sweet and chewy, making it very popular for Japanese families.
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Course: Cake, Desserts
Cuisine: Japanese
Keyword: butter, mochi
CookingStyle: Baking
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 9 servings
Calories: 614kcal
Author: Gobble The Cook
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Sprayed 9 x 13 pan



  • 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.



When making butter mochi, use a coconut cream or milk to make it fluffy and sticky. It is best to use coconut cream, but if you don't have this, you can substitute half or unsweetened coffee cream. It is important that you use the right amount of milk for butter mochi, as it will have a richer taste. If you're making the recipe without eggs, it might be too thick.
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Serving: 9servings | Calories: 614kcal | Carbohydrates: 81g | Protein: 10g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 371mg | Potassium: 415mg | Fiber: 4g | Sugar: 70g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 329mg | Iron: 3mg
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Alternative Method: Baking Butter Mochi in the Oven

Butter Moch
Savoring butter mochi with a side of fresh fruits – a match made in dessert heaven


  • 1 1/2 cups glutinous rice flour (mochiko)
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 cup sweetened shredded coconut (optional, for topping)


  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  • Prepare the Batter: In a large mixing bowl, combine the glutinous rice flour and granulated sugar. Add the melted butter and mix until well combined.
  • Add the Wet Ingredients: Beat in the eggs one at a time. Stir in the whole milk and vanilla extract until the batter is smooth. Finally, add the baking powder and mix well.
  • Bake the Mixture: Pour the batter into the greased baking dish. If desired, sprinkle the sweetened shredded coconut evenly over the top.
  • Baking Time: Bake for 45-60 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  • Cool and Serve: Allow the Butter Mochi to cool in the baking dish for about 15 minutes. Then, cut it into squares and serve. Enjoy your slightly crispy, chewy, and utterly delicious Butter Mochi!

Tips for making Butter Mochi

Butter Mochi
Dusting a touch of powdered sugar for a picture-perfect finish.

Serving Suggestions

  • Mochi Moments: Serve your Butter Mochi warm, straight from the oven, as a delightful dessert. Pair it with a scoop of vanilla ice cream for a contrasting treat.
  • Fruit Harmony: Fresh fruit, such as sliced strawberries or mango chunks, makes for a refreshing side to complement the sweetness of your Butter Mochi.
  • Dusted Delight: A light dusting of powdered sugar over your baked Butter Mochi adds an elegant touch, both in presentation and flavor.
  • Tea Time Twist: Enjoy your Butter Mochi with a cup of green tea or black tea for a perfect afternoon tea pairing.
  • Tropical Twist: For a taste of the tropics, add a scoop of coconut or pineapple ice cream alongside your Butter Mochi.

Cooking Tips

Butter Mochi
Serving butter mochi at its perfect room temperature – a culinary art.
  • Gentle Mixing: When combining the ingredients, avoid overmixing the batter. Mix just until everything is combined to prevent a dense texture.
  • Testing for Doneness: To check if your Butter Mochi is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.
  • Golden Top: Achieving the perfect golden top is all about the baking time. Keep an eye on your Butter Mochi during the last few minutes to avoid over-browning.
  • Butter Temperature: Melt the butter, but make sure it’s not scalding hot when you add it to the batter. A slightly warm temperature is ideal.
  • Room Temperature Serving: For the best experience, serve your Butter Mochi at room temperature. The texture and flavor are at their prime when not too hot or too cold.
Read  How to make Japanese Sweet Mochi - 6 steps

FAQs about Butter Mochi

Butter Mochi
Join our culinary community, share the love for butter mochi, and explore more!
  • 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.

Experience the magic of Butter Mochi with a golden-brown crust and a soft interior. Share the recipe with friends and family and subscribe for more culinary adventures

Media Photography at Food And Meal

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.

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