A little taste of Hawaii in your kitchen…
Traditionally made with sweet rice flour and water, mochi is a Japanese dessert that has spread across Asia and the Pacific islands. This recipe is specifically inspired by Hawaiian culinary culture, and combines the best of east and west. It’s made with mostly staple baking ingredients that you might already have in your kitchen, so it’s relatively easy and affordable to whip up on the fly.
Usually, I can only get mochi at a Japanese restaurant or frozen in the store, but this recipe makes it much more accessible and versatile. You can play with the flavors according to your liking, since this recipe gives you the perfect foundation to start with. The finished product is fluffy, buttery, and absolutely scrumptious. This mochi is like little golden pillows of gluten-free goodness!
Is Butter Mochi Healthy?
As with all sugary desserts, mochi in moderation is recommended. That being said – this homemade version is especially delightful because there are no added preservatives. I’ve struggled to find good quality mochi in the frozen section at the store because they usually have too many ingredients and not enough flavor. This recipe gives you full control, and as always, choosing the most wholesome ingredients (local and organic eggs, for example) ensures its integrity and deliciousness.
While this recipe is gluten-free and meat-free, it does have some dairy in it, so if you need to avoid that, I suggest using coconut oil instead of butter and oat milk instead of cow’s.
Is it Really Gluten Free?
Yep, you read that right! Despite how it sounds, glutinous rice flour is gluten-free, yet it has the same snappy stretch that creates such a delicious dough. It’s used in all kinds of desserts, from mochi to boba pearls, to create that bouncy, chewy texture many know and love. Since this flour has been cultivated in Asia for nearly 2,000 years, it’s become quite the staple for many meals, including savory pastries like dumplings. Whether you need to ditch gluten or not, get yourself some of this versatile flour – you won’t regret it!
INGREDIENTS
- 1 box 16 oz Mochiko flour (sweet glutinous rice flour)
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs at room temperature
- 2 cups whole milk at room temperature
- 1 can 13.5 oz coconut milk
- 1/2 cup unsalted butter melted
- 2 teaspoons vanilla extract
INSTRUCTIONS
Prep
Preheat oven, prepare pan, mix dry ingredients.
Mix
Combine wet ingredients, whisk until smooth, pour into pan.
Bake
Bake until golden, cool, cut, and serve.
Devour!
FAQs & Tips
While I recommend eating this fresh, leftovers can be stored in an airtight container for up to 3 days at room temperature. In the fridge, it could last for 5 days to a week. The sooner you eat it, the better – because it’s fresh.
For longer storage time, cut it into squares and put in a freezer bag. This can be frozen for up to 3 months. Many people prefer this method also if they’re fond of ice cream mochi; it can be a cool sweet treat to beat the summer heat.
It’s important to both grease the baking pan and line it with parchment paper, so nothing sticks after baking. For the same purpose, I recommend waiting for it to cool at least 10 minutes before cutting into squares. This will ensure it keeps its shape and pillowy texture.
While this mochi is great on its own, it also goes beautifully topped with shredded coconut, blueberries, or bananas. I recommend broiling banana slices lightly with a drizzle of honey before topping them on the mochi – so yummy!
Serving Suggestions
Did you know you can have this mochi for breakfast? It goes great with a glass of Vanilla Iced Coffee or a refreshingly rich Coffee Smoothie.
If you’re serving it as a tropical dessert, I recommend topping it off with shredded coconut and pineapple pieces and accompanying it with a Banana Milkshake. Talk about golden goodness! This dish is full of sugary sunshine.
Butter Mochi
Ingredients
- 1 box 16 oz Mochiko flour (sweet glutinous rice flour)
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs at room temperature
- 2 cups whole milk at room temperature
- 1 can 13.5 oz coconut milk
- 1/2 cup unsalted butter melted
- 2 teaspoons vanilla extract
Instructions
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Preheat the oven to 350°F. Butter a 9×13-inch baking pan and line with parchment paper. Set aside.
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In a large bowl, mix together the Mochiko flour, sugar, baking powder, and salt.
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Whisk in the eggs, whole milk, coconut milk, melted butter, and vanilla extract until the batter is smooth. Pour the mixture through a sieve into the prepared pan to ensure no lumps.
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Bake for 50-60 minutes or until golden on top. Set aside to cool completely.
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Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm if desired.
Nutrition
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