Chewy Butter Mochi Hawaiian Dessert
Recipe Introduction
Ever wondered how to bring those chill Hawaiian vibes to your kitchen? Let's dive into How to Make the Best Butter Mochi , a recipe that's pure sunshine in every chewy bite.
Think sweet, buttery, and oh-so-satisfying.
What is Butter Mochi?
Butter Mochi , also known as Mochi Cake , is a delightful Hawaiian Dessert Recipe with Japanese origins. It's like a cross between a chewy Mochi Recipe and a rich butter cake.
Trust me, it's way easier to make than it sounds.
This Easy Mochi Recipe is super simple to pull off. It only takes about an hour and a half, start to finish. It gives you 16 squares, perfect for sharing… or not!
Why This Recipe Rocks
One of the best things about Homemade Butter Mochi is its unique texture. It’s a Chewy Mochi Recipe , so each bite is a sweet treat.
Plus, it’s packed with coconut goodness from the Coconut Mochi .
This recipe is ideal for potlucks, bake sales, or just when you need a little comfort. What makes it special? The perfect balance of chewy texture and sweet, buttery flavor.
It's a simple Glutinous Rice Flour Dessert that is a pure win for any occasion.
Now, let's get into those tasty ingredients you’ll need for these great Mochi Dessert Ideas !
Ingredients & Equipment: Let's Get This Show on the Road!
Alright, let's talk shop. How to Make the Best Butter Mochi is all about the right stuff. No fancy chef gear needed here. Just your basics, and some Mochiko magic.
Main Ingredients for Mochi Cake Glory
This ain't rocket science, but accuracy matters. We're aiming for that perfect chewy texture. So, grab your measuring cups! I use my grandma's.
- Mochiko Glutinous Rice Flour: 2 cups (250g) . This is THE star. Don't swap it. Trust me on this one! Good flour should smell fresh and clean.
- Granulated Sugar: 1 ½ cups (300g) . Plain old white sugar does the trick.
- Baking Powder: 1 teaspoon (5g) . For that little lift.
- Salt: ½ teaspoon (3g) . Balances the sweetness.
- Eggs: 2 large (100g) , lightly beaten. Room temp is best, but fridge cold will do in a pinch.
- Coconut Milk: 1 (13.5oz/400ml) can , full fat. Don't skimp! This is what makes it extra Hawaiian .
- Whole Milk: 1 cup (240ml) . Any milk will work, but whole gives the best Mochi Dessert Ideas .
- Unsalted Butter: 1 cup (2 sticks/226g) , melted and cooled slightly. Real butter only!
- Vanilla Extract: 1 teaspoon (5ml) . Adds a bit of warmth and depth.
- Toasted Sesame Seeds: Optional, for garnish. I love the nutty crunch.
Seasoning Notes: Spicing Things Up!
Less is more when it comes to seasoning Homemade Butter Mochi .
The essential combo is really just vanilla and salt. The vanilla extract creates balance with the coconut. Trust me, you are on the right track to an awesome Easy Mochi Recipe .
Quick sub? A dash of almond extract instead of vanilla.
Equipment Needed: Keep It Simple, Stupid
You don't need to raid a restaurant supply store. This is Chewy Mochi Recipe cooking, not Michelin star stuff.
- 9x13 inch baking pan . This is the one must have. Don't try to halve it on a smaller pan.
- Mixing bowls. For mixing, duh!
- Whisk. Gets the job done, quickly.
- Measuring cups and spoons. Accuracy is key!
- Parchment paper (optional). Makes cleanup a breeze.
- Optional: Your trusty spatula.
How to Make the Best Chewy Butter Mochi
Honestly, if you're looking for a Mochi Recipe that’s gonna knock your socks off, this Butter Mochi is IT. We're talkin' Hawaiian vibes, a seriously chewy texture, and that perfect buttery sweetness.
I messed around with tons of recipes, tweaked it a bit and now want to share it with you. Let's get baking, yeah?
Prep Like a Pro: Mise en Place Mania
First things first: mise en place, darling! Get all 2 cups (250g) Mochiko Glutinous Rice Flour , 1 ½ cups (300g) granulated sugar, 1 teaspoon (5g) baking powder, and ½ teaspoon (3g) salt into one bowl.
In another, whisk 2 large (100g) beaten eggs, 1 (13.5oz/400ml) can of full fat coconut milk, 1 cup (240ml) whole milk, 1 cup (2 sticks/226g) melted butter and 1 teaspoon (5ml) vanilla extract.
Time saving tip? Measure everything out before you even turn on the oven. It makes the whole process smoother. This Easy Mochi Recipe will become so easy! Safety reminder: That melted butter is HOT, cool it slightly before adding to eggs to avoid cooking them.
Let's Get Baking: step-by-step Mochi Cake Magic
- Preheat your oven to 350° F ( 175° C) . Grease and flour a 9x13 inch baking pan. Parchment paper works too.
- Whisk the dry ingredients together. Make sure the baking powder is evenly distributed!
- Whisk the wet ingredients together.
- Slowly pour the wet into the dry, whisking until just combined. A few lumps are okay. This is a Chewy Mochi Recipe , so we are not overmixing.
- Pour into the pan and sprinkle with sesame seeds (optional).
- Bake for 50- 60 minutes , until a toothpick comes out clean. Look for a golden brown top.
- Cool completely before cutting. This is crucial!
Pro Tips for Homemade Butter Mochi Perfection
The secret to How to Make the Best mochi? Don’t overmix! I learned this the hard way. Overmixing makes it tough.
Also, make sure that butter is cooled slightly. Another tip: full fat coconut milk makes all the difference. You can sub for milk but it will be different.
Common mistake? Not letting it cool. It's tempting, but patience is key. Want to make-ahead? You can bake it a day ahead, cover tightly, and cut when ready to serve.
I hope this guide helps you on your Glutinous Rice Flour Dessert journey. It's a delicious dive into the world of Hawaiian Dessert Recipes and Mochi Dessert Ideas , perfect for adding a bit of aloha to your day.
Recipe Notes for How to Make the Best Butter Mochi
So, you wanna nail this Mochi Recipe , yeah? Sweet as! Listen up, these notes are gold. Honestly , this isn't just about following instructions; it's about vibin' with the Homemade Butter Mochi .
Let’s dive in!
Serving Suggestions: Aloha On a Plate
This Mochi Cake is a showstopper. Think about plating this Hawaiian Dessert Recipe like you're on holiday. Cut into squares and arrange artfully. Drizzle with melted white chocolate fancy, eh?
Serving this Chewy Mochi Recipe with a scoop of vanilla ice cream? Absolute genius. A strong coffee cuts through the richness. Or maybe some fresh pineapple to keep it tropical. Perfect.
Storage Tips: Make it Last (If You Can!)
Right, leftover Coconut Mochi ? Rare, but it happens. Store it in an airtight container in the fridge for up to 3 days.
Wanna freeze it? No worries! Cut into squares, wrap individually, and freeze for up to 2 months. Thaw at room temperature.
Reheating is easy. Pop it in the microwave for a few seconds. Just until it's soft. Or, if you're fancy, a low oven works too. Don't overheat. Trust me on this one.
Variations: Mix it Up!
Feeling adventurous? Add ¼ cup of cocoa powder to the dry ingredients for Chocolate Butter Mochi . Or, get crazy with ube extract for a vibrant twist.
For a coconutty upgrade, sprinkle toasted coconut flakes on top before baking. Dietary adaptations? Coconut milk can be swapped for regular milk but it will be different from the original.
Keep in mind this will change the flavor slightly. You know?
Nutrition Basics: A Little Bit of Sweetness
Let’s be real, this Glutinous Rice Flour Dessert is a treat. It is an Easy Mochi Recipe , and while delicious and fun, it is moderate in calories, fats and sugar.
Everything is ok in moderation!
It's not exactly health food, yeah ? But hey, life's too short to skip dessert. This Mochi Dessert Ideas can add a great memory to any day.
And that's it. You are now officially a Butter Mochi boss! Get baking, and enjoy the Aloha vibes. You've got this.
Frequently Asked Questions
What exactly is butter mochi, and why should I care?
Butter mochi is a delightful Hawaiian treat with Japanese roots, kind of like a culinary holiday romance. It's a baked dessert that combines the chewy texture of Japanese mochi with the rich, buttery flavor of butter cake.
If you're looking for something a bit different from your usual Victoria Sponge, this is it trust me, it's worth trying!
Help! My butter mochi isn't chewy enough. What did I do wrong?
Ah, the dreaded non-chewy mochi! The key is in the mochiko flour (glutinous rice flour) and avoiding overmixing. Make sure you're using glutinous rice flour (not regular rice flour) and only mix the wet and dry ingredients until just combined. Overmixing develops gluten, which can lead to a tougher, less chewy texture.
Think "stir until just married," not "divorce proceedings" with the mixing.
Can I make this ahead of time, and how should I store it?
Absolutely! Butter mochi is fantastic for making ahead of time, like preparing for a royal visit. Once cooled, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
It's often even better the next day as the flavors meld and the texture becomes even more delightfully chewy!
I'm feeling adventurous! What are some fun variations I can try?
Fancy getting your bake on? Brilliant! You can add cocoa powder for a chocolatey twist, ube extract for a vibrant purple hue and unique flavor, or sprinkle with toasted coconut flakes for extra texture and flavor. You could also consider adding chopped macadamia nuts or dried fruit.
Consider your butter mochi a blank canvas ready for your artistic flair.
How to make the best butter mochi that's also a little healthier? Is that even possible?
While butter mochi is definitely a treat, you can make some tweaks! Try reducing the sugar slightly (start with ¼ cup) or using a natural sweetener like honey (though this will affect the flavor). You could also add some fruit purees like bananas for sweetness, moisture, and added nutrition.
However, remember that this is primarily a dessert so moderation is key.
Can I make this recipe vegan or dairy-free?
While it takes a bit of tweaking, a vegan or dairy-free butter mochi is achievable! You'll need to substitute the butter with a vegan butter alternative, the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), and ensure your vanilla extract is vegan friendly.
It might take a few attempts to get the texture just right, but it's definitely doable, cheers!
Chewy Butter Mochi Hawaiian Dessert
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 280 |
|---|---|
| Fat | 16g |
| Fiber | 1g |
