Butter Mochi
Butter mochi is a party staple in Hawaii. Made with mochiko (Japanese sweet rice flour) and coconut milk, the dessert is beloved for its sweet, buttery taste and chewy, pleasingly dense texture. A little goes a long way, so avoid cutting the pieces too big. (You can scale down the recipe, but the measurements for the mochiko and coconut milk are really convenient for a 9-by-13-inch baking pan.) If you’d like to add another layer of coconut, sprinkling the top of the batter with shredded coconut before baking is a lovely touch (but by no means necessary).
Equipment
- 1 9x13 inch Baking Pan
- 2 Large Mixing Bowls
- 1 Whisk
- 1 Parchment Paper
- 1 Wire Rack
Ingredients
Main
- One 16-ounce box mochiko sweet rice flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2 cups whole milk
- 2 teaspoons pure vanilla extract
- 4 large eggs
- One 13.5-ounce can coconut milk
- 1 stick 8 tablespoons unsalted butter, melted and cooled slightly
Instructions
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line the bottom and sides of a 9-by-13-inch baking pan with parchment.
- Whisk together the mochiko, sugar, baking powder and salt in a large bowl.
- Whisk together the milk, vanilla, eggs and coconut milk until smooth in a separate large bowl. (If you have trouble incorporating the coconut milk solids, you can use an electric mixer on medium speed for this step, and the following ones, if you like.) Whisk the milk mixture into the dry ingredients just until combined. Whisk in the melted butter until the batter is smooth.
- Pour the batter into the prepared baking pan and tap the pan on the counter a few times to get rid of any air bubbles. Bake until the butter mochi is set and the top is golden brown, 1 hour to 1 hour 10 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
- Carefully lift the parchment paper out of the pan from both short ends and set the butter mochi on a cutting board. Cut into about twenty 2-by-3-inch rectangles and serve immediately or store in an airtight container for up to 3 days.
Notes
Ensuring your coconut milk is at room temperature or gently warmed can help incorporate the solids smoothly; a quick whisk or brief use of an immersion blender on the coconut milk alone before combining with other wet ingredients can prevent lumps. The cooling step is crucial for achieving the desired dense, chewy texture and for clean cuts—do not rush it. For perfectly clean slices, use a sharp, lightly oiled knife. To enhance the coconut flavor, consider lightly toasting shredded coconut and sprinkling it over the top of the batter before baking for an added layer of aroma and texture.