Hey Guys! During my recent trip to Hawaii I finally was able to try butter mochi, which is something I’ve seen made, could’ve made, but never got around to making. However, it was something on the back of my culinary and fatty mind while I anticipated trying some Hawaiian snacks. Butter mochi is a Japanese influenced recipe, like many Hawaiian recipes, it’s rich in culture and flavor. The texture of this butter mochi recipe is that of mochi, and a slice of vanilla cake, all at once. It’s rich, light, savory and sweet all at once.
I hope you enjoy this recipe. I had such a hard time finding glutenous rice flour in this city I’m in, simply because I’m used to buying a specific brand or actually breaking down the mochi rice myself. I have since made some variations of butter mochi while experimenting and will be sure to add those successful recipes in the near future. The recipe I revised a bit was from Tabi Eats on YouTube, so be sure to check them out!
Although I mean no disrespect to their recipe by changing it up, I added a touch of sea salt, less sugar and used evaporated milk instead of regular milk. Evaporated milk in baking contributes to a lighter product, and for a recipe such as butter mochi, I wanted the final product to be delicate while maintaining it’s chewy structure. You can however, use regular milk if that’s what you have on hand.
I was really pleased with the ratio of mochi flour and butter however. I had a lot of fun shooting the final product as well, although I have improved my photography skills since then as I’ve been dabbling into dark food photography for my much needed updated portfolio.
Hope you guys enjoy the recipe!
- 2 Cups Glutenous Rice Flour
- 3/4 Cups Sugar
- 1 1/2 Cups Coconut Milk
- 1/2 Cup Evaporated Milk
- 2 Eggs
- 1/3 Cup Butter
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1 tsp Vanilla Extract
- Combine sugar, milk, coconut milk, melted butter, eggs and vanilla into a mixing bowl.
- Add in dry ingredients and fold in until a smooth and slightly sticky batter is formed.
- Bake in a parchment lined loaf pan or 10x13 casserole dish at about 350F/180C for about 35-40 minutes.