So I don’t know if ya’ll have ever tried Butter Mochi but it is absolutely delish! Both tender and chewy with rich butter and vanilla flavors, you will be hooked with your first nibble! Butter Mochi hails from Hawaii and is kind of like their version of a brownie. It is made with glutinous rice flour and that is what gives it both its soft pillowy marshmallowy center as well as its chewy crackly crunchy top crust. A true texture sensation!
I could not find Mochiko in my local grocery stores and got a couple boxes on Amazon. I have included a link below. Once you have the rice flour, these bars come together quickly and easily and will serve a crowd. I chose not to mix in any coconut as the Husband doesn’t care for it, but would wager coconut would be a great addition for any coconut lovers out there.
If you have never tried this treat, my descriptions are probably not doing it justice. I’ll admit, it doesn’t really look very exciting, rather it looks pretty plain and simple. But don’t be fooled, it will deliver big time on taste and texture. You’ve got to trust me, it is not really like any dessert bar you’ve experienced. We are big Butter Mochi fans around here and wager you will be too!
P.S. Just a reminder – in just 4 days my St. Patrick’s Day recipe blog-a-thon gets going. See one delicious recipe a day all the way up to the big day – March 17th! And if you just can’t wait and want get a jump start on those Irish-y recipes, take a look at my St. Patrick’s Day recipes from previous years. Just click on Runcible Eats/Recipes on the top navigation bar and scroll down to the very bottom. You’ll find ’em under the heading “St. Patrick’s Day”. And believe me, there’s a ton of them!
recipe from: Pastry Love by Joanne Chang
- 4 1/2 cups (1 pound/455 grams) mochiko (glutinous rice flour or sweet rice flour)
- One 13.5 -14 ounce (375 to 390 gram) can full-fat coconut milk
- 1 1/2 cups (360 grams) whole milk, at room temperature
- 1 2/3 cup (335 grams) sugar
- 1/2 cup (1 stick/115 grams) unsalted butter, melted
- 3 large eggs (about 150 grams) at room temperature
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 3/4 cup (90 grams) sweetened shredded coconut *optional*
Preheat the oven to 350°F and place a rack in the center of the oven. Generously butter a 9X13 inch baking pan. Set aside.
In a large bowl, or in the bowl of a stand mixer, combine the mochiko, coconut milk, milk, sugar, melted butter, eggs, baking powder, salt and vanilla bean paste. Whisk together until smooth. Add the shredded coconut if you are using it and whisk it in. Let the batter sit for about 15 minutes at room temperature for the rice flour to full absorb the liquid.
Pour into the prepared pan and bake for 1 hour 10 minutes to 1 hour 20 minutes, rotating the pan midway through the baking time, until the top of the cake is golden brown and the mochi feels firm when you press it in the middle. Remove from the oven and let cool in the pan on a wire rack.
Cut the mochi into small pieces about 2X2 inches square, and use a small spatula to remove them from the pan. Place each piece in a small muffin paper or on a piece of parchment or waxed paper.
Butter mochi can be stored in an airtight container at room temperature for up to 4 days. You can also freeze them; put them in a 325° F oven for about 20 minutes to revive and get a little chewy and caramelized on top.
Links for helpful Kitchen Tools & Ingredients for Butter Mochi:
Pastry Love by Joanne Chang – LOVE this cookbook!