Butter Mochi Recipe

Mochiko: Sweet rice flour that gives the mochi its distinctive chewy texture.

Sugar: Adds sweetness to balance the rich flavors of butter and coconut.

Baking powder: Helps the mochi rise slightly, giving it a light, airy texture.

Coconut milk: Provides a creamy, rich flavor that complements the butter.

Milk: Adds moisture and helps blend the ingredients smoothly.

Butter: Melted butter adds richness and a slight savory note.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Eggs: Binds the ingredients together and adds structure to the mochi.

When mixing the wet ingredients into the dry ingredients, ensure that you do so gradually to avoid lumps. Using a whisk can help achieve a smoother batter. Additionally, make sure the butter is fully melted and slightly cooled before adding it to the mixture to prevent curdling the eggs.

• mochiko (sweet rice flour) - Substitute with glutinous rice flour: Both are made from sticky rice and have similar properties, making them interchangeable in texture and flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor profile.

• baking powder - Substitute with baking soda and cream of tartar: Combine ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar to mimic the leavening effect of baking powder.

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture but with a different flavor profile, suitable for those avoiding coconut.

• milk - Substitute with soy milk: Soy milk offers a similar consistency and is a good alternative for those who are lactose intolerant.

• butter, melted - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a slight coconut flavor that complements the dish.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor that can enhance the overall taste of the mochi.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This mixture acts as a binder and adds a slight nutty flavor.

• Allow the butter mochi to cool completely before storing. This ensures that the texture remains intact and prevents condensation from forming, which can make the dessert soggy.

• For short-term storage, place the butter mochi in an airtight container. Store at room temperature for up to 2 days. If you live in a particularly humid climate, consider refrigerating to maintain freshness.

• If refrigerating, wrap each piece of butter mochi individually in plastic wrap to prevent them from drying out. Place the wrapped pieces in an airtight container or a resealable plastic bag. They can be stored in the refrigerator for up to 1 week.

• For freezing, wrap each piece of butter mochi tightly in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing. This helps to prevent freezer burn and maintain the dessert's texture.

• Label the freezer bag with the date to keep track of storage time. Butter mochi can be frozen for up to 2 months.

• When ready to enjoy, thaw the butter mochi at room temperature for a few hours or overnight in the refrigerator. For a slightly warm treat, microwave individual pieces for about 10-15 seconds.

• Avoid refreezing butter mochi once it has been thawed, as this can negatively affect the texture and flavor.

• For a quick and easy method, use the microwave. Place a piece of butter mochi on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for about 20-30 seconds. This will keep it moist and chewy.

• If you prefer a slightly crispier texture, the oven is your best bet. Preheat your oven to 300°F (150°C). Place the butter mochi pieces on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, or until warmed through.

• For a delightful twist, try using a toaster oven. Set it to 300°F (150°C) and place the butter mochi pieces directly on the rack or on a small baking tray. Toast for 5-10 minutes, keeping an eye on them to avoid over-browning.

• If you have an air fryer, this can also be a fantastic option. Preheat the air fryer to 300°F (150°C). Place the butter mochi pieces in the basket, making sure they are not touching. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly.

• For those who enjoy a slightly caramelized edge, try reheating on a stovetop. Use a non-stick skillet over medium-low heat. Place the butter mochi pieces in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, until warmed through and slightly crispy on the edges.

• Oven: Used to bake the butter mochi at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Used to combine the mochiko, sugar, and baking powder.

• Another bowl: Used to whisk together the coconut milk, milk, melted butter, vanilla extract, and eggs.

• Whisk: Used to mix the wet ingredients until they are well combined.

• Spatula: Used to gradually mix the wet ingredients into the dry ingredients, ensuring a smooth batter.

• 9x13 inch baking dish: Used to pour the batter into for baking.

• Cooking spray or butter: Used to grease the baking dish to prevent the mochi from sticking.

• Toothpick: Used to check if the mochi is done by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Used to let the butter mochi cool completely before cutting into squares.

• Knife: Used to cut the cooled butter mochi into squares for serving.

Pre-measure ingredients: Measure out all ingredients beforehand to streamline the mixing process.

Use a stand mixer: A stand mixer can save time and effort when combining wet and dry ingredients.

Melt butter in microwave: Quickly melt the butter in the microwave instead of using the stove.

Line baking dish: Use parchment paper to line the baking dish for easier cleanup.

Cool on wire rack: Place the baking dish on a wire rack to speed up the cooling process.