Butter mochi is a delightful Hawaiian dessert that combines the chewy texture of mochi with the rich flavors of butter and coconut. This treat is perfect for any occasion, offering a unique and satisfying bite that is both sweet and slightly savory. It's easy to make and sure to impress your friends and family.
When preparing this recipe, you might need to visit a specialty store or the international aisle of your supermarket for mochiko, which is sweet rice flour. This ingredient is essential for achieving the chewy texture characteristic of mochi. Additionally, coconut milk is crucial for adding a rich, creamy flavor. Ensure you get the unsweetened variety for the best results.
Ingredients For 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.
Technique Tip for Perfect 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.
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Alternative Ingredients
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.
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How to Store or Freeze Your Mochi
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.
How to Reheat Leftovers
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.
Essential Tools for Making Mochi
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.
How to Save Time on This Recipe
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.
Butter Mochi Recipe
Ingredients
Main Ingredients
- 2 cups Mochiko (sweet rice flour)
- 1 cup Sugar
- 1 teaspoon Baking powder
- 2 cups Coconut milk
- 1 cup Milk
- ½ cup Butter, melted
- 2 teaspoon Vanilla extract
- 3 large Eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine mochiko, sugar, and baking powder.
- In another bowl, whisk together coconut milk, milk, melted butter, vanilla extract, and eggs.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour the batter into a greased 9x13 inch baking dish.
- Bake for 1 hour or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool completely before cutting into squares.
Nutritional Value
Keywords
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