How I Make The Best Butter Mochi (Foolproof)
Kat Lieu’s perfect butter mochi
Dear friend,
If you’ve had Hawaiian mochi before, chances are, you’re a forever fan. They are pretty hard to resist. The outside is crispy and you think you’re about to bite into a dry blondie, but your teeth sink in, and it’s pillowy soft. It’s also chewy, because, hey it’s mochi, and fluffy. Then, the flavors hit you: buttery, coconutty goodness that keeps you coming back for more.
But if you’ve never had butter mochi before, fret not. Make a batch this week with my simple, nearly foolproof recipe. Even if you’ve never baked before, you’ll succeed here. You do, however, need to use a blender to whisk up a perfectly smooth and fluffy batter. Adding all the air to the eggs and ensuring the batter is smooth will guarantee a fluffy, tall, and impressive butter mochi that does not need any added baking powder.
So go ahead, give it a try! Whether you're a seasoned baker or a beginner, this butter mochi recipe is so simple, you’ll be whipping up batch after batch. The crispy edges, the chewy center, and that perfect coconut-butter flavor will have you hooked from the first bite. Trust me, one slice won’t be enough, so make sure to save some for later (if it lasts that long!). Don’t make the mistake I did: I shared these with my neighbors and didn’t save enough for my own family. The hubby wanted more the next day and none was left for him, LOL! (He’s very cute when he pouts, though!)
Anyhoo, try this wonderfully easy (might be the easiest one across the Internet!) for the best Hawaiian butter mochi, and after you try this plain version, experiment with other flavors and start making different versions, like black sesame, pandan, ube, ,matcha, chocolate, or red bean butter mochi!
xoxoxo,
Kat Lieu
Recipes You’ll Love To Try Next
If you love mochi, then try these magical 2-ingredient mochi cookies that can also be made into pancakes. Or you can try making some Mochi Stuffed Ube Crinkle Cookie.
Enjoy! :)
Sharon Hsu @sparklecakerie
How To Store
The main enemies of this mochi are air (which makes it hard and stale) and refrigeration (which makes it hard and alters its texture).
Short-Term Storage (Up to 2-3 Days at Room Temp)
Cool Completely: Let the mochi cool completely to room temperature on a wire rack after baking. Trapped heat will create steam and make the top sticky.
Airtight Container: Place the cooled, uncut mochi block or individual pieces in an airtight container.
Store at Room Temperature: Keep the container in a cool, dry place away from direct sunlight. The mochi's texture will be at its best for about 2-3 days this way.
Fridge/Freezer Storage
Not Recommended For Refrigeration or Freezing. The refrigerator is the worst place for this type of mochi. The cold temperature causes the starches to recrystallize, making the mochi hard, gritty, and unpleasantly chewy. Only refrigerate if your kitchen is extremely hot and humid, and be prepared to bring it to gently heat it before eating to improve the texture.
Crispy on the outside, chewy buttery fluffy and tender on the inside, these Hawaiian mochi are simply irresistible and perfect!
The Best Butter Mochi Recipe (without baking powder or melted butter)
Ingredients
Instructions
Notes
Variations:
-You can try mixing a little ube or pandan extract to the batter to give it an ube or pandan spin (flavor upgrade).
-To make a chocolate version, a few tablespoons of cocoa powder can be added to the mixture, when adding the glutinous flour.
-For more flavor, Japanese whisky or bourbon can be added to the batter.
On mixing with a stand mixer:
-If using a stand mixer, please melt the butter. You would want to mix all the wet ingredients first before incorporating the dry. So mix the eggs, with the miso, softened or better yet melted butter, sugar, and all the milks first, then mix in the glutinous flour and other dry ingredients.
