If I ever need to quickly whip up a dessert for a gathering, I always go to butter mochi. It takes under 10 minutes to assemble, and then you just have to bake it for 50 minutes and let it cool. Crazy easy, right? Plus, it’s always a crowd-pleaser.
Creamy and chewy with a toasted coconut crust, butter mochi is highly addictive and seems to quickly disappear when served. And did I mention that it’s also gluten-free?
Butter mochi can seem a bit odd to those who haven’t seen it before. However, once they try it, they keep reaching back for more due to its mysterious addictiveness.
Butter mochi is a Hawaiian treat that is like a hybrid between mochi and cake. I add matcha to this recipe to give green color and also because I just couldn’t resist.
tips for success
- Use high-quality matcha powder – High-quality matcha powder results in a stronger matcha flavor and a more attractive deep green color. You can tell the quality of your matcha powder by its color. If it’s a dull green, then it’s of lower quality. On the other hand, if it’s a vibrant/darker green, then it’s of higher quality.
- Whisk, whisk, whisk! – Sweet rice flour (Mochiko) is gluten-free, and butter mochi is supposed to be dense. Therefore, don’t be afraid of over-mixing, and whisk until completely smooth.
Love butter mochi? Try my ube butter mochi! It’s my most popular recipe, and the ube gives it the most beautiful purple color.
matcha butter mochi
makes one 8 by 8 pan | adapted from the kitchn’s butter mochi
ingredients:
- 1 1/2 cups (225 grams) sweet rice flour (Mochiko)
- 3/4 cup (150 grams) granulated sugar
- 1 tablespoon matcha powder, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup whole milk, room temperature
- 2 large eggs, room temperature
- 3/4 teaspoon vanilla extract
- 1/4 cup (57 grams) unsalted butter, melted and cooled
- 1 cup coconut milk, room temperature
- 1/4 cup + 2 tablespoons unsweetened shredded coconut
instructions:
- Preheat the oven to 350°F. Line an 8 by 8 baking pan with parchment paper, and grease the pan. Set aside.
- In a medium-sized bowl, whisk the rice flour, sugar, matcha, baking powder, and kosher salt together until well-combined. Set aside.
- In a large bowl, whisk the whole milk, eggs, and vanilla extract together until smooth. Add the dry ingredients from step 2, and whisk until smooth. Add the melted butter and coconut milk, and whisk well.
- Pour into the prepared baking pan, and gently tap on the counter a couple of times (to get rid of air bubbles). Generously sprinkle the shredded coconut on top.
- Bake for 50 minutes, until the butter mochi is set and the coconut is golden brown. Let cool completely, and cut into squares of your desired size.