yuzu butter mochi

Light and chewy butter mochi blended with the refreshing citrus flavor of yuzu marmalade. A delicious and not-too-sweet treat!

Butter mochi is easily one of my favorite treats. Chewy and perfectly smooth with just a touch of sweetness, it’s simply magical. Plus, it’s simple and quick to put together, making it perfect for beginner bakers and parties. In this adapted recipe from the kitchn, I added in yuzu marmalade, making for a refreshing citrus flavor that blends perfectly with the coconutty-vanilla goodness of butter mochi.

What is yuzu?

Yuzu is a citrus fruit with its origins in East Asia. It has a sour and tangy taste that is typically called a mix between lemon and mandarin orange. In this recipe I use yuzu marmalade, a blend of yuzu and honey. You can find it at a nearby Asian grocery store or on Amazon.

What is butter mochi?

Butter mochi is a Hawaiian dessert that is like a hybrid of a mochi and cake. Since it uses sweet rice flour, it’s also gluten-free! It’s the perfect crowd-pleaser that is super easy to make too. The hardest part is just waiting for it to cool…

tips for success

  • Just keep whisking! – After adding the melted butter and coconut milk, make sure to keep whisking until the batter is completely smooth. Butter mochi is gluten-free and supposed to be dense anyways, so no need to be afraid of over-mixing.
  • Let the mochi cool! – You could dig in while the butter mochi is still warm, but if you let it cool for a few hours, you’ll end up with perfectly clean slices. Choose either way; I’m not judging!

Hooked on butter mochi? Then you should check out my two other variations: ube or matcha! Trust me, you can’t go wrong with either one.

yuzu butter mochi

Light and chewy butter mochi blended with the refreshing citrus flavor of yuzu marmalade. A delicious and not-too-sweet treat! | adapted from the kitchn
5 from 1 vote
Course Dessert, Snack
Servings 16 pieces


  • 1 1/2 cups (225 grams) sweet rice flour (Mochiko)
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup whole milk room temperature
  • 2 large eggs room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (57 grams) unsalted butter melted and cooled
  • 1 cup (190 grams) coconut milk room temperature
  • 1/4 cup yuzu marmalade


  • Preheat the oven to 350°F. Line an 8 by 8 baking pan with parchment paper. Set aside.
  • In a medium-sized bowl, whisk the rice flour, sugar, 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. Whisk in the yuzu marmalade.
  • Pour into the prepared baking pan, and gently tap on the counter a couple of times (to get rid of air bubbles).
  • Bake for 50 minutes, until the butter mochi is set and golden brown. Let cool completely, and cut into squares of your desired size.
Keyword butter mochi, mochi, yuzu

5 thoughts on “yuzu butter mochi”

    1. Hi there! Sweet rice flour is also known as glutinous rice flour since it is made out of glutinous rice. The chewiness in the butter mochi comes from the sweet rice flour, and you should be able to find it at any Asian grocery store. There aren’t any great substitutes, but I believe you could try tapioca flour.

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