The best butter mochi recipe
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
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.
