New Recipe: Best Butter Mochi Recipe – How To Make Butter Mochi

butter mochi  delishcom

Lucy Schaeffer

A sweet, chewy but tender treat from Hawaii, butter mochi is one of my favorite things to bake. The batter is simple, the process is straightforward, and the results are delightful. It features using Japanese glutinous rice flour called mochiko, with roots stemming from a  Goan dessert called Bebinca. This special dessert was so well-liked that it traveled from one former Portuguese colony to the next, landing its way in Hawaii and the Pacific, where a large influx of Portuguese immigrants arrived in the late 19th century.

This recipe offers two options for topping: with shredded coconut, or with some granulated sugar and fire for a brûléed top that is crunchy and nicely bittersweet. A mini muffin tin maximizes your yield of golden edges, but if you only have a square cake pan (or even a round one), you can bake this all the same—just make sure to increase the baking time accordingly until you see nice golden edges all around.

What to do with the rest of your mochiko? Make some tang yuan! If you’ve made this recipe, drop us a line down below and let us know how you liked it.

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Yields:

2


dozen

Prep Time:

0

hours

10

mins

Total Time:

0

hours

50

mins

1/3
c.

granulated sugar, plus more for topping

1/4
c.

packed brown sugar

3
tbsp.

butter, mostly melted

1
tsp.

pure vanilla extract

1/2
c.

shredded coconut, for topping

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  1. Preheat oven to 375°. Grease a 24-cup mini cupcake tin with cooking spray.
  2. In a large bowl, whisk together mochiko, granulated sugar, brown sugar, baking powder, and salt. In a medium bowl, whisk together butter and egg until smooth, then whisk in coconut milk, evaporated milk, and vanilla.
  3. Pour milk mixture into the dries and whisk until completely smooth. Divide batter evenly among the 24 cupcake tins, about 1 tablespoon in each. For coconut butter mochi, top each cake with 1 teaspoon of coconut. 
  4. For crème brûlée butter mochi, leave plain. (For a mix, top half the cakes with coconut and leave half plain!)
  5. Bake until edges are golden and tops are puffy, 18 to 22 minutes.
  6. For crème brûlée butter mochi, sprinkle a thin layer of sugar on top of baked cakes and use a kitchen torch to caramelize sugar on top. Let cool until sugar hardens.
  7. For a cakier texture, serve butter mochi while warm; for a chewier consistency, let mochi cool completely before serving.

butter mochi  delishcom

Lucy Schaeffer

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