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See 5 recipes Download free cookbookCrunchy Butter Mochi with Sweet Rice Flour
Categories: Desserts
Butter Mochi
Golden, chewy mochi with a crispy exterior and buttery richness. A delightful Hawaiian-Japanese treat that's surprisingly simple to make at home.
Prep Time:10 minCook Time:40 minTotal Time:50 minServings:16Difficulty:Easy
Crunchy butter mochi is one of those magical treats that shouldn't work as well as it does. The combination of sweet rice flour, rich butter, and coconut milk creates something wonderfully chewy and dense, but what really makes it special is the contrast between the caramelized, crispy edges and the incredibly soft center. This is the kind of dessert that keeps people coming back for more—it's addictive in the best possible way.
Originating from Hawaii with Japanese influences, this humble confection has become a beloved staple at potlucks and gatherings across the Pacific. The beauty of making it at home is that you get that perfect golden crust that's hard to replicate with store-bought versions, and your kitchen fills with an amazing buttery aroma while it bakes. It's wonderfully simple—no fancy techniques required—just a few quality ingredients and a little patience.
Nutrition (per serving)
Calories:185 kcal
Protein:2 g
Carbs:24 g
Fat:9 g
Directions
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1
Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper.
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2
In a medium bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
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3
In another bowl, combine the coconut milk, melted butter, and vanilla extract, stirring until well mixed.
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4
Pour the wet ingredients into the dry ingredients and stir until you have a thick, smooth batter—it should be thicker than cake batter but still pourable.
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5
Pour the batter into your prepared pan and smooth the top with a spatula or the back of a spoon.
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6
Bake for 35-40 minutes, until the edges are golden brown and crispy but the center still jiggles slightly when gently shaken.
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7
Remove from the oven and let it cool completely in the pan for at least 30 minutes—this is important for getting that signature crispy exterior.
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8
Once cooled, cut into 16 squares and serve. Store in an airtight container at room temperature for up to 3 days.
Ingredients
- Sweet rice flour:2 cups
- Granulated sugar:1.5 cups
- Unsweetened coconut milk:1 can (13.5 oz)
- Butter:6 tbsp
- Baking powder:1 tsp
- Vanilla extract:1 tsp
- Salt:¼ tsp
Tips & Notes
- Don't overbake! The center should still have a little give when it comes out—it will firm up as it cools and create that perfect chewy texture.
- Sweet rice flour is different from regular rice flour, so don't substitute it. You can find it at most Asian markets or online.
- For extra crispy edges, you can bake it a few minutes longer, but watch carefully to avoid burning the bottom.
- Serve these at room temperature or slightly warm—they're delicious either way, but the texture really shines when they're not cold.
