Butter Mochi

By Genevieve Ko

Published June 30, 2021

Butter Mochi
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
2 hours, plus cooling
Rating
4(2,513)
Comments
Read comments

Tender and chewy, this big-batch dessert — as comforting as cake and as fun as bar cookies — is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it’s baked, making it a delicious dessert to eat without adornment. But, if you’d like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below. (Watch the video of Genevieve Ko making butter mochi here.)

Featured in: The Best Party Dessert Comes From Hawaii

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Ingredients

Yield:1 (9-by-13-inch) cake

    For the Mochi

    • 6tablespoons/84 grams unsalted butter, melted and cooled, plus more for greasing the pan
    • 3cups/453 grams mochiko (sweet rice flour), like Blue Star brand
    • 2teaspoons baking powder
    • ½teaspoon fine sea salt
    • 4large eggs
    • 2cups/416 grams granulated sugar
    • 2(13.5-ounce) cans unsweetened coconut milk (scant 3½ cups)
    • 1tablespoon pure vanilla extract

    For the Passion Fruit Glaze (optional)

    • 1½packed cups/219 grams confectioners’ sugar
    • 2 to 4tablespoons passion fruit pulp or purée (see Tip)
    • Pink or red food coloring (optional)
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.

  2. Step 2

    Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.

  3. Step 3

    Bake until golden brown and crackly, 1 hour 15 minutes to 1½ hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.

  4. Step 4

    The mochi is delicious plain, but you can add a glaze if you’d like: Mix the confectioners’ sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you’d like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you’d like, and let stand until set.

  5. Step 5

    Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

Tip
  • You can buy pure passion fruit purée from specialty markets and some grocery stores in the frozen fruit section. If you can’t find the fruit or purée, you can substitute passion fruit juice or nectar, but it will be much sweeter. To prepare passion fruit pulp from fresh fruit, halve 2 fruits and scrape the pulp into a small microwave-safe bowl or saucepan. Warm by microwaving for 15 seconds or heating on low until loose and runny. Press through a sieve to extract the pulp from the seeds.

Ratings

4 out of 5
2,513 user ratings
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Comments

jill

Halved recipe, but with only 3/4 c sugar, added a tsp of coconut extract and un-toasted unsweetened shredded coconut on top and it is AMAZING!! Took 1 hr in an 8x8” metal pan. Covered it loosely with foil halfway thru to keep from getting too brown.

Zalo

You can find seedless passion fruit pieces in the frozen section of Whole Foods Market.

suzyk

I wonder whether there could be another fruit for the glaze?

Katie

Since Genevieve is like me, and loves the crunchy edge, would anyone know if an all-edge brownie pan would work to make this? (if you don’t know what an all-edge brownie pan is, they are a genius invention that sort of looks like the letter M. The top line that goes down 3/4 of the way to the other side of the pan and the two bottom lines going 3/4 of the way up, create the moat through which the batter flows, creating an edge for every piece. If you don’t understand this description, which was incredibly hard to figure out how to say (!) just Google it!)

Deborah

Halve recipe, 3/4 cup sugar, whisk everything v well. Bake 350 for 1 hour. Perfect.

MQ

I made this in place of “niangao” for my Taiwanese inlaws for New Year and they loved it. I cut the sugar down to 1c and served the glaze separately as a dip. It’s was still pretty sweet - has anyone tried it with less than a cup? I’d like to try adding pandan extract next time.

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