butter mochi recipe
The Best butter mochi recipe
My family loves it because it’s versatile. We serve it at holidays—Christmas, New Year’s, even just regular Sunday dinners—because it’s elegant enough for a special occasion but also so easy to eat that no one feels left out. My kids, especially my little one who’s been picky, will eat it straight from the bowl or with a little matcha or green tea on the side. It’s not just dessert; it’s a little something that feels indulgent but not too much work. And honestly, the health benefits are pretty neat too. It’s got natural sugars from the rice, which gives you a quick energy boost, and the butter adds a bit of healthy fats that keep you feeling full. Plus, it’s gluten-free if you’re using the right kind of rice, which is great if someone in the family has sensitivities. It’s that kind of recipe that makes you feel good about serving something sweet without feeling guilty afterward.
Classic Butter Mochi Recipe
A soft, chewy Japanese dessert made with glutinous rice flour, sweetened condensed milk, and a hint of butter for a rich, buttery flavor. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups glutinous rice flour (mochiko)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
👨🍳Directions
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1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
2
In a large bowl, mix glutinous rice flour, all-purpose flour, sugar, baking powder, and salt. Add softened butter and mix until combined. -
3
Gradually add water while mixing until a soft dough forms. Cover and let rest for 30 minutes. -
4
Preheat a rolling pin and roll the dough into a 1/4-inch thick rectangle. Cut into 8 squares. -
5
Place each square on the baking sheet. Bake for 15-18 minutes until golden brown. -
6
While mochi cools, mix softened butter, powdered sugar, and vanilla extract into a smooth glaze. -
7
Dip each mochi square into the glaze and place back on the baking sheet to set.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Parchment paper
- Rolling pin
- Oven
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Tips
- Ensure glutinous rice flour is completely dry before using to avoid clumping.
- For extra chewiness, let the dough rest longer if needed.
- Use a mix of butter and a little coconut oil for a richer glaze option.
Variations
- Add a pinch of matcha powder to the dough for a green tea flavor.
- Fill mochi with red bean paste for a traditional twist.
Watch Video Of How Classic Butter Mochi Recipe Works
❓ Frequently Asked Questions About Butter Mochi
What is the difference between regular mochi and butter mochi?
Butter mochi is made with a softer, more pliable dough compared to regular mochi, which is typically harder and chewier. The key difference lies in the ingredients: butter mochi usually contains a higher proportion of sweetened glutinous rice flour (mochiko) mixed with butter or oil, which gives it a smoother, creamier texture. Regular mochi often relies on more traditional ingredients like red bean paste (anko) and sometimes is less buttery.
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Why does my butter mochi turn out sticky or too hard?
If your butter mochi is sticky, it might be due to overworking the dough, using too much liquid (like water or milk), or not kneading it long enough. For a harder texture, the dough may not have been kneaded enough or the butter/oil wasn’t properly distributed. To fix this, ensure you’re kneading until smooth and elastic (about 5–10 minutes), using just enough liquid to form a soft, stretchy dough. Avoid adding too much butter initially—start with a small amount and adjust as needed.
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Can I substitute butter with another fat for butter mochi?
Yes, you can substitute butter with other fats like melted coconut oil, lard, or even vegetable shortening for a similar texture. Coconut oil works well but may give a slightly different flavor. Lard adds richness similar to butter, while shortening can make the mochi extra tender. Just ensure the fat is fully melted and evenly mixed into the dough. Avoid using plain vegetable oil, as it won’t provide the same creamy, buttery mouthfeel.
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How do I make butter mochi soft and pliable for rolling?
For soft, pliable butter mochi, the key is proper kneading and humidity control. After kneading the dough to a smooth, elastic consistency, let it rest (covered) for 30 minutes to 1 hour to relax the gluten. If the dough feels too dry, lightly mist it with water or add a tiny bit more liquid (1–2 tbsp) while kneading. For extra softness, you can also chill the dough for 15–20 minutes before rolling—this helps prevent sticking. Wrap it tightly in plastic and refrigerate if needed.
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Why does my butter mochi crack when I roll it?
Cracking in butter mochi usually happens due to overhandling, dry dough, or uneven kneading. If the dough is too dry, it won’t stretch smoothly, causing cracks. To prevent this, ensure the dough is moist but not sticky—it should hold its shape when pinched but still be pliable. If it’s too dry, lightly dampen your hands and rolling surface, then knead in a little more liquid (1 tsp at a time). For large sheets, roll gently in thin layers to avoid stressing the dough.
