{"id":1228,"date":"2025-03-28T18:54:42","date_gmt":"2025-03-28T10:54:42","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/03\/28\/butter-mochi-recipe-5-ingredients\/"},"modified":"2025-03-28T18:54:42","modified_gmt":"2025-03-28T10:54:42","slug":"butter-mochi-recipe-5-ingredients","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/03\/28\/butter-mochi-recipe-5-ingredients\/","title":{"rendered":"Butter Mochi Recipe (5 Ingredients)"},"content":{"rendered":"

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Once you’ve had it, Hawaiian butter mochi is one of those treats you\u2019ll never forget. I tried it for the first time in Maui a few years ago, and I can still taste it now. Fresh from the oven, butter mochi is crispy and golden brown on the outside, but hiding within is a tender, moist, mochi-like cake with an almost magical bounce and chewiness.\u00a0\n<\/p>\n

The chewiness of butter mochi is what the Taiwanese describe as \u201cQQ,\u201d a toothsome mouthfeel that you experience when eating good-quality boba pearls or Haribo gummy bears. Once you bite in, that rich, chewy butteriness will make your tastebuds sing. My Cantonese-Vietnamese palate also loves that butter mochi is not too sweet or dry like Western-style blondies or other bars.\n<\/p>\n

If you tend to be impatient, I must warn you, like many other desserts made with glutinous rice flour, this butter mochi needs some time in the oven to fully bake through. Plus, mochi cures and develops more chewiness over time, so you should let the butter mochi cool completely before slicing into it for maximum chew.\n<\/p>\n

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Simply Recipes \/ Photo by Nico Schinco \/ Food Styling by Kaitlin Wayne<\/p>\n

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Make It Your Own <\/span> <\/h2>\n

In developing recipes for my first and third cookbooks, I made butter mochi constantly\u2014partly to perfect the dish and partly because I couldn\u2019t get enough of it. I\u2019ve made chocolate, ube, black sesame, and butterfly pea flower butter mochi, just to name a few of the flavors and variations I\u2019ve experimented with.\u00a0\n<\/p>\n

To start, I recommend that you try this simple butter mochi recipe as-is first\u2014after all, plain coconut butter mochi is heavenly on its own. Then, get creative by adding flavors to this base to make it your own! Here are a few suggestions to get you started:\n<\/p>\n

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  • Add in about 1 tablespoon of either ube or pandan extract (with color)<\/li>\n
  • Mix in about 1 tablespoon of matcha powder for a matcha version or 1\/4 cup of Dutch-process cocoa powder for a chocolate version<\/li>\n
  • Instead of shredded coconut, top the butter mochi with toasted sesame seeds, chocolate chips, grated citrus peel, or your favorite nuts or dried berries\u00a0<\/li>\n
  • Swirl jams or syrups like kaya, ube halaya, or passionfruit curd into the batter before baking<\/li>\n
  • Add a pop of salinity by sprinkling flaky salt over the top of the cooled butter mochi right before serving<\/li>\n<\/ul>\n
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    Simply Recipes \/ Photo by Nico Schinco \/ Food Styling by Kaitlin Wayne<\/p>\n

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