If you're looking for a tasty treat that's easy to make, look no further than butter mochi. This traditional Hawaiian dessert is made with a few simple ingredients and can be whipped up in no time. In this article, we'll go over everything you need to know to make a delicious batch of butter mochi, including the ingredients, marinade, kitchen tools, how to make the batter, and how to cook the mochi. We'll even answer some frequently asked questions to make sure you get the perfect butter mochi every time.
Ingredients Needed to Make Butter Mochi Recipe
The ingredients for butter mochi are simple and easy to find. You'll need:
- 1 box (16 oz) mochiko (sweet rice flour)
- 2 cups sugar
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, melted
- 5 eggs
- 1 can (13.5 oz) coconut milk
- 1 teaspoon vanilla extract
For the Marinade
For the marinade, you'll need:
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup coconut milk
Kitchen Tools Needed for Butter Mochi Recipe
To make butter mochi, you'll need a few basic kitchen tools:
- A large mixing bowl
- A whisk
- A 9x13 inch baking dish
- Parchment paper
How to Make Butter Mochi Recipe
Now that you have your ingredients and kitchen tools ready, it's time to make the butter mochi batter:
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the mochiko, sugar, and baking powder.
- Add the melted butter, eggs, coconut milk, and vanilla extract to the bowl and whisk until the batter is smooth.
- Pour the batter into a 9x13 inch baking dish lined with parchment paper.
- Let the batter rest for 10-15 minutes to allow the mochiko to fully absorb the liquid.
- While the batter is resting, make the marinade by combining the sugar, water, and coconut milk in a small saucepan. Cook over medium heat until the sugar is dissolved, then set aside to cool.
- Once the batter has rested, pour the marinade over the top of the batter, making sure it's evenly distributed.
- Bake the butter mochi for 1 hour, or until the edges are golden brown and the center is set.
- Let the butter mochi cool completely before slicing and serving.
How to Cook Butter Mochi Recipe
Once you've made the butter mochi batter, it's time to cook it. Here's what you need to do:
- Preheat your oven to 350°F.
- Pour the batter into a 9x13 inch baking dish lined with parchment paper.
- Let the batter rest for 10-15 minutes to allow the mochiko to fully absorb the liquid.
- While the batter is resting, make the marinade by combining the sugar, water, and coconut milk in a small saucepan. Cook over medium heat until the sugar is dissolved, then set aside to cool.
- Once the batter has rested, pour the marinade over the top of the batter, making sure it's evenly distributed.
- Bake the butter mochi for 1 hour, or until the edges are golden brown and the center is set.
- Let the butter mochi cool completely before slicing and serving.
Frequently Asked Questions
1. Can I use regular flour instead of mochiko?
No, mochiko is a sweet rice flour that's essential to making butter mochi. Regular flour won't have the same texture or flavor.
2. Can I use salted butter instead of unsalted?
You can, but the salt may affect the overall flavor of the butter mochi.
3. Can I use almond milk instead of coconut milk?
You can, but it may affect the flavor and texture of the butter mochi.
4. How long does butter mochi last?
Butter mochi can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
5. Can I freeze butter mochi?
Yes, butter mochi can be frozen for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing.
6. Can I add other flavors to butter mochi?
Yes, you can add flavors like matcha, chocolate, or even fruit to your butter mochi batter.
7. Can I make butter mochi in advance?
Yes, you can make butter mochi ahead of time and store it in an airtight container for up to a week.
8. What's the texture of butter mochi?
Butter mochi has a chewy, slightly sticky texture that's similar to mochi.
9. What's the difference between butter mochi and regular mochi?
Butter mochi has butter and coconut milk added to the batter, giving it a richer flavor and softer texture than regular mochi.
10. Can I make butter mochi without eggs?
No, eggs are necessary to give the butter mochi its structure and texture.
11. Can I use a different size baking dish?
You can, but the baking time may need to be adjusted depending on the size of the dish.
12. Can I use a different type of sugar?
You can, but it may affect the flavor and texture of the butter mochi.
13. How do I know when the butter mochi is done?
The edges should be golden brown and the center should be set. You can also insert a toothpick into the center of the mochi to check for doneness.
14. Can I use a hand mixer instead of a whisk?
Yes, you can use a hand mixer to mix the batter.
15. Can I use a different type of milk?
You can, but it may affect the flavor and texture of the butter mochi.
16. Can I use a different type of vanilla extract?
You can, but make sure it's a high-quality vanilla extract for the best flavor.
17. How many servings does this recipe make?
This recipe makes about 20-24 servings.
18. Can I add toppings to butter mochi?
Yes, you can add toppings like shredded coconut, chopped nuts, or fresh fruit to your butter mochi.
19. Can I make butter mochi without a marinade?
You can, but the marinade adds flavor and moisture to the butter mochi.
20. Can I use a different type of baking dish?
You can, but make sure it's oven-safe and can hold the butter mochi batter.