Butter Mochi
- Total Time
- 2 hours, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 (9-by-13-inch) cake
- 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
- 1½packed cups/219 grams confectioners’ sugar
- 2 to 4tablespoons passion fruit pulp or purée (see Tip)
- Pink or red food coloring (optional)
For the Mochi
For the Passion Fruit Glaze (optional)
Preparation
- 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.
- 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.
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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?
JM
I'm so happy to find this gluten free recipe that is easy and that I think everyone will love. I can't wait to make it and share it with family members who cannot have gluten.
Matthew
I've made this twice, both times without the glaze. Delicious. Very customizable I believe. Popular with the family. My mother in law makes cassava bibingka for all family gatherings so the expectations were high. First time followed the recipe exactly. 2nd time I added juice and zest from one lemon. One lemon gives a hint of lemon flavor. Next time I will either increase the lemon juice and lemon zest or add lemon extract. My wife has requested a lime glaze
Gordon
This is an incredible cake and people will be amazed. But this is an atomic bomb cake for diabetics as it is loaded with carbs. Even a small piece can have around 58 carbs. I miss it terribly.
Tender vittles
I have made this twice now- but the first time used Bob’s red mill “white rice flour” and the result was surprisingly similar to a vanilla poundcake baked with wheat flour. Just baked one this morning using “glutinous rice flour” from Thailand, and resulting cake is what I was first expecting- the bouncy gummy texture one finds in mochi items. Just as a mochi novice, wanted to share! P.s. I also halved this recipe with great results, same baking time, and subbed 1/2 whole milk with xtra butter
Maggie
Sure. Just about any tropical fruit -- mango, papaya, pineapple -- would be on theme. I love passion fruit, but would probably opt for lime, in its absence.
An Li
Halved the recipe and only used 1/2 c sugar and it's amazing
marissa
I made a halved version of this last night using ghee instead of butter, and some frozen pineapple (microwaved and then blended) for the icing. With an 8x8 metal pan and half the volume, my cook time was about 1 hour (to fully dark golden). It ended up being a good way to finish off some pantry items (I had nearly enough mochiko so I added a couple tablespoons of tapioca starch to sub since it has a similar baking texture- it worked). It’s pretty hard to not eat the entire thing.
Jacob
Made the recipe exactly as written and it is SO incredible. A couple of nuances that really worked for me: - Melt your butter first so it has time to cool - Use room temperature eggs (I took mine out of the fridge and soaked them in warm water for a few minutes) - Sift the dry ingredients - When adding the dry ingredients to the wet, really do this gradually to avoid lumps - Once poured into the pan, slam the pan on the counter several times to remove as much air as possible from the batter
Prakash Nadkarni
RE: Passion-fruit alternatives: see foodiosity.com/passion-fruit-substitutes, Mango with a bit of lemon or lime works well (even citrus by itself, in a pinch).
Varpu
Hello, any vegan bakers around? I would like to try the recipe with no eggs, substituting with either flax or chia "eggs". I am new to vegan baking (not a vegan myself) and wondering if 4 eggs is too many to replace successfully? Thoughts?
Michele Sionas
Can I use Bob's Red Mill Sweet Rice Flour instead of Blu Star brand mochiko?
Laura K
My first foray into the world of mochi! Oh man I think it’s the start of a beautiful friendship :) Made with lime glaze- juice and zest of 1 lime whisked into 1 cup of icing sugar. Truly divine!
Sophia Lyons
I had half a can of Coco Lopez, half a can of regular coconut milk and a dream. I calculated how many g. sugar were in the Coco Lopez and subtracted that from the total. Made a half recipe as normal other than that. Came out very tasty.
Jane
I am driving across country to visit an elderly aunt who would love this. Will this hold up for three days if I keep it in a cooler?
Mich
Loved this - too much! Chewy, spongy with a tiny crisp on the edge pieces. I couldn’t find sweet rice flour at my stores so I substituted tapioca flour which worked perfect! I made the passionfruit glaze which not only looked beautiful but tasted amazing.
Michelle
Halved the recipe! With the exception of the butter, I forgot to half the butter. Surprisingly, even with the excess of butter, the butter mochi still came out great. It’s a not-too-sweet recipe that I will keep in my book.
elaine
Love this recipe, it’s a crowd pleaser! It makes a huge cake, you can easily half the recipe and bake for an hour in an 8x8 pan. You can also use a little less sugar and it doesn’t sacrifice taste or texture at all.
leah
Too much butter and coconut milk in this! NYT Cooking’s recipe for Raspberry-Mochi Butter Cake is similar but uses less butter, coconut milk, and sugar. I love the glaze in this recipe though. I used frozen passionfruit and dragonfruit, microwaved them to make liquid. They blended together to make a beautiful pink and I loved the clumps of fruit in the glaze, but you could strain it out.
Alma
Top with black sesame butter
vicky
Made with half sugar and light coconut milk
Mags on the Beach
Followed the directions, made for a friend at work who loves Butter Mochi. I've never had it and it was very nice. I did not add the icing - she said it isn't supposed to be flavored with something like icing. It's a hit because gluten free people can eat it too.
GD
So delectable! Made it with a simple cranberry glaze (unsweetened cran juice confectioners sugar — I’ll add a lemon next time). Everyone I served this to absolutely loved it. The top was more crumbly than I expected so I felt like I had to glaze it even though I originally wanted to leave it bare. Otherwise, 5 stars!!!
DKB
If you want to turn this into a pineapple upside down situation I did it last night and twas incredible. Pat dry some canned pineapple rings and lay them on the bottom of the dish before you pour over batter. I didn’t use the parchment but I buttered a USA pan really well and it all came out easy after baking and cooling when I flipped it over. Wish I could post a picture, caramelization was perfect on the bottom. Made the icing with pineapple juice from the can instead of passion fruit!
mary
Wonderful. I halved the recipe but otherwise followed it exactly. Topped it with shredded coconut.
nicolas wolf
We made his with mango pulp for the glaze and it was delicious
Steve
Needed a vegan option for a birthday celebration so per suggestion from another community member, made this vegan with Just Egg and Earth Balance stick. Made only a half recipe as this was a test run and baked in a glass 11x7 pan for about an hour. Absolutely delicious and wonderful slightly sticky/gummy mochi texture. I didn’t frost because I’m lazy and the bars are sweet enough as is. I froze a couple and then thawed to see how that would go - happy to report these bars freeze well.
dlnnyc64
I found passion fruit pulp in the frozen fruit aisle at Target Downtown Brooklyn. Who knew? 🤷🏻♂️
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