👩🍳 Directions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Grease a 9x13-inch baking pan generously with butter or non-stick spray.
2. Mix the Batter
In a large mixing bowl, combine mochiko, sugar, baking powder, and salt.
In another bowl, whisk together eggs, coconut milk, milk, melted butter, and vanilla.
Pour the wet ingredients into the dry mixture. Stir until smooth and fully combined — the batter will be quite runny.
3. Bake
Pour batter into the prepared pan.
Bake for 55–65 minutes, or until the top is golden brown and slightly crispy.
A toothpick inserted in the center should come out mostly clean.
4. Cool & Cut
Let it cool completely in the pan (it will firm up as it cools).
Cut into squares or rectangles.
Serve plain or with a dollop of whipped cream.
🍯 Tips for the Perfect Butter Mochi
Use Mochiko Flour Only: Regular rice flour won’t work — it must be glutinous rice flour for that chewy texture.
For Extra Flavor: Add ½ teaspoon of almond extract or a handful of shredded coconut to the batter.
Best Texture: Let it rest for at least an hour before serving — the chewiness develops as it cools.
🧊 Storage
Method Duration Tip
Room Temp 2 days Keep covered to stay soft
Fridge Up to 5 days Warm briefly in microwave before serving
Freezer Up to 2 months Thaw and reheat gently
❤️ Why You’ll Love This Dessert
✔️ Chewy, buttery, and slightly crisp on the edges
✔️ Easy one-bowl recipe
✔️ Gluten-free by nature
✔️ Perfect for potlucks, picnics, or coffee breaks
🍽️ Serving Ideas
Top with whipped cream and toasted coconut (like in your photo)
Drizzle with honey or caramel
Enjoy with a cup of coffee or jasmine tea
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