Loading...

Preheat your oven to 180°C (350°F).

In a small saucepan, combine the 70 g of butter and 190 g of milk. Heat over medium-low heat until the butter is completely melted, stirring occasionally. Remove from heat.

In a separate large bowl, whisk together the 1 egg, 80 g of granulated sugar, 1 g of salt, and 4 g of vanilla extract until well combined and the sugar begins to dissolve.

Gradually pour the warm melted butter and milk mixture into the egg mixture, whisking continuously to temper the eggs and ensure everything is well combined.

Add the 120 g of glutinous rice flour and 30 g of tapioca starch to the wet ingredients. Whisk until the batter is smooth and no lumps remain.

Strain the batter through a fine-mesh sieve into another bowl to ensure an extra smooth consistency.

Lightly butter your molds (oval-shaped muffin molds or similar are ideal). Fill each mold about 80% full with the prepared batter.

Bake in the preheated oven for about 30 minutes, or until the mochi are golden brown and set.

Carefully remove the butter mochi from the molds. Place them directly on the oven rack or a baking sheet and bake for an additional 3-5 minutes, or until they are nicely browned to your preference.


Preheat your oven to 180°C (350°F).

In a small saucepan, combine the 70 g of butter and 190 g of milk. Heat over medium-low heat until the butter is completely melted, stirring occasionally. Remove from heat.

In a separate large bowl, whisk together the 1 egg, 80 g of granulated sugar, 1 g of salt, and 4 g of vanilla extract until well combined and the sugar begins to dissolve.

Gradually pour the warm melted butter and milk mixture into the egg mixture, whisking continuously to temper the eggs and ensure everything is well combined.

Add the 120 g of glutinous rice flour and 30 g of tapioca starch to the wet ingredients. Whisk until the batter is smooth and no lumps remain.

Strain the batter through a fine-mesh sieve into another bowl to ensure an extra smooth consistency.

Lightly butter your molds (oval-shaped muffin molds or similar are ideal). Fill each mold about 80% full with the prepared batter.

Bake in the preheated oven for about 30 minutes, or until the mochi are golden brown and set.

Carefully remove the butter mochi from the molds. Place them directly on the oven rack or a baking sheet and bake for an additional 3-5 minutes, or until they are nicely browned to your preference.
