Butter Mochi
Butter Mochi
Ingredients
- 120 g glutinous rice flour
- 30 g tapioca starch
- 80 g granulated sugar
- 1 g salt
- 1 egg, (50 g)
- 190 g milk
- 70 g butter
- 4 g vanilla extract
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 3 min
- 6
Strain the batter through a fine-mesh sieve into another bowl to ensure an extra smooth consistency.
⏱️ 2 min
- 7
Lightly butter your molds (oval-shaped muffin molds or similar are ideal). Fill each mold about 80% full with the prepared batter.
⏱️ 5 min
- 8
Bake in the preheated oven for about 30 minutes, or until the mochi are golden brown and set.
⏱️ 30 min•🌡️ 180
- 9
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.
⏱️ 5 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Butter Mochi
- 120 g glutinous rice flour
- 30 g tapioca starch
- 80 g granulated sugar
- 1 g salt
- 1 egg, (50 g)
- 190 g milk
- 70 g butter
- 4 g vanilla extract
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 3 min - 6
Strain the batter through a fine-mesh sieve into another bowl to ensure an extra smooth consistency.
⏱️ 2 min - 7
Lightly butter your molds (oval-shaped muffin molds or similar are ideal). Fill each mold about 80% full with the prepared batter.
⏱️ 5 min - 8
Bake in the preheated oven for about 30 minutes, or until the mochi are golden brown and set.
⏱️ 30 min•🌡️ 180 - 9
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.
⏱️ 5 min•🌡️ 180