Butter Mochi
Butter Mochi
Ingredients
- 200 ml milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract, or 1 1/2 teaspoons vanilla bean paste
- 1 egg, room temperature
- 50 grams sugar
- 1 pinch salt, hefty
- 160 grams glutinous rice flour
- as needed salted butter, softened, for greasing the pan
Instructions
- 1
Pour 200 ml milk into a microwave-safe container.
⏱️ 1 min
- 2
Add 2 tablespoons butter to the milk.
⏱️ 1 min
- 3
Add 1 teaspoon vanilla extract (or 1 1/2 teaspoons vanilla bean paste) to the milk and butter mixture.
⏱️ 1 min
- 4
Microwave the mixture for 30 seconds, or until the butter is melted.
⏱️ 1 min
- 5
In a separate bowl, crack 1 room temperature egg.
⏱️ 1 min
- 6
Add 50 grams sugar to the egg.
⏱️ 1 min
- 7
Whisk the egg and sugar together until combined and slightly pale.
⏱️ 2 min
- 8
Pour the microwaved milk, butter, and vanilla mixture into the egg and sugar mixture.
⏱️ 1 min
- 9
Whisk the wet ingredients together until well combined.
⏱️ 2 min
- 10
Add 160 grams glutinous rice flour to the wet ingredients.
⏱️ 1 min
- 11
Add a hefty pinch of salt to the mixture.
⏱️ 1 min
- 12
Whisk the batter until it is smooth and lump-free. Ensure there are no dry pockets of flour.
⏱️ 3 min
- 13
Preheat your oven to 360°F (182°C). Prepare a non-stick pan by greasing it thoroughly with softened salted butter.
⏱️ 2 min•🌡️ 360
- 14
Pour the mochi batter into the prepared pan.
⏱️ 1 min
- 15
Bake at 360°F (182°C) for 30-40 minutes, or until golden brown and set.
⏱️ 40 min•🌡️ 360
- 16
Once baked and golden brown, remove from the oven and let it cool slightly in the pan.
⏱️ 5 min
- 17
Cut the butter mochi into 6 individual pieces before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Mochi
- 200 ml milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract, or 1 1/2 teaspoons vanilla bean paste
- 1 egg, room temperature
- 50 grams sugar
- 1 pinch salt, hefty
- 160 grams glutinous rice flour
- as needed salted butter, softened, for greasing the pan
Instructions
- 1
Pour 200 ml milk into a microwave-safe container.
⏱️ 1 min - 2
Add 2 tablespoons butter to the milk.
⏱️ 1 min - 3
Add 1 teaspoon vanilla extract (or 1 1/2 teaspoons vanilla bean paste) to the milk and butter mixture.
⏱️ 1 min - 4
Microwave the mixture for 30 seconds, or until the butter is melted.
⏱️ 1 min - 5
In a separate bowl, crack 1 room temperature egg.
⏱️ 1 min - 6
Add 50 grams sugar to the egg.
⏱️ 1 min - 7
Whisk the egg and sugar together until combined and slightly pale.
⏱️ 2 min - 8
Pour the microwaved milk, butter, and vanilla mixture into the egg and sugar mixture.
⏱️ 1 min - 9
Whisk the wet ingredients together until well combined.
⏱️ 2 min - 10
Add 160 grams glutinous rice flour to the wet ingredients.
⏱️ 1 min - 11
Add a hefty pinch of salt to the mixture.
⏱️ 1 min - 12
Whisk the batter until it is smooth and lump-free. Ensure there are no dry pockets of flour.
⏱️ 3 min - 13
Preheat your oven to 360°F (182°C). Prepare a non-stick pan by greasing it thoroughly with softened salted butter.
⏱️ 2 min•🌡️ 360 - 14
Pour the mochi batter into the prepared pan.
⏱️ 1 min - 15
Bake at 360°F (182°C) for 30-40 minutes, or until golden brown and set.
⏱️ 40 min•🌡️ 360 - 16
Once baked and golden brown, remove from the oven and let it cool slightly in the pan.
⏱️ 5 min - 17
Cut the butter mochi into 6 individual pieces before serving.
⏱️ 2 min