Chewy Butter Mochi
Chewy Butter Mochi
Ingredients
- 160 grams glutinous rice flour
- 60 grams white sugar
- 200 ml whole milk, room temperature
- 30 grams unsalted butter, room temperature, approximately 2 1/8 tablespoons
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For Serving (Optional)
- as needed condensed milk, for dipping
Instructions
- 1
Ensure all refrigerated ingredients (butter, milk, egg) are at room temperature. Preheat your oven to 180°C (350°F). Lightly grease or line an 8x8 inch (20x20 cm) baking dish with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
In a medium bowl, combine the 200 ml whole milk, 30 grams unsalted butter (if not very soft, gently melt it first), 1 egg, and 1 teaspoon vanilla extract. Whisk thoroughly until all ingredients are well combined and smooth.
⏱️ 5 min
- 3
In a separate large bowl, whisk together the 160 grams glutinous rice flour, 60 grams white sugar, and 1/2 teaspoon salt until they are evenly distributed.
⏱️ 2 min
- 4
Pour the wet ingredients mixture from the medium bowl into the dry ingredients in the large bowl. Whisk continuously until a smooth batter forms, ensuring there are no lumps of flour remaining.
⏱️ 3 min
- 5
Pour the prepared batter evenly into the greased or parchment-lined baking dish.
⏱️ 1 min
- 6
Bake in the preheated oven for 30-35 minutes, or until the butter mochi is golden brown on top, crispy on the outside, and feels set and slightly jiggly in the center. A toothpick inserted into the center should come out mostly clean.
⏱️ 35 min•🌡️ 180
- 7
Remove the baking dish from the oven and let the butter mochi cool slightly in the pan before cutting it into squares or desired shapes. This allows it to set further and become easier to handle.
⏱️ 5 min
- 8
Serve warm or at room temperature. Optionally, serve with condensed milk as a delicious dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Chewy Butter Mochi
- 160 grams glutinous rice flour
- 60 grams white sugar
- 200 ml whole milk, room temperature
- 30 grams unsalted butter, room temperature, approximately 2 1/8 tablespoons
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For Serving (Optional)
- as needed condensed milk, for dipping
Instructions
- 1
Ensure all refrigerated ingredients (butter, milk, egg) are at room temperature. Preheat your oven to 180°C (350°F). Lightly grease or line an 8x8 inch (20x20 cm) baking dish with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
In a medium bowl, combine the 200 ml whole milk, 30 grams unsalted butter (if not very soft, gently melt it first), 1 egg, and 1 teaspoon vanilla extract. Whisk thoroughly until all ingredients are well combined and smooth.
⏱️ 5 min - 3
In a separate large bowl, whisk together the 160 grams glutinous rice flour, 60 grams white sugar, and 1/2 teaspoon salt until they are evenly distributed.
⏱️ 2 min - 4
Pour the wet ingredients mixture from the medium bowl into the dry ingredients in the large bowl. Whisk continuously until a smooth batter forms, ensuring there are no lumps of flour remaining.
⏱️ 3 min - 5
Pour the prepared batter evenly into the greased or parchment-lined baking dish.
⏱️ 1 min - 6
Bake in the preheated oven for 30-35 minutes, or until the butter mochi is golden brown on top, crispy on the outside, and feels set and slightly jiggly in the center. A toothpick inserted into the center should come out mostly clean.
⏱️ 35 min•🌡️ 180 - 7
Remove the baking dish from the oven and let the butter mochi cool slightly in the pan before cutting it into squares or desired shapes. This allows it to set further and become easier to handle.
⏱️ 5 min - 8
Serve warm or at room temperature. Optionally, serve with condensed milk as a delicious dipping sauce.