Butter Mochi
A Japanese-Hawaiian bake made with mochiko (sweet glutinous rice flour). It's chewy and custardy in the middle, with caramelised golden edges. It's a one-bowl tray bake and naturally gluten-free.
- Yield: 1 GN 1/1 (65 mm deep), about 48 pieces
- Equipment: large bowl + whisk (or mixer), convection oven, GN 1/1
- Allergens: milk, egg · Gluten-free (check that the baking powder is gluten-free)
Ingredients
| Ingredient | Amount |
|---|---|
| Mochiko / glutinous rice flour | 1000 g |
| Sugar | 800 g |
| Baking powder | 10 g |
| Salt | 5 g |
| Eggs | 450 g (9) |
| Coconut milk (full fat) | 900 g |
| Milk | 800 g |
| Butter, melted | 250 g |
| Vanilla paste | 10 g |
Method
- Butter the GN pan and line the base with baking paper.
- Whisk the mochiko, sugar, baking powder and salt in a large bowl.
- In another bowl, whisk the eggs, coconut milk, milk, melted butter and vanilla.
- Pour the wet into the dry and whisk until smooth. The batter will be thin, which is correct.
- Pour into the pan.
- Bake at 170 °C for 60–75 min, until the top is golden brown and the edges are deeply golden and pulling away from the pan.
- Cool completely, at least 2 hours. It's gummy if cut warm.
- Cut 8 × 6 with an oiled knife or a plastic bench scraper.
Storage: Best on the day it's baked, and fine for 2 days covered at room temperature. The fridge makes it hard, so warm it briefly in the oven if it's been chilled.
Variations
| Flavour | Change |
|---|---|
| Matcha | Whisk 30 g sifted matcha into the dry ingredients |
| Kinako + kuromitsu | Add 80 g kinako to the dry ingredients. Dust with kinako and drizzle with kuromitsu (see warabi mochi) when serving |
| Black sesame | Whisk 150 g black sesame paste into the wet ingredients |
| Cloudberry (fusion) | Dot 300 g cloudberry or lingonberry jam over the batter before baking |
| Miso caramel | Top with a miso caramel: 200 g sugar caramelised + 150 g cream + 40 g white miso + 30 g butter |