Butter mochi is a classic Hawaiian dessert that’s irresistibly chewy, with a perfect bouncy texture. As a bonus, it’s hella easy to make and fun to play around with, and the aunties are always swapping recipes and tips to try new versions of it. My husband Keven’s mom would often make pans of butter mochi for the family, experimenting in the kitchen to really get the recipe down to the right delightfully squishable level. At potlucks and dinners, it tends to be served in a large dish, though you’ll often see it at bake sales cut into smaller squares, like brownies. I like to bake it in a snackable size, with a cute round shape that maximizes the exterior crunch while keeping the inside super moist. The addition of brown butter gives the mochi a caramelly, nutty flavor. At the bakery, we make the mochi bites in many flavors, like lilikoi, blue jasmine, lychee, Thai tea, black sesame, and more!
Makes 24 mochi bites or 14 cupcakes
8 tablespoons (115 grams) unsalted butter
Cooking spray, for the pan
¾ cup (160 grams) packed brown sugar
2 eggs, at room temperature
2½ cups (300 grams) mochiko (glutinous rice flour)
1 teaspoon baking powder
¾ teaspoon kosher salt
⅔ cup plus 2 teaspoons (160 grams) whole milk
⅔ cup (160 grams) coconut milk
Toasted buckwheat groats, for topping
Catch Joyce talking about this recipe on our baking pod!
In a medium saucepan, warm the butter over medium heat. Once the butter starts to boil, scrape the bottom of the pot with a spatula frequently to keep the brown bits (1) on the smaller side and (2) constantly moving so the butter doesn’t burn. Keep cooking the butter until the milk solids (solid bits in the butter) are nearly a dark chocolate color, as color equals flavor. Pour the browned butter into a heatproof bowl and let it cool completely to room temperature (it should be soft and opaque).
Preheat the oven to 350°F (180°C). Grease a mini or standard muffin tin with cooking spray.
In a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), cream together 5½ tablespoons (80 grams) of the browned butter and the sugar at medium speed for 1 to 2 minutes, or until the sugar has fully incorporated into the butter. Pause the machine occasionally to scrape down the sides of the bowl.
With the mixer running at medium-low speed, add the eggs one at a time, mixing well after each addition. (Pro tip: Before using, crack your eggs in a clear pitcher or container so you can see if you have any eggshells still in there.)
In a small bowl, mix together the mochiko, baking powder, and salt. Gradually add this to the mixer while pulsing on and off to prevent the mixer from throwing a cloud of flour into your face. As the flour mixture is being incorporated, slowly add both of the milks and mix until the batter is streak-free.
Fill each muffin cup three-quarters of the way with mochi batter. Top with a sprinkle of buckwheat groats. Bake until a toothpick inserted in the center of a mochi comes out clean and the mochi feels quite firm when you touch it, about 45 minutes.
The faster you remove the mochi from the tin, the crispier the outside will get, so quickly flip the tray upside down (while wearing oven mitts) and give it a nice smack. Everything should come out smoothly. Place the mochi bites onto a wire rack to cool at least slightly. These are best straight out of the oven, but once cool they’re good in an airtight container at room temperature for 2 to 3 days. Reheat in an air fryer for 5 minutes to recrisp.
From Bake Sum: Asian American Pastries, Breads, and Other Treats by Joyce Tang. Reprinted by permission of Hardie Grant Books.
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