These butter mochi bites are delightfully chewy, mildly sweet, and just oh-so-good! They are wonderful with a cuppa coffee or tea and taste even better the next day. Super easy to make and gluten-free!
If you love mochi, you're going to love this latest recipe!
A reader asked me if I could develop a healthier Hawaiian butter mochi recipe after she tried my Chewy Matcha Mochi Bites recipe. Little did she know that I was already working on a butter mochi recipe, and her request only motivated me to finish it!
What Is Butter Mochi?
Butter mochi is a Hawaiian sweet treat that is kind of like a brownie/blondie but with a chewy gelatinous texture. It is made with glutinous rice flour and is totally gluten-free.
I had actually never had it prior to working on this recipe, so I looked on the web and tried Onolicious Hawaii's Butter Mochi recipe to get my starting point. It baked up beautifully and tasted really nice...I was very impressed. However, it was much too sweet for me and my family.
So on I went to develop a healthier butter mochi recipe that, while it is not exactly the same as Hawaiian butter mochi, it's still mighty good in its own right!
How Do You Make Them?
These butter mochi bites come together incredibly quickly...you'll be shocked how easy it is!
The wet ingredients components is made up of melted butter, coconut milk, maple syrup, vanilla extract, and an egg. Whisk these together until well combined.
The dry ingredients component for the butter mochi is simply glutinous rice flour and baking powder. These get added to the wet ingredients and whisked together until smooth.
Pour or scoop the mochi batter into a butter-greased muffin tin, dividing the batter among 6 cups. If you want to make a full muffin tray's worth, simply double this recipe. I make only 6 at a time so that they get eaten while they are at their best, which is 2-3 days.
While it may seem like a good idea, do not tap the the muffin tin on the counter. I tried this, thinking that tapping out the any air bubbles would be a good thing. But oddly enough, it completely changed how these mochi bites baked up. The taste was fine, but they didn't look as nice as the times I left it alone.
Bake them for 20 minutes at 375F/190C and you will see them puff up into round mushroom-looking shapes with lovely crinkles. Once you take them out of the oven, however, they will start to sink and that is totally what you want! Let them sink and then let them cool in the pan for a few minutes before transferring them to a rack to cool completely.
Flavor and Texture
These butter mochi bites have a slight cookie type crust encasing the chewy goodness inside on the first day you bake them.
Let them sit overnight and the crust softens, the cracks in the crust seem to disappear, and the crust almost becomes one with the mochi inside. You have to try one on the day you bake them and another the day after and see which you like better, but they are both delicious.
Frequently Asked Questions
Butter mochi can be kept in a container at room temperature for about 2-3 days before you notice the texture drying out and them becoming not as soft.
No, regular rice flour is completely different and will not work with this recipe. You have to make sure you are using glutinous rice flour which is the same as sweet rice flour (it is not sweet). Mochiko is a well-known sweet rice flour brand, but there are also many other Asian brands that work.
Yes, you can, but it will taste slightly different.
Yes, you can. It may affect the texture and taste slightly, but it would work. Since you are reducing the overall liquid in the recipe, though, you would need to add 2-3 tablespoons more of coconut milk to make sure the batter is the right consistency.
Yes. While it may affect the texture and coloring, you can use regular milk, evaporated milk, non-dairy milks, or even water.
If you are interested in more mochi recipes, check out my Matcha Mochi Bites, Mochi Pancakes, or Cheesy Korean Mochi QQ Balls. These recipes and this healthier butter mochi show how gluten-free CAN be totally delicious and a treat to eat!
Watch How To Make It!
Chewy Butter Mochi Bites
- Preheat oven 375F/190C.
- In a bowl, combine the glutinous rice flour and baking powder. Whisk together and set aside.
- In a 1-quart measuring cup or medium-sized bowl, add the melted butter, maple syrup, egg, vanilla extract, and coconut milk. Whisk together to mix well.
- Add the rice flour mixture to the wet ingredients and whisk together until there are no lumps.
- Grease 6 cups of your muffin tin with butter.
- Divide the batter evenly among the 6 greased muffin cups.
- Bake for 20 minutes. (Mochi bites will be puffed up and rounded when they come out of the oven, but will slowly sink which is exactly what you want!)
- Let cool 10 minutes before removing from the tin, then let cool completely on a rack.
- Store in an airtight container on the counter and enjoy within 2-3 days for best texture.
- Glutinous rice = sweet rice flour
- Mochiko is a well-known brand of sweet rice flour, but there are many brands out there that will work.
- Do not use regular rice flour because it will not give you the right chewy texture.
- The crust on the mochi will soften the next day after baking.
- You can refrigerate the mochi, but be sure to bring it to room temperature again before eating it or you can warm it slightly in the microwave to soften it.
- Top your mochi with shredded coconut, if desired.