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#Mochi cake recipe free#

My favorite part of this Hawaiian butter mochi treat is the crispy edges and the satisfying chewiness in the center. Chewy on the inside with crispy and crunchy edges on the outside! Table of Contents Even if you reheat them, let them cool for 10 – 15 minutes before serving.Mini Hawaiian Butter Mochi recipe lightly sweetened with condensed milk with hints of vanilla & coconut. Reheat them in a 350˚F (177˚C) oven for 20 minutes. Wrap them in plastic wrap individually, then keep in a freezer ziploc bag. You can reheat them in a 350˚F (177˚C) oven for 15 minutes.

For storage, these muffins keep well at room temperature for up to 2 days.

But if you do it right, the butter mochi will pop right out. Trust me, it was super difficult to take them out. Last thing you want is that butter mochi stuck to the pan after baking.

Make sure to spray the muffin pan really well with nonstick spray.

You can double the recipe easily to make 20 muffins.

You can usually find it in most Asian supermarkets or from Amazon. It’s made with sticky rice which is perfect for making Japanese sweets, like mochi and dango.

Mochiko sweet rice flour is a Japanese glutinous rice flour.

If you haven’t had a Butter Mochi before, you got to try these! They make perfect treat as an afternoon snack or a dessert. They’re little sweet with a hint of coconut. These butter mochi is chewy on the inside with a banana soft center and a crispy crust. It’s a nice surprise when you bite into it and get a taste of the actual banana. Instead of just just adding banana puree into the batter, I also put banana slices inside the butter mochi. Because you know we all have ripe bananas lying around the house, this is a great way to use a couple of them. Who doesn’t want crispy crust all around?

The advantage of baking butter mochi in muffin tins create more crusts and edges, which is exactly what I want. After being baked, they would be sliced into squares. Traditionally, butter mochi is baked in a sheet pan or something like a 9×13 pan. And over time, it has become a beloved local treat. While Japanese immigrants (and maybe Filipion immigrants too) settled in Hawaii many years ago and with the access of local ingredients, this is probably how the butter mochi was created. I have tried them once and they were very good.Īlthough I can’t verify this, I can see butter mochi as a fusion invention in Hawaii. There is a bakery in Berkeley, Third Culture Bakery who is famous for their mochi muffins in a variety of flavors, like matcha, ube & Thai tea. Butter mochi is gaining popularity in the US mainland, especially in San Francisco Bay Area. It’s a dense cake that is a bit chewy and bouncy. Because it’s made with glutinous flour, it has a unique texture. It’s made with Japanese sweet rice flour (glutinous rice flour), coconut milk, evaporated milk, eggs, sugar and butter.

#Mochi cake recipe free#

They’re gluten free & freeze well too.īutter mochi is a sweet treat from Hawaii. My version includes a sweet soft banana center. It’s a dense cake that has a chewy and bouncy texture and a crispy edge. Do you have a couple of bananas lying around? How about trying this Banana Butter Mochi? Butter mochi is a Hawaiian treat that is made with glutinous rice flour.