butter mochi

Butter Mochi – a Simple and Delicious Japanese Dessert

Butter mochi is a type of sweet, cake-like mochi made from rice flour and sugar, often flavored with butter, cinnamon, or vanilla. It is a popular Japanese confection in which the butter is beaten into the dough until it becomes a light and fluffy mass.

It was first introduced in 1868 by Nagasaki confectioner Shojiro Nagasaku.

Butter mochi has always been one of my favorite treats because it’s so soft and fluffy.

I have been wanting to make this recipe for over a year now. The ingredients are easy to find; it is not difficult; I just keep making everything else but this. 

Today was finally the day. And it tastes just like I remember, eating straight out of the package from Foodland on the North Shore. I didn’t know what it was. It looked like an extremely under-baked cake. The person who I was with said to definitely get it.

I ate the whole package that night. It is amazing. Not too sweet, chewy, sticky, a texture I had never had before. I have been dreaming about it ever since.

The sesame caramel and salted malt ice cream work really well with it. I first was just going to make the sesame caramel to add a bit of nuttiness and sweetness to the cake. Then Jorge wanted some ice cream, just to eat. He wanted matcha again, but I wanted something different. Wandering through the store, I couldn’t pick a flavor to make. On the last aisle, I saw malted milk powder. That was it. At the near end of taking photos, the ice cream was added in just for fun. Then we tried it all together. Much recommended. 

Butter Mochi.

  • 2 cups milk
  • 1 can of coconut milk
  • 1 stick butter, melted
  • 5 eggs
  • 1 tbsp vanilla extract
  • 1 1/2 cups sugar
  • 2 cups (16oz) mochiko flour
  • 2 tsp baking powder

Oven 350 degrees F. Line a 9×12 baking sheet with parchment paper.

Whisk the milk, coconut milk, butter, eggs, and vanilla together.

In a separate bowl, whisk the sugar, flour, and baking powder together. 

Slowing adds the dry to the wet, mixing until there are no lumps. Pour into the prepared pan. 

Bake for about 1 hour, until the top, is golden and puffed up. Let cool completely.


Sesame caramel

  • 1 cup sugar
  • pinch of cream of tartar
  • 1/4 cup tahini
  • 2 tbsp unsalted butter
  • 2/3 cup heavy cream
  • 1/4 cup sesame seeds, toasted

3/4 tsp kosher salt

Put the sugar and cream of tartar in a saucepan and place over medium-high heat. Swirl around to make sure the sugar is melting evenly. Cook until a deep golden color. 

Take off the heat and quickly whisk in the tahini and butter. Then the heavy cream. If it begins to separate, put it back over low heat and whisk until it comes together.

Stir in the sesame seeds and salt. Let cool a bit before using.


Salted malt ice cream

1 cup whole milk

2 cups heavy cream

2/3 cup sugar

1 tsp salt

6 egg yolks

1/4 cup malted milk powder

Combine the milk, cream, and sugar in a saucepan. Whisk together until combined. Simmer until the sugar is completely dissolved. In a separated bowl, whisk the yolks, salt, and malt powder together. While whisking constantly, add a bit of the hot milk to the yolks to temper.

Add the yolk mixture to the rest of the hot milk mixture in the saucepan. Cook over medium-low while stirring constantly. Cook until it coats the back of a wooden spoon, 170 degrees F. Cool completely, either in the fridge or in an ice bath. Churn in an ice cream maker, then freeze until solid.


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