What is mochiko?
Mochiko, or glutinous rice flour, is a staple ingredient in a variety of Asian and Hawaiian baked goods and dishes. It is one of the most versatile ingredients available, and it is used in both sweet and savory foods.
One of the most popular ways to use mochiko is in butter mochi, a popular dessert in Hawaii. Butter mochi has a distinct chewy and cakey texture that makes it a delicious treat.
This article will cover the origins, variations, and preparation of butter mochi. We will also go over some tips, tricks, and common questions about using mochiko in cake recipes.
What is butter mochi, anyway?
Butter mochi is a baked good that’s captured hearts and tastebuds with its unusual combination of textures and flavors. It’s both chewy and cakey, and it’s often flavored with coconut, vanilla, and, of course, butter.
It’s especially popular in Hawaii, where it’s enjoyed as a dessert or a snack. It’s also a naturally gluten-free treat, which makes it appealing to people with celiac disease or gluten sensitivities.
Origins and cultural influences
The origins of butter mochi are a little hazy, but it may have been influenced by Filipino bibingka and Japanese mochi. It reflects the blending of cultures in Hawaii.
It’s also related to chi chi dango, another sweet rice flour treat you’ll find in Hawaii.
Key Ingredients and Their Roles
Let’s dive into the specifics of what you’ll need to bake a showstopping batch of butter mochi.
Mochiko (Glutinous Rice Flour)
Mochiko is the ingredient that makes mochi mochi. It’s a flour made from sweet rice and gives the cake its signature chewy texture.
Different brands of mochiko can have slightly different textures, so keep that in mind as you experiment to find your favorite recipe. Some brands that bakers like are Koda Farms Blue Star and Shirakiku.
Dairy Components: Butter, Evaporated Milk, and Coconut Milk
Butter, evaporated milk, and coconut milk give butter mochi its distinctive flavor and texture.
- Butter adds richness and that appealing buttery flavor.
- Coconut milk is what contributes to the creamy texture and distinctive coconut flavor of this cake.
- Evaporated milk adds moisture and sweetness.
If you’re in a pinch, you can substitute other kinds of milk, but keep in mind that the fat content will affect the final result.
Other Essential Ingredients
- Sugar provides sweetness and helps with browning.
- Eggs bind the ingredients together and add structure to the cake.
- Baking powder helps the mochi rise and become slightly cakey.
- Vanilla extract (optional) enhances the overall flavor.
Classic Butter Mochi Recipe: Step-by-Step Guide
Ready to try your hand at making butter mochi? Here’s a recipe that’s sure to become a favorite.
Ingredient List
- 1 pound mochiko flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 (about 13.5-ounce) can unsweetened coconut milk
- 1/2 cup unsweetened shredded coconut
- 1 stick (8 tablespoons) unsalted butter, melted
Detailed Instructions
- Mixing the batter: In a large bowl, whisk together the mochiko flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until well combined. Stir in the coconut milk and melted butter. Don’t worry about overmixing; it’s okay for this recipe.
- Preparing the pan: Grease and flour a 9×13 inch baking pan. This will prevent the mochi from sticking.
- Baking: Pour the batter into the prepared pan and bake at 350°F (175°C) for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling and cutting: Let the mochi cool completely in the pan before cutting it into squares. Use a plastic knife to minimize sticking.
Tips for Success
- Before baking, gently tap the pan on the counter to release any air bubbles. This will help create a crisp, even crust.
- The baking time will affect the texture of the mochi. Bake for the shorter end of the time range for a chewy, custardy center, or for the longer end for a firmer texture.
- For a chewier, custardy center, use a metal baking pan.
Recipe variations and flavor ideas
Once you’ve mastered the basic butter mochi recipe, you can let your creativity shine by trying different variations. Here are a few to get you started:
Coconut butter mochi
The classic coconut version is a crowd-pleaser for a reason. It’s simple, delicious, and the coconut flavor really shines through. For a stronger coconut punch, try increasing the amount of coconut milk. Toasted coconut flakes make a beautiful and tasty topping.
Chocolate butter mochi
Chocolate makes everything better, right? Simply add cocoa powder to the batter for a rich, chocolatey treat. Chocolate chips or chunks take it to the next level.
Pumpkin butter mochi
Perfect for fall baking, pumpkin butter mochi incorporates pumpkin puree and pumpkin spice for a warm and comforting flavor. It’s like pumpkin pie in mochi form!
Other flavor combinations
Don’t be afraid to experiment with other flavors too! Ube (purple yam) adds a vibrant color and unique flavor. Pandan offers a fragrant, aromatic twist. Matcha provides an earthy green tea flavor that’s both delicious and visually appealing.
Troubleshooting and common questions
Sometimes, even when you follow a recipe closely, things don’t turn out quite as you expect. Here are some of the most common questions people ask about mochiko cake, along with ways to solve the problem.
Texture issues
- Mochi is too dry: Add more liquid, such as milk or coconut milk.
- Mochi is too sticky: Use less sugar or shorten the baking time.
- Mochi is too cakey: Use more mochiko flour.
Baking problems
- Mochi isn’t cooking evenly: Turn the pan halfway through baking.
- Top is browning too quickly: Cover with foil.
Storage and freezing
- How to store butter mochi: Keep it in an airtight container at room temperature for up to 3 days.
- Can you freeze butter mochi?: Yes, wrap the pieces individually before freezing.
Ingredient substitutions
- Can I use glutinous rice flour instead of mochiko?: Yes, mochiko is just one brand of glutinous rice flour.
- Can I use other milks instead of evaporated milk?: Yes, but keep in mind that the fat content may differ.
Closing Thoughts
Butter mochi is such a popular dessert because it’s easy to make, easy to customize, and absolutely delicious. It’s a truly adaptable recipe, ready to take on whatever flavors you want to add.
Don’t be afraid to experiment with different variations to find your personal favorite. Change up the extracts, add different kinds of fruit, or sprinkle in some chocolate chips. Play around with the amount of sugar to get the level of sweetness just right. The best part about butter mochi is that you can adjust the recipe to suit your taste.
Finally, while it’s tempting to keep a pan of butter mochi all to yourself, it’s even better when you share it with friends and family. Enjoy!