Butter Mochi

img_9667I pulled this recipe out this summer to make with the young cooks at the Brooklyn Apple Academy Run a Luncheonette Cooking Camp for our Asian inspired menu.  Butter Mochi is a Japanese American treat that I ate and adored as a child growing up in Hawaii.  I was very excited to share this recipe with my students and they loved it!

Folks, this stuff is good.  It’s a cross between a custard and a cake made with mochiko rice flour.  It tastes like butterscotch.  It’s also very, very easy to make.  I used to make Butter Mochi often, but I decided at some point to try to forget that I knew how to make it.  Butter Mochi is so good that when it’s around, I will eat it for breakfast, lunch, dinner and dessert.  I’m pretty sure that Butter Mochi was solely responsible for a spike in my weight in my mid twenties.  img_9653

Toward the end of the end of my mid-twenties butter mochi binge,  I tried making it with less sugar in some sort of sad attempt to make it more healthy.  This summer, I made it with all the sugar with my students at cooking camp and then again with reduced sugar when I visited my mother in Canada.   It really is better with ALL the sugar.  I’ve decided that a better solution to my mochi self control problem is just to make it smaller batches.  Here is a recipe for a manageable amount of butter mochi.


  • 1/4 cup melted butter plus extra to grease the pan
  • 2 cups mochiko plus extra to dust the pan
  • 1 and 1/4 cup white granulated sugar
  • 2 cups milk
  • 2 eggs
  • 1 and 1/2 tsp baking powder
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 400 degrees.
  2. Grease the bottom and sides of an 8×8 baking pan.  Dust the bottom and sides of the pan with mochiko flour.
  3. Combine all of the ingredients in a large bowl and mix until there are no lumps.  Pour the batter into the prepared pan and bake for 1 hour.



2 Comments Add yours

  1. Glenda says:

    Yeah, I think they loved it. One little guy has chipmunk cheeks, mocha in hand and is reaching for another piece!

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