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Pillowy butter mochi ricecakes make for a delicious mid-afternoon snack.
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Butter Mochi

Soft and bouncy with a rich buttery flavor and mild sweetness, this Japanese Butter Mochi(バター餅) is a delicious creamy snack that's easy to make and comes together in almost no time at all.
Course Dessert, Snacks
Cuisine Japanese
Keyword mochi, wagashi
Main Ingredient Rice
Diet Gluten-Free, Vegetarian
Prep Time 4 minutes
Cook Time 6 minutes
Cooling Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 pieces
Calories 74kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 100 grams mochiko
  • 90 grams evaporated cane sugar a little less than ½ cup
  • 1 cup whole milk
  • 45 grams cultured unsalted butter 3 tablespoons
  • Potato starch for dusting
Grams + US Cups - US Standard

Instructions

  • Prepare a 5-inch square mold by lining it with parchment paper.
    Lining a 5-inch mold with parchment paper so the butter mochi doesn't stick.
  • Add the 100 grams mochiko and 90 grams evaporated cane sugar to a large microwave-safe bowl, and then add about ⅓ of the 1 cup whole milk. Stir the mixture together until there are no lumps. Add the remaining milk and continue stirring until it is smooth.
    100 grams mochiko, 90 grams evaporated cane sugar, 1 cup whole milk
    Mixing mochiko with milk and sugar.
  • Put the bowl in the microwave oven and set it to cook for 2:30 at 600 watts.
  • Remove the bowl from the microwave and stir the mixture together until it's mostly smooth. It's okay if you have some small lumps.
    Whisking partially cooked mochi in a glass bowl.
  • Add the 45 grams cultured unsalted butter and stir it into the mixture until the butter is fully melted and incorporated.
    45 grams cultured unsalted butter
    Whisking butter into hot mochi batter.
  • Microwave at 600 watts for another 3:30.
  • Carefully remove the bowl from the microwave oven and use a silicone spatula to knead the mochi together. The mochi is very hot, so be careful not to get it on your hands as you stir. The mixture should get very sticky and turn a translucent white color as you knead it. If this doesn't happen, microwave it for another minute or two.
    Kneading butter mochi with a spatula.
  • When you're happy with the texture of your mochi, transfer it to the prepared parchment-lined mold and press the butter mochi into the corners and flatten off the top.
    Pressing butter mochi into a mold.
  • Chill the mochi in the refrigerator for a few hours to firm it up. When it's cooled down, unmold the butter mochi and peel back the parchment paper. Use a sharp knife to cut it into bite-size pieces, and then dust each piece with a generous coating of Potato starch. Dust the excess starch off of each piece of mochi and serve.
    Potato starch
    Dusting butter mochi with potato starch.

Video

Nutrition

Calories: 74kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 7mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Vitamin A: 95IU | Calcium: 19mg | Iron: 1mg