Butter mochi is a well-liked Hawaiian dessert that my circle of relatives loves, too. Since they’re followers of inexperienced tea powder, I made a decision so as to add this Japanese aptitude in my straightforward Matcha Butter Mochi recipe. Baked in a single pan with a batter of mochiko (glutinous rice flour) and coconut milk, it has a delicate taste and alluring aroma that everybody will love.
If you happen to love matcha recipes, strive my Matcha Cookies, Matcha Marble Pound Cake, and Matcha Ice Cream subsequent!
What’s Matcha Butter Mochi?
Butter mochi is a Hawaiian candy cake made with mochiko (glutinous rice flour), butter, and coconut milk. In matcha butter mochi, we taste it with Japanese inexperienced tea powder as a substitute of vanilla extract. This distinctive Hawaiian dessert is a component Japanese mochi and half tropical coconut custard cake that will have influences from the Filipino cake bibingka and Japanese chichi dango (乳団子) initially from Hiroshima.
Why I Love This Recipe
- Chewy mochi-mochi texture – If you happen to get pleasure from mochi, you’ll love the signature chew of this cake.
- Addictively crispy edges – The baked crust offers a beautiful textural distinction with the chewy heart.
- Dreamy inexperienced tea taste – The delicate, earthy matcha style and vanilla-like aroma are unmistakable.
- Straightforward to make – Prepared in 1 hour, it’s excellent for a potluck celebration or household gathering!
Substances for Matcha Butter Mochi
Discover the printable recipe with measurements under.
Tips on how to Make Matcha Butter Mochi
Preparation
- Make the matcha butter. Soften gently till heat and liquid within the microwave or a double boiler. Sift the matcha into the nice and cozy butter and stir with a spoon.
- Combine the eggs and sugar. Add the sugar in 3 additions, stirring slowly every time to mix.
- Add the matcha butter. Mix the butter combination with the egg combination. Stir within the salt and coconut milk.
- Fold within the dry elements. Add the dry ingredient combination (mochiko and baking powder) in 3 additions till simply mixed.
Baking
- Bake. Pour the butter mochi batter right into a buttered baking dish, faucet it on the counter to launch the air bubbles, and bake till set, about 50 minutes.
Assemble
- Cool and serve. Cool within the pan on a wire rack, slice into desired items, and serve at room temperature or barely heat.
Nami’s Recipe Suggestions
- Bloom the matcha – Add it to heat liquid so it dissolves easily and releases its full aroma and taste. I let the melted butter cool to 160°F (70°C) earlier than including the matcha. It may possibly flip bitter if the liquid is just too scorching, so watch out.
- Sift the matcha – Use a fine-mesh tea strainer to forestall clumps of matcha powder within the butter combination.
- Don’t whip – To get the traditional mochi chew, gently stir the eggs and sugar till simply mixed. Whipping provides air and can make it lighter, fluffier, and extra cake-like.
- Gently fold – Combine the dry elements into the moist elements till no dry pockets stay. Stir gently so that you don’t aerate the batter.
- Cool within the pan – Let the cake cool and agency up earlier than eradicating from the dish. If you happen to attempt to raise it out whereas it’s scorching, it could break aside.
- Rinse the knife – I rinse off and dry the knife midway via slicing to forestall sticking.
- Finger meals dimension – Normal items are 2 x 2 inches (5 x 5 cm), which look good. For serving, I lower them half as huge in order that they’re simpler to get pleasure from along with your fingers (see under).
- Freeze whereas contemporary on day 1 – Place items on parchment paper squares and retailer in an hermetic container (see how I layer them under). Leftover matcha butter mochi will hold within the freezer for a month.
Variations and Customizations
- Add dried shredded coconut. Combine it into the batter and sprinkle some on high.
- Skip the matcha. Make my traditional Butter Mochi recipe with vanilla extract.
- Make it chocolate. Swap in cocoa powder and melted chocolate chips.
Tips on how to Serve Matcha Butter Mochi
Storage and Reheating Suggestions
To retailer: For greatest coloration retention, retailer uncut in a cool, well-ventilated place for two–3 days. Matcha oxidizes and can flip brown over time, particularly on the lower edges. Loosely cowl it with a paper towel to defend it from mild publicity, which additionally impacts coloration. To freeze: Wrap in plastic wrap, place in a freezer bag or hermetic container, and freeze for as much as 1 month.
To reheat: Thaw in a single day within the fridge or at room temperature. Serve at room temperature or warmth in a microwave for five–10 seconds till barely heat.
Continuously Requested Questions
Sure, you may bake one batch of batter in two 8×8-inch baking pans. It’s possible you’ll must shorten the baking time.
Sure, you may stir it in a big bowl. Make sure to not whip air into it if you’d like a chewy texture.
Stop your display screen from going darkish
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Collect all of the elements.
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Preheat the oven to 350ºF (175ºC). Grease a 9 x 13-inch (23 x 33-cm) glass baking dish with about ½ tablespoon of butter.
To Make the Matcha Butter Combination
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Gently heat 1½ sticks unsalted butter in a double boiler or microwave till simply melted. Within the microwave, heat it in a heat-safe bowl for 30 seconds (1000W), stir, then warmth for one more 15 seconds. The butter ought to be liquid and heat—about 160ºF (70ºC)—however not scorching. Don’t overheat. Why? Matcha can flip bitter if the liquid is just too scorching.
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Sift 4 Tbsp matcha (inexperienced tea powder) into the melted butter utilizing a fine-mesh strainer.
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Combine nicely with a whisk to totally incorporate and take away lumps. Put aside. Nami’s Tip: We combine matcha into heat butter, which brings out the aroma and taste.
To Combine the Batter
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Mix 1 lb mochiko (glutinous rice flour/candy rice flour) and ½ tsp baking powder in a separate bowl with a hand whisk till nicely integrated. Put aside.
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Crack 5 massive eggs (50 g every w/o shell) into the bowl of a stand mixer fitted with the paddle attachment. Beat gently simply till the yolks and whites mix, about 1 minute on the Stir or Velocity 2 setting. (You would additionally combine it in a big bowl with a hand whisk or electrical hand mixer.)
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Steadily add 2 cups sugar in three additions, mixing every time for 1 minute on low pace (Stir setting).
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Nami’s Tip: Don’t whip. For that traditional chewy texture, gently stir the eggs and sugar till simply mixed. Whipping provides air, which makes the butter mochi lighter, fluffier, and extra cake-like.
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Subsequent, add the matcha butter combination to the egg combination and stir gently till simply mixed. Don’t whip.
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Add ½ tsp Diamond Crystal kosher salt and stir briefly till nicely mixed, about 15 seconds. Nami’s Tip: I add the salt to the moist elements to make sure it blends nicely into the batter.
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Shake 1 (13½-oz) can unsweetened coconut milk nicely earlier than opening to recombine any separated fats. Pour it into the egg combination and stir for about 1 minute on low pace. Nami’s Tip: Some manufacturers are laborious to combine if the fats solidifies, so use a hand mixer to mix if wanted. For instance, Edward & Sons’ natural coconut milk is usually clumpy, so pre-mixing helps.
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Add the dry mochiko combination to the moist elements in three additions, mixing gently every time.
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That is the second addition of the mochiko combination.
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This is the final addition of the mochiko combination. Nami’s Tip: For a signature chewy texture, don’t overmix—there’s no gluten in mochiko, however including in an excessive amount of air may give it a cake-like texture.
To Bake
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Pour the batter into the ready baking dish.
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Clean the highest with a spatula. To launch air bubbles, faucet the pan on the countertop one or two instances from a peak of three–4 inches (7–10 cm). Gently shimmy the pan backward and forward to even out the floor.
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Bake within the heart rack of the 350ºF (175ºC) preheated oven till set, about 50 minutes. Alter the baking time relying on the thickness of your pan. The mochi cake is finished when it is golden brown on the sides and an inserted wood skewer comes out with moist crumbs.
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Take away from the oven and funky within the pan on a wire rack. It should agency up because it cools. Whereas it is nonetheless heat, run an offset spatula or butter knife alongside the sides. Nami’s Tip: Don’t fret if one nook of the Matcha Butter Mochi pops up whereas baking—it would sink again into the pan because it cools (similar to mine did).
To Retailer
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To Retain Matcha Shade: Retailer the Matcha Butter Mochi uncut in a cool, well-ventilated place for as much as 2–3 days. Matcha will oxidize and the colourful inexperienced will flip brown over time, particularly on lower edges. Publicity to mild additionally impacts coloration, so as soon as cooled, loosely cowl with a paper towel to defend from mild.To Freeze: Freeze some whereas they’re contemporary on day 1—don’t wait until day 3. Place every bit on a small sq. of parchment paper, then retailer them in an hermetic glass container. They are going to hold nicely within the freezer for as much as a month. Thaw in a single day within the fridge or on the countertop earlier than serving. Serve at room temperature or warmth in a microwave for five–10 seconds to get pleasure from heat.
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