Ingredients
Equipment
Method
- Set your oven to preheat at 350°F (175°C).
- Stir together the sweet rice flour, granulated sugar, and baking powder in a large mixing bowl until evenly combined.
- Whisk the coconut milk, melted butter, eggs, and vanilla extract together in a separate bowl until smooth.
- Add the wet mixture to the dry ingredients and stir well until the batter is completely free of lumps.
- Slowly pour in the milk, mixing until the batter has a thick but pourable texture.
- Generously grease a 9x13 inch baking dish. Pour in all of the batter and spread it out evenly.
- Bake for 30 to 40 minutes, until the surface is golden brown and a toothpick inserted into the center comes out clean.
- Let the mochi rest in the pan for at least 10 minutes to cool before slicing into squares. Enjoy warm or at room temperature.
Nutrition
Notes
Sweet rice flour, or mochiko, is essential for the classic chewy texture—regular rice flour will not work. For a dairy-free version, substitute the butter and milk with coconut oil and a non-dairy milk. Letting the mochi cool fully makes slicing easier and cleaner. Store leftovers in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days; bring to room temperature or gently reheat to soften before serving. Butter mochi doesn't freeze well as it can lose its chewy texture.