Butter Mochi, Microwave Magic

Yes, on the Mochi treat trail once again.  Aside from being delicious, Mochi is pretty darn easy to make thanks to Mochiko Sweet Rice Flour.  I have been playing around with recipes that find their roots in Hawaiian Butter Mochi.  Sweet Rice flour, butter, eggs, sugar, and different liquids (milk, coconut milk, fruit nectars….) combined and baked into delightful bars or muffins.   A bit cakey, a bit chewy yet forgiving, sweet but not cloyingly so, and maddingly addictive. The Butter Mochi Muffins is by far the most popular recipe on 3jamigos.  But…

There Is A New Kid In Town

A recipe for Butter Mochi on No Recipes had me running to my kitchen.  Whaddya know, these little gems are made in a microwave.  Unlike baked Hawaiian Butter Mochi treats, this one is texturally similar to classic mochi found in Japanese Manju Shops.  (Worth a visit! Shuei-Do in San Jose or Benkyodo in San Francisco).  The riff of adding butter, sugar, and milk is genius.  You end up with a soft, chewy, smooth, slightly sweet, buttery, insanely delicious treat.

Shortcuts: Momofuku, Microwave, and Mochiko

The microwave makes this a quick and easy treat.  I’ve been playing around with cooking in the microwave ever since I bought a set of Cook Anyday Microwave cookware.  Yes I know, I could have used the pyrex glass dish I have but…damn, that Dave Chang of Momofuku is really good at getting you to buy stuff, lol.  And really, you can never have too many bowls.  I listen to his podcast and its offshoot, Recipe Club.  and I find myself laughing A LOT.  A good thing during these crazy times.

Traditionally, Mochi starts with glutinous rice that is soaked, steamed, and laboriously POUNDED into a sticky mass that is used to form those cute little balls and squares you take for granted at the Manju Shop.  Luckily, we can start with Mochiko or Sweet Rice Flour-no soaking or pounding.  Just put everything in a bowl and stir.  How easy is that?  Along with the microwave, you will be cranking out batches of Butter Mochi in minutes.

Combine Mochiko flour and sugar in a large glass bowl (or microwavable bowl).   Add one-third of the milk, stir to make a smooth paste, gradually add the rest of the milk, and stir well for a lump-free batter. Place bowl in the microwave and nuke for two and a half minutes.  The mochi will look thicker and form some lumps.  Remove the bowl and add the butter.  Stir until the butter is fully incorporated and the mixture is smooth again.  The recipe calls for cultured butter which has a slight tang.  I used Trader Joe’s French Cultured Butter.  You could probably use European-style butter like Kerrygold Irish Butter.  I also used salted butter which I think enhances the flavor.

Put it back in the microwave for another three and a half minutes.  Carefully (it’s hot!) remove the bowl from the microwave and knead the dough with a wooden spoon or silicone spatula NOT your hands.  This helps create that translucent, elastic texture.

If it doesn’t get that translucent look or isn’t very elastic, try microwaving it another minute.  Transfer the Mochi into a small square pan lined with parchment.  The recipe calls for a five-by-five-inch pan.  Hmmm, not a size I have so I improvised.  Place pan (box in my case) in the fridge to chill.

The final step is cutting the Butter Mochi.  It will be really sticky.  To keep the pieces from sticking dust with potato starch or cornstarch.  Sorry folks, powdered sugar will not work as it will absorb moisture from the mochi and turn gummy.  Serve.  Mochi can be stored at room temperature for a day or in the fridge for longer.  Bring to room temp before serving.

And one mor-chi tip

I made a second batch using coconut milk.  For folks that are milk intolerant, this would work well. Win-win.  Reduce the first microwave time to 2 minutes.  It solidified a little quicker than the regular milk version which made stirring in the butter a little harder.  You do lose a bit of the pure butter flavor but the coconut milk is a nice complement.  Play around with the microwave times for your machine.  For the second microwave session, I’d go 3 minutes first and check before zapping it further.

Print Pin

5 from 3 votes

Butter Mochi

Butter Mochi made in the microwave! Soft, chewy, buttery, a hint of sweetness, this Japanese treat is easy to make and delicious!

Course Dessert

Cuisine Asian

Keyword brown butter, butter mochi, Dessert, mochiko, sweet rice flour

Prep Time 7 minutes minutes

Cook Time 7 minutes minutes

Ingredients

• 100 grams mochiko
• 90 grams granulated sugar a little less than 1/2 cup
• 1 cup whole milk or coconut milk
• 3 tablespoons Cultured Butter (45 grams) TJ's French Cultured Butter or Kerrygold Salted Irish Butter. I like the bit of salt.
• Potato starch or cornstarch for dusting

Instructions

• Line a 5-inch square pan with parchment paper. Use any small pan, 4x6 (lol, does anyone have a pan this size?)
• Add the mochiko and sugar to a large microwave-safe bowl, and then add about 1/3 of the milk. Stir the mixture together until there are no lumps. Add the remaining milk and continue stirring until it is smooth.
• Put the bowl, uncovered, in the microwave and set it to cook for 2:30. If you have a 600 watt microwave, use full power. Adjust accordingly.
• Remove the bowl from the microwave and stir the mixture until it's mostly smooth.
• Add the butter and stir until fully melted and incorporated.
• Microwave uncovered for another 3:00-3:30. Get to know your microwave!
• Carefully remove the bowl from the microwave. Use a silicone spatula to knead the mochi together. The mochi is very hot, do not get it on your hands as you stir. The mixture will get very sticky and turn a translucent yellowish-white color as you knead it. If this doesn't happen, microwave it for another minute or two.
• Transfer it to the prepared parchment-lined pan and press the butter mochi into the corners and flatten off the top.
• Chill the mochi in the refrigerator for a few hours to firm it up. Unmold the butter mochi and peel off the parchment paper. Use a sharp knife to cut it into approximately 1" squares and then dust each piece liberally with potato starch. Brush the excess starch off and serve.