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