Are you curious about what makes butter mochi such a beloved dessert and how Joanne Chang’s expertise enhances it?

By the end of this guide, you’ll discover everything about butter mochi—from its origins to how you can perfect it at home, inspired by Joanne Chang’s insights.

Joanne Chang, the celebrated pastry chef behind Flour Bakery, shares her refined take on butter mochi, blending traditional Hawaiian roots with a sophisticated touch. Her recipe, featuring ingredients like mochiko and vanilla bean paste, has delighted countless dessert enthusiasts.

Dive into this article to learn Joanne’s recipe, uncover tips for achieving the perfect texture, and find out where you can savor or source this delectable treat!

What is Butter Mochi?

Butter mochi is a classic Hawaiian treat that’s both tender and chewy. It combines the rich flavors of butter and vanilla with the unique texture of glutinous rice flour. Imagine a dessert with a soft, marshmallow-like center and a slightly crunchy, golden crust. While it’s reminiscent of Japanese mochi, butter mochi is baked and often compared to a Hawaiian version of brownies. Key ingredients include:

Glutinous rice flour (also called mochiko)
Coconut milk and/or whole milk
Sugar and butter

It’s naturally gluten-free, making it accessible to many dessert lovers!

Joanne Chang and Butter Mochi

Joanne Chang, celebrated for her bakery Flour Bakery and her book Pastry Love, shares a delightful butter mochi recipe. Her take on this dessert emphasizes ease and versatility. Joanne’s recipe features coconut milk, shredded sweetened coconut (optional), and vanilla bean paste for a touch of elegance. For those who want to try it, here’s a simplified version of her recipe:

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Ingredients

4½ cups mochiko glutinous rice flour
1 can 13.5-14 oz full-fat coconut milk
1½ cups whole milk
1⅘ cups sugar
½ cup unsalted butter melted
3 large eggs
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon vanilla bean paste
¾ cup sweetened shredded coconut optional

Instructions

Preheat your oven to 350°F and butter a 9×13-inch baking pan.
Mix all ingredients in a large bowl until smooth. Let the batter rest for 15 minutes.
Pour into the pan and bake for 1 hour 10-20 minutes, or until golden and firm.
Cool, cut into squares, and serve!

Where to Find Butter Mochi

If you’re not ready to bake, you might find butter mochi at:

Flour Bakery: While not confirmed, Joanne Chang’s bakery could feature this dessert. Check their menu or inquire.
Hawaiian bakeries or specialty stores: Many local spots carry this treat.
Online retailers: Some bakeries ship butter mochi nationwide.

Why Try Butter Mochi?

Butter mochi is a unique dessert that’s both nostalgic and modern. Its appeal lies in its texture — a true sensation with its chewy, tender interior and crunchy exterior. Joanne Chang’s version adds a sophisticated twist with high-quality ingredients like vanilla bean paste.

Tips for Perfect Butter Mochi

Use mochiko flour: This is essential for the chewy texture.
Coconut variations: If you love coconut, add shredded coconut or use coconut cream for extra richness.
Don’t overbake: The key is achieving a golden crust while maintaining a soft center.
Storage: Butter mochi stays fresh at room temperature for up to four days or can be frozen for longer storage. Reheat in an oven for a slightly crispy top.

Frequently Asked Questions

1. What makes Joanne Chang’s recipe unique? Her recipe balances flavors and textures beautifully, and the optional shredded coconut adds extra depth for those who enjoy coconut.

2. Can I substitute ingredients? Yes! For a less rich version, substitute whole milk with low-fat milk or skip the shredded coconut if you’re not a fan.

3. Is butter mochi gluten-free? Yes, it’s made with glutinous rice flour, which is naturally gluten-free.

Final Thoughts

Butter mochi is a must-try dessert for anyone who loves chewy, buttery treats. Joanne Chang’s recipe provides a wonderful starting point, whether you’re new to butter mochi or a seasoned fan. Whether you bake it yourself or find it at a bakery, you’re in for a delightful experience!