Butter mochi is a classic Hawaiian dessert that is butter, sweet and chewy. With it's main ingredients of coconut milk and glutinous rice flour. What I absolutely love about this recipe is that you can easily make it into big batches or a small batch and experiment with different flavors.
In this case, I used From the Reserve's Vanilla Matcha powder but I've made experimented with strawberry, ube and coconut. It's such a fun recipe to discover new flavors with.
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Benefits of Matcha
Matcha is one a trending flavors and as it's no wonder why it's so beloved around the world. It not only tastes great but the health benefits that come with it are extensive.
Matcha is rich of catechins which acts as a natural antioxidant. They help with stabilizing harmful free free radicals which protect your cells from damage. It's been linked to a number of protective health benefits such as lowering blood pressure, lower cholesterol, defense against cancer, inflammation and much more.
Matcha vs. Green Tea
Matcha is derived from pulverizing loose, dried green tea leaves into a fine powder. It is believed that consuming matcha powder offers greater health benefits as you are consuming the whole leaves as opposed to seeping the tea leaves in hot water.
Stir to your heart's content. Unlike wheat flour, glutinous rice flour can be mixed as much as you like and it's best to try to get as much of those lumps out for a smoother texture.
Testing new flavors. Regardless of the flavor that you add, combine all of your dry ingredients together first, and then your wet ingredients separately and then combine. In this instance, matcha powder is a dry ingredient, so I start with the dry ingredient base and then mix the matcha powder into the dry ingredients. Wet ingredients such as a jam can be mixed in with the wet ingredients or gently folded in once the batter is combined!
Air bubbles. Gently drop your filled pans on the counter top a couple of times to ensure that the air bubble pockets escape and for an even crust.
Cake shape. Cake shapes are up to you for this delicious recipe. You can make them as butter mochi muffins, added to a rectangular pan to make bars and my case mini loaves because my favorite part of this cake is the chewy yet caramelized crusty edges.
3 Days Room Temperature. It can sit out in room temperature up to 3 days in an air tight container.
1 week Refrigerated. It can be stored in the fridge in an air tight container up to 1 week. It'll get hard and will dry out. You can pop it in the microwave for about 30 seconds to soften it. Or pop it in the toaster oven at 350° F for 1-2 mins to help re-crisp the edges.
1 month Freezer. You can store them in the fridge in an air tight container or individually wrapped in plastic or foil. Completely taw to room temperature and then pop it in the microwave for 30 seconds to soften. Or pop it in the toaster oven at 350° F for 1-2 mins to help re-crisp the edges.
8 mini loaves, Approx. 1.5 hours
What You'll Need
2¼ Cup Glutinous Rice Flour
1½ Cup Sugar
2 tsp Baking Powder
½ tsp Salt
1 tsp From the Reserve Vanilla Matcha Powder (you can substitute for non-flavored matcha powder depending on your preference)
½ Cup Unsalted Butter, melted
1 tsp Coconut Extract (you can substitute with vanilla extract)
2 Cups of Milk (your preference--I like using oat milk as it's denser and creamier)
1-13.5oz Can Coconut Milk
2 Large Eggs
¼ Cup Azuki Paste (sweetened red bean paste)
2 Tbsp Confectioner Sugar
Lemon Wedge or 1 tsp Lemon Juice
½ Tbsp Milk
All You Need To Do
Preheat oven to 350° F.
Sift all of your dry ingredients together in a large mixing bowl.
Combine all of your wet ingredients in together in a separate medium bowl. Make sure it is thoroughly combined.
Slowly add your wet ingredients into the dry ingredients in batches on medium speed until fully combined.
Grease your pan and evenly spread the batter across your pan.
With a small spoon drop about ¼ tsp size drops of azuki paste into the batter. Note: You can make your own red bean paste but because of the small amount needed for this recipe, I find it easier to purchase pre-made paste from a can.
Drop the pan onto the countertop about 4-5 times to remove air pockets. Don't lift the pan more than 4-5 inches from the counter to avoid splatter.
Bake for about an hour. The top should be a nice golden brown and toothpick should come out clean.
Set on wire rack and cool completely.
Make your icing (optional) by combining all of the icing ingredients together until smooth. Note: If your icing is too watery, add more confectioner sugar. If your icing is too thick, add more milk.
Drizzle icing on top of fully cooled cakes.
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