This isn’t just another dessert; it’s an experience! And the best part? This incredible Butter Mochi is surprisingly simple to whip up. With minimal steps and mostly one-bowl mixing, you’re on your way to a truly delicious, crowd-pleasing treat that feels gourmet without the fuss. If you’re looking for a unique dessert that will have everyone asking for the recipe, this Salted Wild Honey Butter Mochi is it. Try it tonight—you won’t believe how simple it is!
Ingredients
Here’s what you’ll need to create your own amazing Salted Wild Honey Butter Mochi:
- 1 box (16 ounces, or about 454g) Mochiko flour: This special glutinous rice flour is the heart of Butter Mochi, giving it its signature chewy texture. Don’t substitute with regular rice flour, as the results will be very different. You can learn more about this wonderful ingredient from this Mochiko Flour Info.
- 1 ½ cups granulated sugar: Provides the foundational sweetness that complements the honey in this Butter Mochi.
- 2 teaspoons baking powder: This helps the Butter Mochi rise slightly and gives it a tender crumb, ensuring a delightful texture.
- 1 teaspoon fine sea salt: Crucial for balancing the sweetness and enhancing all the other flavors in the Butter Mochi. This really makes the wild honey notes pop.
- 4 large eggs, at room temperature: Eggs bind the ingredients and contribute to the richness and structure of the Butter Mochi. Using them at room temperature helps create a smoother batter.
- ½ cup (1 stick or 113g) unsalted butter, melted and slightly cooled: Adds incredible buttery flavor and moisture, essential for any good Butter Mochi.
- 1 can (13.5 ounces or approx 400ml) full-fat coconut milk, well shaken: This imparts a subtle tropical flavor and creamy richness, a classic component in many Butter Mochi recipes. Ensure it’s well-shaken for consistent texture.
- ¼ cup high-quality wild honey: The star! Wild honey offers complex floral notes that truly elevate this Butter Mochi. You can explore the Wild Honey benefits to appreciate its unique qualities compared to standard honey.
- 1 teaspoon pure vanilla extract: Enhances all the sweet flavors in the Butter Mochi, tying everything together.
- Flaky sea salt, for finishing (optional but highly recommended): A final sprinkle elevates the sweet-salty contrast, making each bite of your Butter Mochi even more delightful and sophisticated.
Tips for the Perfect Butter Mochi
- For an extra gooey center in your Butter Mochi, try slightly underbaking it by 3-5 minutes. Keep a close eye on the edges to ensure they are set.
- A generous sprinkle of flaky sea salt on top just after baking, while the Butter Mochi is still warm, makes a world of difference. It adheres well and provides a lovely crunch and flavor burst that complements the wild honey beautifully.
- Ensure your wild honey is good quality; its distinct flavor profile is key to this specific Salted Wild Honey Butter Mochi. The complexity of wild honey truly shines.
Universal Baking Tips for Success
- Always bring your eggs and any dairy (like coconut milk if you store it chilled) to room temperature before baking. They incorporate much more easily into batters, leading to a smoother, more uniform texture in your Butter Mochi.
- Measure your mochiko flour correctly: spoon the flour into your measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, resulting in using too much and leading to a denser Butter Mochi.
Step-by-Step Instructions
Creating this delicious Salted Wild Honey Butter Mochi is a joy. Follow these detailed steps for a perfect bake every time, resulting in the most amazing Butter Mochi you’ve ever tasted:
- Preheat and Prepare Your Pan: First things first, preheat your oven to 350°F (175°C). This ensures your oven is at the correct, stable temperature when your Butter Mochi batter is ready, which is crucial for even baking. An accurately heated oven is the first step to perfect Butter Mochi. Next, generously grease and flour a 9×13 inch baking pan. Alternatively, and my preferred method for easy removal, line the pan with parchment paper, leaving a 2-inch overhang on the two longer sides. These overhangs will act as handles, making it much simpler to lift the finished Butter Mochi out of the pan once cooled. Greasing (even if using parchment for the base) the sides of the pan prevents the Butter Mochi from sticking and ensures it releases cleanly, maintaining those beautiful edges.
- Combine Dry Ingredients Thoroughly: In a large mixing bowl – choose one with ample space to avoid spills – add your box of mochiko flour, the granulated sugar, baking powder, and the 1 teaspoon of fine sea salt. Using a whisk, combine these dry ingredients together very thoroughly for at least 30-60 seconds. This step might seem simple, but it’s vital because it evenly distributes the baking powder (for leavening) and the salt (for flavor balance) throughout the mochiko flour. Proper distribution means every piece of your Butter Mochi will have consistent flavor and texture, preventing any unwelcome salty pockets or areas that don’t rise as they should.
- Whisk Wet Ingredients for a Smooth Base: In a separate medium-sized bowl, crack the 4 large, room-temperature eggs. Using a whisk, lightly beat them for about 30 seconds. You’re not trying to whip them into a foam, just enough to combine the yolks and whites smoothly. Room temperature eggs incorporate more easily, leading to a better emulsion. Then, pour in the melted and slightly cooled unsalted butter. It’s important the butter isn’t hot, as it could scramble the eggs. Whisk again until the butter is well combined with the eggs. Now, add the well-shaken full-fat coconut milk (shake the can vigorously before opening to ensure the cream and water are mixed), the star ¼ cup of aromatic wild honey, and the pure vanilla extract. Whisk all these wet ingredients together vigorously until the mixture is completely smooth, homogenous, and beautifully fragrant. This careful mixing creates a luscious liquid base, which is essential for the unique texture of your Butter Mochi.
- Marry Wet and Dry Ingredients Gently: Now, it’s time to bring it all together. Gradually pour the prepared wet ingredient mixture into the large bowl containing the combined dry ingredients. Using your whisk, begin to mix gently but purposefully. Continue mixing until all the ingredients are just combined and you no longer see any dry streaks of mochiko flour. It’s very important to be careful not to overmix the batter at this stage. While mochiko flour is gluten-free, overmixing can still affect the final texture, potentially making your Butter Mochi a bit tough rather than achieving that perfectly tender, chewy quality we’re aiming for. A few small lumps in the batter are perfectly acceptable; they will typically dissolve during the baking process. The final Butter Mochi batter will be quite thin and liquid, which is entirely normal for this type of recipe.
- Rest the Batter for Optimal Chewiness (Highly Recommended): If your schedule allows, this optional step can significantly enhance your Butter Mochi. Cover the bowl of batter with plastic wrap or a clean kitchen towel and let it rest at room temperature for about 15 to 30 minutes. This resting period allows the mochiko flour particles to fully absorb the liquids in the batter, a process known as hydration. When the flour is fully hydrated, it results in an even chewier, more tender, and more cohesive texture in the final baked Butter Mochi. It’s a small investment of time that pays off in the delightful mouthfeel of your finished product.
- Pour Batter into the Prepared Pan: After the optional resting period, give the Butter Mochi batter one last gentle stir to ensure it’s uniform, as some settling might have occurred. Then, carefully pour the batter evenly into your prepared 9×13 inch baking pan. If needed, use a spatula to gently spread the batter so it forms an even layer and reaches all corners of the pan. This ensures your Butter Mochi bakes evenly and has a consistent thickness throughout.
- Bake to Golden Perfection: Carefully place the pan of Butter Mochi batter onto the center rack of your preheated 350°F (175°C) oven. Baking on the center rack promotes even heat circulation. Bake for approximately 50 to 60 minutes. The Butter Mochi is done when the top is a beautiful, rich golden brown, and the edges have started to pull away slightly from the sides of the pan. The center should be set but may still feel a little soft to a gentle touch. A reliable test is to insert a toothpick or a thin skewer into the center of the Butter Mochi; it should come out mostly clean, perhaps with a few moist crumbs clinging to it, but definitely not wet batter. Ovens can vary, so begin checking for doneness around the 50-minute mark. The delightful aroma of baking Butter Mochi, with hints of coconut, butter, and wild honey, will fill your kitchen – a truly wonderful sign!
- Cool Completely – The Secret to Texture: This step requires patience but is arguably one of the most crucial for achieving the perfect Butter Mochi texture! Once your Butter Mochi is baked to golden perfection, carefully remove the pan from the oven and place it on a wire cooling rack. If you used the parchment paper sling method, you can allow the Butter Mochi to cool in the pan for about 15-20 minutes, then carefully use the parchment overhangs to lift the entire slab out of the pan and place it directly onto the wire rack to continue cooling. Allow the Butter Mochi to cool completely to room temperature. This can take at least 2 to 3 hours, or sometimes even longer depending on your kitchen’s ambient temperature. Cooling allows the starches in the mochiko flour to fully set and develop that signature chewy, slightly springy, and wonderfully satisfying texture that makes Butter Mochi so unique and beloved. Attempting to cut it while it’s still warm will invariably result in a gummy, sticky, and messy texture, rather than clean, chewy squares. Your patience here will be richly rewarded with the ideal Butter Mochi experience.
- Cut, Garnish, and Serve Your Masterpiece: Once the Butter Mochi is completely cooled – resist the temptation! – it’s time to cut it into portions. For the cleanest cuts, use a sharp knife. Some find that a plastic knife, a bench scraper, or a knife lightly greased with neutral oil or cooking spray can help prevent the Butter Mochi from sticking. Cut into squares, diamonds, or any shape you prefer. Typically, a 9×13 pan yields about 24 modest squares. If you’re using it, now is the perfect moment to sprinkle a little flaky sea salt over the cut pieces of Butter Mochi. This adds a lovely textural contrast and a final burst of flavor that enhances the sweetness of the wild honey. For an extra touch of elegance and a boost of honey flavor, you can also drizzle a tiny bit more wild honey over each piece before serving. Your homemade Salted Wild Honey Butter Mochi is now ready to be enjoyed!
- Storing Your Delicious Butter Mochi: Proper storage will keep your Butter Mochi tasting fresh. Store any leftover Butter Mochi in an airtight container at room temperature. It should remain enjoyable for up to 2-3 days. For longer storage, you can place the airtight container in the refrigerator for up to a week. Be aware that refrigeration will cause the Butter Mochi to become firmer and a bit denser. You can enjoy it cold straight from the fridge if you like that texture, or allow it to come back to room temperature for about 30-60 minutes before serving, which will help it soften up. Some people also enjoy gently warming individual pieces of Butter Mochi in the microwave for just 5-10 seconds to restore some of its initial softness and chewiness, but be careful not to overheat it.
This Salted Wild Honey Butter Mochi recipe creates a truly special and memorable treat. The combination of chewy texture, buttery richness, and the unique sweet-salty profile from the wild honey and salt is simply irresistible. Enjoy every step of making and, of course, eating this delightful Butter Mochi!
Serving Ideas
Serving your Salted Wild Honey Butter Mochi can be an experience in itself, transforming this humble treat into an elegant dessert or a delightful snack. For a simple yet sophisticated presentation, arrange the golden-brown Butter Mochi squares on a clean, white platter, allowing their natural color and texture to shine. A light dusting of powdered sugar just before serving can add a touch of visual appeal, contrasting beautifully with the rich hue of the Butter Mochi. Consider adding a small edible flower or a mint leaf to each square for an extra pop of color.
Consider pairing your Butter Mochi with a scoop of high-quality vanilla bean ice cream; the cool creaminess provides a wonderful contrast to the chewy mochi. The warmth of a slightly reheated Butter Mochi piece next to cold ice cream is divine. For another delicious pairing, try it alongside fresh tropical fruits like ripe mango slices, lychees, or tangy passion fruit pulp.
The bright acidity of these fruits will cut through the richness of the Butter Mochi and complement its sweet notes. If you’re serving it for an afternoon tea or coffee break, a cup of unsweetened Japanese green tea (like Sencha or Genmaicha) or a light oolong tea would complement the wild honey notes in the Butter Mochi perfectly. You might also like our Homemade Butter Pecan Ice Cream as a decadent accompaniment, its nutty notes harmonizing with the buttery mochi.
Frequently Asked Questions about
Here are some frequently asked questions about making and enjoying Salted Wild Honey Butter Mochi:
1. What is Butter Mochi, and where does it come from?
Butter Mochi is a beloved dessert particularly popular in Hawaii, though variations using glutinous rice flour exist across many cultures. It’s essentially a baked treat made primarily from mochiko (which is a brand name for sweet glutinous rice flour), butter, sugar, eggs, and a liquid component like evaporated milk or, as in our recipe, coconut milk. The magic of Butter Mochi lies in its unique texture: it’s wonderfully chewy, dense yet tender, and slightly sticky, with a beautifully golden, slightly crisp crust when baked perfectly. It’s not quite a traditional cake and distinct from Japanese mochi confections (which are typically steamed or pounded);
Butter Mochi is its own delightful category. Its origins are often attributed to the rich cultural melting pot of Hawaii, blending Japanese culinary influences (the use of mochi flour) with Western baking techniques and ingredients. You can delve into the broader history of Mochi here to understand its cultural significance. Our Salted Wild Honey Butter Mochi recipe takes this classic and adds a sophisticated twist with the distinct floral notes of wild honey and a balancing touch of salt.
2. Can I use regular rice flour instead of mochiko for Butter Mochi? Is there a difference?
No, you absolutely cannot substitute regular rice flour for mochiko (also known as glutinous rice flour or sweet rice flour) in a Butter Mochi recipe and expect to achieve the desired texture. Mochiko is milled from short-grain glutinous rice, which is very high in amylopectin starch. This specific type of starch is what gives Butter Mochi its characteristic, craveable chewy, springy, and slightly sticky quality.
Regular rice flour, typically milled from medium or long-grain non-glutinous rice, has a different starch composition (higher in amylose). If you were to use it, your Butter Mochi would turn out dry, crumbly, dense, and brittle, completely lacking that signature mochi chew. For successful Butter Mochi, always ensure you’re using flour labeled as “glutinous rice flour,” “sweet rice flour,” or specifically “Mochiko.”
3. My Butter Mochi turned out gummy and sticky instead of pleasantly chewy. What did I do wrong?
The most frequent culprit for a gummy, overly sticky Butter Mochi is cutting into it while it’s still too warm. Butter Mochi undergoes a crucial transformation as it cools. The starches from the mochiko flour need ample time to set properly, and this process is what develops that perfect, satisfyingly chewy texture. If you slice it prematurely, the interior will be soft, unpleasantly sticky, and indeed gummy. Y
ou must allow your Butter Mochi to cool completely to room temperature – this often means waiting several hours. Patience during this cooling phase is absolutely paramount for the best Butter Mochi texture! Other less common factors could include a slight mismeasurement leading to an imbalance in the liquid-to-flour ratio, or perhaps slight underbaking. Double-check your measurements, ensure your oven temperature is accurate, and bake the Butter Mochi until the center is fully set.
4. How should I store leftover Butter Mochi? And what’s its shelf life?
Proper storage is key to keeping your Butter Mochi tasting its best. Store any leftovers in a well-sealed, airtight container to prevent them from drying out and becoming hard. At room temperature, Butter Mochi will generally stay fresh and maintain a good texture for about 2 to 3 days. If you need to store it for a longer period, you can refrigerate it in an airtight container for up to a week. Be mindful that refrigeration will cause the Butter Mochi to become firmer and denser.
You can certainly enjoy it cold from the fridge if you prefer that texture, or you can let it sit out at room temperature for about 30 to 60 minutes before serving to allow it to soften up. Some enthusiasts like to gently warm individual pieces of Butter Mochi in the microwave for just 5-10 seconds to restore some of its original softness and comforting chewiness; just be careful not to overheat, as it can become too soft or tough. For even longer storage, Butter Mochi can be frozen (wrap individual pieces tightly in plastic wrap, then place in a freezer-safe bag or container) for up to a month. Thaw frozen Butter Mochi at room temperature.
5. Can I customize this Salted Wild Honey Butter Mochi recipe with other flavors or additions?
Absolutely! While this Salted Wild Honey Butter Mochi is exceptionally delicious as presented, Butter Mochi itself is a wonderfully versatile base for culinary creativity. For a citrusy brightness, you could incorporate a teaspoon of finely grated lemon, lime, or orange zest into the batter along with the wet ingredients. For a decadent chocolate variation, consider sifting 1/4 cup of unsweetened cocoa powder with the dry ingredients (you might want to slightly increase the sugar or honey to balance the bitterness). You could also experiment with different extracts, such as almond extract or coconut extract, either replacing or complementing the vanilla.
Textural additions are also popular; many enjoy adding 1/2 to 1 cup of sweetened shredded coconut directly into the Butter Mochi batter for more tropical flair. If you’re a fan of recipes featuring honey, whether sweet or savory, you might also find inspiration in our Recipe for Honey BBQ Chicken Tenders for a different way to enjoy honey’s versatility! Just remember that significant alterations to the Butter Mochi recipe might slightly affect baking times or the final texture, so be prepared for minor adjustments.
6. Why isn’t my Butter Mochi browning nicely on top? It’s cooked, but pale.
Several factors can influence the browning of your Butter Mochi. Firstly, check your oven temperature; ensure it’s accurately calibrated, as an oven running too cool won’t facilitate the Maillard reaction and caramelization needed for good color. Secondly, sugar content plays a significant role in browning; this recipe has ample sugar and honey, but drastic reductions could impact the color. Thirdly, the type of baking pan can make a difference: darker metal pans generally absorb and conduct heat more effectively, promoting better browning on the bottom and edges of the Butter Mochi compared to glass pans or very light-colored shiny metal pans.
Finally, ensure the Butter Mochi is baked for the full duration. If it’s cooked through but still appears pale, you could try moving the pan to a slightly higher rack in the oven for the last 5-10 minutes of baking. Keep a very close watch during this time to prevent the top from burning. The wild honey in this specific Butter Mochi recipe should also contribute positively to achieving a lovely golden-brown crust.
Conclusion
This Salted Wild Honey Butter Mochi is more than just a dessert; it’s a delightful exploration of textures and flavors that I’m sure you’ll fall in love with from the very first bite. From the incredibly satisfying chewiness that only mochiko flour can provide to the rich, buttery notes and the sophisticated, nuanced sweetness of wild honey, all perfectly punctuated by that essential hint of salt, every square is a little piece of heaven.
I truly love how such a unique and impressive treat, this fantastic Butter Mochi, comes together with relatively simple steps and common pantry staples (plus the special mochiko and wild honey!), making it wonderfully accessible for bakers of all skill levels. The distinct character of this Salted Wild Honey Butter Mochi makes it a guaranteed standout at potlucks, family gatherings, holiday celebrations, or simply as a special, comforting treat for yourself and your loved ones. You’ve now learned the secrets to creating this amazing Butter Mochi, and I wholeheartedly encourage you to embrace the process and enjoy the delicious results.
Pro Tips for the Best Butter Mochi:
- For an even richer, more complex flavor in your Butter Mochi, try browning your butter. Before melting it completely, cook the butter over medium heat, swirling frequently, until it turns a nutty golden brown and smells fragrant. Let it cool slightly before adding to the batter. This adds a wonderful nutty, toffee-like depth.
- For a beautiful and professional presentation, use a crinkle cutter or a fluted pastry wheel to cut your completely cooled Butter Mochi into squares or diamonds; the ridged edges look very appealing and add a touch of elegance.
- Infuse your coconut milk for an extra layer of aroma in the Butter Mochi: Gently warm the coconut milk with a split vanilla bean, a cinnamon stick, or a few cardamom pods for about 20-30 minutes. Strain and allow it to cool completely before using in the Butter Mochi recipe.
Variations to explore for your next Butter Mochi adventure include adding a swirl of fruit jam (like guava, passion fruit, or raspberry) into the batter just before baking for a fruity ribbon, or incorporating 1/4 cup of toasted black sesame seeds or matcha powder (sifted with dry ingredients) for a nutty, earthy, or vibrant green tea contrast. Enjoy making this Salted Wild Honey Butter Mochi your own signature treat!
PrintSalted Wild Honey Butter Mochi: A Chewy, Buttery Delight
These Wild Honey Butter Mochi are soft, chewy, and golden with perfectly crisp edges. These are baked, so they’re much easier to make at home!
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
- 1 cup Mochiko Sweet Rice Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 Large Eggs
- 3/4 cup Milk
- 1/2 cup Granulated Sugar
- 1/4 cup Melted Butter
- 1/4 cup Wild Honey
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9×9 inch baking pan.
- In a large mixing bowl, whisk together mochiko, baking powder, and salt.
- In a separate bowl, whisk together eggs, milk, and sugar until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Add melted butter and honey and mix until well combined.
- Pour batter into the prepared pan.
- Bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool completely before cutting into squares and serving.
Notes
For best results, use a high-quality wild honey. Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: mochi, honey, butter, dessert