Irresistibly Chewy: Ono Butter Mochi Recipes You Need to Try

Butter mochi, a delightful Hawaiian treat, is a chewy, buttery, and slightly sweet dessert that’s surprisingly easy to make at home. Its unique texture, somewhere between a cake and a mochi, makes it incredibly addictive. “Ono,” in Hawaiian, means delicious, and this butter mochi recipe truly lives up to its name. This article provides a detailed guide to making ono butter mochi, along with variations and tips to ensure perfect results every time.

## What is Butter Mochi?

Butter mochi is a baked dessert made with glutinous rice flour (also known as mochiko flour). It originated in Hawaii, likely influenced by Japanese mochi-making techniques. Unlike traditional Japanese mochi, which is steamed or pounded, butter mochi is baked, resulting in a crisp, golden crust and a soft, chewy interior. The addition of butter and milk (or coconut milk) gives it a rich, decadent flavor that sets it apart. It’s a popular treat for potlucks, parties, and everyday snacking.

## The Key Ingredient: Mochiko Flour

The star of butter mochi is mochiko flour, a sweet rice flour made from glutinous short-grain rice. It’s crucial to use mochiko flour, as regular rice flour will not produce the same chewy texture. Look for mochiko flour in the Asian foods section of your grocery store, or online. The most common brand is Koda Farms Mochiko Flour.

## Basic Ono Butter Mochi Recipe

This recipe provides a foundation for classic butter mochi. Feel free to customize it with your favorite flavors.

**Yields:** 9×13 inch pan (approximately 24 servings)
**Prep Time:** 15 minutes
**Cook Time:** 50-60 minutes

**Ingredients:**

* 1 box (16 ounces) mochiko flour
* 2 cups granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups whole milk (or coconut milk for a dairy-free version)
* 1 cup melted unsalted butter, cooled slightly
* 4 large eggs, lightly beaten
* 1 teaspoon vanilla extract

**Equipment:**

* 9×13 inch baking pan
* Mixing bowls
* Whisk
* Rubber spatula
* Measuring cups and spoons

**Instructions:**

1. **Preheat the oven:** Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or cooking spray. You can also line the pan with parchment paper, leaving an overhang for easy removal.
2. **Combine dry ingredients:** In a large mixing bowl, whisk together the mochiko flour, sugar, baking powder, and salt.
3. **Combine wet ingredients:** In a separate mixing bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
4. **Combine wet and dry ingredients:** Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Be careful not to overmix; a few lumps are okay.
5. **Pour into pan:** Pour the batter into the prepared baking pan and spread evenly.
6. **Bake:** Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and slightly crispy.
7. **Cool and cut:** Let the butter mochi cool completely in the pan before cutting into squares. This will allow it to firm up and make it easier to cut.

## Tips for Perfect Butter Mochi

* **Don’t overmix the batter:** Overmixing can develop the gluten in the mochiko flour, resulting in a tougher butter mochi. Mix just until the ingredients are combined.
* **Use melted but cooled butter:** Hot butter can cook the eggs and create a grainy texture. Let the melted butter cool slightly before adding it to the batter.
* **Adjust baking time:** Baking times may vary depending on your oven. Start checking the butter mochi after 50 minutes, and bake until a toothpick comes out clean or with a few moist crumbs. If the top is browning too quickly, tent the pan with foil.
* **Cool completely before cutting:** Cooling the butter mochi completely allows it to firm up and makes it easier to cut into clean squares. If you try to cut it while it’s still warm, it will be sticky and messy.
* **Grease the pan well:** Butter mochi tends to stick to the pan, so make sure to grease it thoroughly or line it with parchment paper.
* **Use high-quality ingredients:** The quality of your ingredients will affect the flavor of your butter mochi. Use good-quality butter, vanilla extract, and mochiko flour.

## Variations and Flavor Ideas

The beauty of butter mochi is its versatility. You can easily customize the basic recipe with your favorite flavors and ingredients. Here are a few ideas:

* **Coconut Butter Mochi:** Replace the whole milk with coconut milk for a richer, more tropical flavor. You can also add shredded coconut to the batter.
* **Chocolate Butter Mochi:** Add 1/2 cup of cocoa powder to the dry ingredients. You can also add chocolate chips to the batter.
* **Ube Butter Mochi:** Add 1-2 tablespoons of ube extract or ube halaya (purple yam jam) to the wet ingredients. This will give the butter mochi a beautiful purple color and a unique flavor.
* **Matcha Butter Mochi:** Add 1-2 tablespoons of matcha powder to the dry ingredients for a slightly bitter and earthy flavor.
* **Coffee Butter Mochi:** Add 1-2 tablespoons of instant coffee granules to the dry ingredients for a coffee-flavored butter mochi.
* **Pandan Butter Mochi:** Add 1-2 teaspoons of pandan extract to the wet ingredients for a fragrant and floral flavor.
* **Brown Butter Mochi:** Brown the butter before adding it to the batter for a nutty and complex flavor. Be careful not to burn the butter.
* **Mochi with Adzuki Beans:** Add cooked adzuki beans (sweet red beans) to the batter for added texture and flavor. This is a popular Japanese mochi filling.
* **Mochi with Sesame Seeds:** Sprinkle sesame seeds on top of the batter before baking for a nutty and slightly savory flavor.
* **Mochi with Fruit:** Add chopped fruit, such as mango, pineapple, or berries, to the batter for a fruity twist.

## Dairy-Free Butter Mochi

It’s easy to make dairy-free butter mochi by substituting the milk and butter with dairy-free alternatives.

* **Milk:** Use coconut milk, almond milk, soy milk, or oat milk in place of whole milk.
* **Butter:** Use a dairy-free butter substitute, such as coconut oil, vegan butter sticks, or refined coconut oil (refined coconut oil has no coconut flavor). Make sure to use a solid dairy-free butter substitute for best results. Liquid oils may affect the texture of the butter mochi.

## Gluten-Free Butter Mochi

Butter mochi is naturally gluten-free because it’s made with mochiko flour (glutinous rice flour), which is rice flour and does not contain gluten. However, it’s important to make sure that all of your other ingredients are also gluten-free, especially the baking powder and vanilla extract.

## Storing Butter Mochi

Butter mochi is best eaten fresh, but it can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to a week. To reheat, you can microwave it for a few seconds or warm it in the oven.

## Freezing Butter Mochi

Butter mochi can be frozen for longer storage. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. To thaw, let them sit at room temperature for a few hours or thaw them in the refrigerator overnight.

## Troubleshooting Butter Mochi

* **Butter mochi is too dry:** This could be due to overbaking or using too much flour. Make sure to measure the flour accurately and check the butter mochi frequently during baking.
* **Butter mochi is too sticky:** This could be due to underbaking or using too much liquid. Make sure to bake the butter mochi until a toothpick comes out clean or with a few moist crumbs.
* **Butter mochi is too tough:** This could be due to overmixing the batter. Mix just until the ingredients are combined.
* **Butter mochi is not chewy enough:** Make sure you are using mochiko flour and not regular rice flour.
* **Butter mochi is browning too quickly:** Tent the pan with foil during baking to prevent the top from browning too quickly.

## Ono Butter Mochi Recipe Variations

Here are a few more detailed variations of the basic butter mochi recipe:

### Coconut Dream Butter Mochi

This version emphasizes the coconut flavor with coconut milk and shredded coconut.

**Ingredients:**

* 1 box (16 ounces) mochiko flour
* 2 cups granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups full-fat coconut milk
* 1 cup melted unsalted butter, cooled slightly
* 4 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* 1/2 cup shredded coconut (optional)

**Instructions:**

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
2. Whisk together mochiko flour, sugar, baking powder, and salt.
3. Whisk together coconut milk, melted butter, eggs, and vanilla extract.
4. Gradually add wet ingredients to dry ingredients, mixing until just combined. Stir in shredded coconut, if using.
5. Pour into prepared pan and bake for 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Cool completely before cutting.

### Ube Bliss Butter Mochi

This variation incorporates ube (purple yam) for a vibrant color and unique flavor.

**Ingredients:**

* 1 box (16 ounces) mochiko flour
* 2 cups granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups whole milk
* 1 cup melted unsalted butter, cooled slightly
* 4 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* 2 tablespoons ube extract or 1/2 cup ube halaya (purple yam jam)

**Instructions:**

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
2. Whisk together mochiko flour, sugar, baking powder, and salt.
3. Whisk together milk, melted butter, eggs, vanilla extract, and ube extract (or ube halaya).
4. Gradually add wet ingredients to dry ingredients, mixing until just combined.
5. Pour into prepared pan and bake for 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Cool completely before cutting.

### Chocolate Decadence Butter Mochi

For chocolate lovers, this recipe adds cocoa powder for a rich, chocolatey treat.

**Ingredients:**

* 1 box (16 ounces) mochiko flour
* 2 cups granulated sugar
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups whole milk
* 1 cup melted unsalted butter, cooled slightly
* 4 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* 1 cup chocolate chips (optional)

**Instructions:**

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
2. Whisk together mochiko flour, sugar, cocoa powder, baking powder, and salt.
3. Whisk together milk, melted butter, eggs, and vanilla extract.
4. Gradually add wet ingredients to dry ingredients, mixing until just combined. Stir in chocolate chips, if using.
5. Pour into prepared pan and bake for 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Cool completely before cutting.

### Brown Butter Butter Mochi

This recipe elevates the flavor by browning the butter before adding it to the batter.

**Ingredients:**

* 1 box (16 ounces) mochiko flour
* 2 cups granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups whole milk
* 1 cup unsalted butter
* 4 large eggs, lightly beaten
* 1 teaspoon vanilla extract

**Instructions:**

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
2. Melt the butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. Be careful not to burn the butter. Remove from heat and let cool slightly.
3. Whisk together mochiko flour, sugar, baking powder, and salt.
4. Whisk together milk, browned butter, eggs, and vanilla extract.
5. Gradually add wet ingredients to dry ingredients, mixing until just combined.
6. Pour into prepared pan and bake for 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Cool completely before cutting.

## Serving Suggestions

Butter mochi can be enjoyed warm or cold. It’s delicious on its own, but you can also serve it with:

* A scoop of ice cream
* Whipped cream
* Fresh fruit
* A drizzle of chocolate sauce or caramel sauce
* A sprinkle of powdered sugar

## Conclusion

Ono butter mochi is a delightful and versatile dessert that’s sure to impress. With its chewy texture, buttery flavor, and endless customization options, it’s a treat that you’ll want to make again and again. Whether you stick to the classic recipe or experiment with different flavors and variations, you’re sure to create a butter mochi that’s perfect for you. So, gather your ingredients, preheat your oven, and get ready to enjoy this irresistibly chewy Hawaiian treat!