Introduction
Looking for a dessert that’s soft, chewy, and full of flavor? This Butter Mochi with Salt and Wild Honey is a delightful treat inspired by traditional Hawaiian mochi, but with a modern twist. The buttery base pairs beautifully with the subtle sweetness of wild honey and a pinch of salt, creating a perfectly balanced flavor that melts in your mouth.
Whether you’re serving it at a party, as a snack, or just indulging, this recipe is easy to follow and incredibly satisfying.
Ingredients
- 2 cups mochiko (sweet rice flour)
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 can (13.5 oz) coconut milk
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons wild honey (plus more for drizzling)
- Optional: flaky sea salt for garnish
Ingredient Notes:
- Mochiko gives the chewy texture that defines mochi desserts.
- Coconut milk adds richness and a subtle tropical flavor.
- Wild honey gives a floral, complex sweetness that pairs perfectly with butter and salt.
Timing
- Prep Time: 15 minutes
- Bake Time: 50–55 minutes
- Cooling Time: 15 minutes
- Total Time: 1 hour 20 minutes
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and set aside.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together mochiko, sugar, baking powder, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together coconut milk, melted butter, eggs, vanilla, and wild honey.
Step 4: Combine Wet & Dry
Gradually add the wet ingredients to the dry ingredients, stirring until smooth and fully combined.
Step 5: Bake
Pour batter into the prepared pan and bake for 50–55 minutes, or until the top is golden and a toothpick inserted comes out clean.
Step 6: Cool & Serve
Allow to cool for 15 minutes. Slice into squares, drizzle with extra wild honey, and sprinkle with a pinch of flaky sea salt if desired.
Tips for Success
- Use melted butter for even incorporation and a richer flavor.
- Do not overbake — the mochi should be soft and chewy, not dry.
- Allow to cool slightly before slicing; this helps maintain the chewy texture.
- Customize sweetness with more or less honey to taste.
Nutrition (per serving, approx. 1 piece, 16 servings)
| Nutrient | Amount |
|---|---|
| Calories | 190 |
| Fat | 7g |
| Carbs | 28g |
| Protein | 3g |
| Sugar | 12g |
| Sodium | 75mg |
Variations
- Chocolate Butter Mochi – fold in ½ cup chocolate chips.
- Matcha Butter Mochi – add 1 tablespoon matcha powder for a green tea twist.
- Nutty Twist – sprinkle chopped macadamia nuts or almonds on top.
Serving Suggestions
- Serve warm with a drizzle of wild honey.
- Pair with green tea or Earl Grey tea for a sophisticated flavor combo.
- Add a scoop of vanilla ice cream for a decadent dessert experience.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days, but bring to room temperature or warm slightly before serving for optimal texture.
- Can be frozen for up to 1 month; thaw overnight in the fridge.
Conclusion
Butter Mochi with Salt and Wild Honey is a chewy, buttery, and slightly sweet treat with a delicate hint of saltiness. Perfect for dessert lovers and adventurous bakers alike, this recipe is easy, satisfying, and sure to impress family and friends.
Slice, drizzle with honey, and savor each bite of this modern twist on a traditional favorite.
FAQs
Q1: What is mochiko?
Mochiko is sweet rice flour used in Japanese and Hawaiian desserts to create a chewy, soft texture.
Q2: Can I use regular sugar instead of coconut sugar?
Yes, regular granulated sugar works perfectly.
Q3: Can I make it vegan?
Yes — use a vegan butter substitute and flax eggs (1 tbsp flax + 3 tbsp water per egg).
Q4: Why add salt?
Salt balances the sweetness and enhances the flavors of butter and honey.
Q5: Can I make smaller portions?
Yes, use a mini muffin tin for bite-sized butter mochi treats; reduce baking time to 20–25 minutes.
