Mango Butter Mochi Recipe – Gemma’s Greater Bolder Baking

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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: This Mango Butter Mochi Recipe is absolutely particular as a result of it brings you the tropical style and sunny vibes of Hawaii, the place butter mochi was first developed. It delivers the ripe sweetness, fruity tanginess, and barely floral taste of contemporary mango together with wealthy and chewy butter mochi. It’s an irresistible cake that’s excellent for summer time or anytime you need to be transported by island flavors.

This beautiful Mango Butter Mochi is a vibrant addition to our mochi recipe assortment which incorporates Beautiful Hawaiian Butter Mochi, Chewy Mochi Brownies, Matcha Butter Mochi, Mochi Donuts, Japanese Mochi Ice Cream Recipe, and Chocolate Mochi Ice Cream Recipe. I by no means get uninterested in the particular candy taste and springy texture of mochi, and it’s been so enjoyable creating new and thrilling flavors to share with you!

Desk of Contents

What’s Mango Butter Mochi?

• Mango Butter Mochi is a uniquely-textured, pleasantly gooey candy rice cake bursting with the colourful tropical taste, juiciness, and zingy coloration of mango puree.
• Butter Mochi is a favourite home-baked deal with in Hawaii. About 100 years in the past, bakers had the nice concept to mix Japanese mochi dough made with candy rice flour with buttery cake, and created a brand new dessert! See this recipe for Beautiful Hawaiian Butter Mochi for a fundamental model.
• Serve Mango Butter Mochi as you’d brownies or blondies. Simply let it cool a bit, reduce it up, and also you’re good to go!

Key Substances and Why

• Candy rice flour

  • Candy rice flour is the essential ingredient that offers butter mochi its signature springy, bouncy texture. There isn’t any substitute for it on this recipe.
  • It’s often known as mochiko flour, which implies “sticky rice flour” or “glutenous rice flour” in Japanese.
  • Purchase it at Asian grocery shops or you’ll be able to order mochiko flour right here

• Mango puree

  • Mango puree offers this cake its distinct tropical, fruity taste.
  • The graceful, juicy puree gives moisture and contributes to the butter mochi’s plush texture.
  • It offers the Mango Butter Mochi a brilliant and sunny coloration and a pleasant perfume.

• Granulated sugar

  • Sugar not solely sweetens butter mochi but in addition is essential to creating the dessert’s moist, pleasantly gooey texture.
  • Additionally, sugar within the recipe offers butter mochi its irresistibly caramelized golden-brown high.

• Baking powder

  • As soon as blended with liquid, baking powder causes a fast chemical response that creates carbon dioxide, creating bubbles within the batter and forming an airier crumb.
  • Baking powder offers the Mango Butter Mochi a lighter texture, contributing to its distinctive chewy, springy high quality.
  • Learn my put up, Find out how to Make Baking Powder and Baking Soda Defined to learn to make your individual home made model!

• Eggs

  • Eggs act as a binder and assist maintain the butter mochi batter collectively and provides it construction.
  • Additionally they add moisture to the batter and are essential to offer Mango Butter Mochi its barely custardy high quality.

• Complete milk

  • Complete milk provides creaminess, richness, and taste to Mango Butter Mochi.

• Full-fat coconut milk

  • The candy, nutty style of coconut milk provides one other tropical taste to Mango Butter Mochi.
  • Velvety full-fat coconut milk helps create butter mochi’s plush texture.

• Lemon juice

  • Lemon juice offers the cake a refreshing trace of citrus, and it balances the sweetness.
  • It really works with the baking powder to create the butter mochi’s tender texture.

Find out how to Make Mango Butter Mochi

Prep

1. Convey eggs to room temperature. For fast and straightforward methods to do that, learn my put up, Find out how to Get Room Temperature Eggs.
2. Preheat the oven and line a 9×13-inch pan with parchment paper.
3. Soften the butter and let cool to room temperature.

Combine the batter

1. Whisk the mochiko flour, sugar, and baking powder collectively in a big bowl.
2. Mix the moist substances in a separate bowl. Whisk the eggs first, after which whisk within the milk, coconut milk, melted butter, mango puree, and lemon juice. (Take a look at my article Why Do You Combine Dry Substances and Moist Substances Individually for more information on why this system is so essential!)
3. Mix the moist and dry substances till the combination is well-blended.

Bake and serve

1. Pour the batter into the ready pan.
2. Bake till the highest is golden brown and a toothpick inserted within the middle of the cake comes out clear.
3. After the cake is cooled fully, reduce into 16 squares.

Can I Make Mango Butter Mochi in Advance?

For finest outcomes, combine up the Mango Butter Mochi proper earlier than baking. This can be a no-fuss recipe and takes simply 10 minutes to come back collectively.

Find out how to Retailer Mango Butter Mochi

• You possibly can retailer leftover Mango Butter Mochi in an hermetic container for as much as two days at room temperature.
• It’s going to preserve within the fridge for as much as 5 days. Convey to room temperature an hour earlier than consuming.
• You too can freeze leftovers for as much as one month. Wrap the items individually earlier than freezing.

FAQs

• Can I substitute one other kind of flour for the mochiko flour?

  • No. Mochiko flour, a glutinous/candy rice flour, is butter mochi’s signature ingredient, and no substitute will obtain the identical end result.
  • Glutinous/candy rice is a special kind of grain. It has nearly no amylose, and it comprises only one part of starch, amylopectin, which is liable for the sticky high quality of glutinous rice.

• Can I make my very own mango puree?

  • Sure, you may make your individual mango puree by mixing chunks of ripe mango in a meals processor or blender. Pressure the puree if you’d like it to have an extra-smooth consistency. You want sufficient puree to yield

• Can I make this recipe dairy-free?

  • You possibly can substitute complete milk with a dairy-free milk of your desire on this recipe. However simply notice that the end result could also be totally different when it comes to taste.

• Can I exploit an egg substitute on this recipe?

  • Sure, however notice that your end result won’t be the identical in texture and taste.

• Can I make this with much less sugar?

  • Sugar is essential to not solely the style however the moist texture of butter mochi. That mentioned, you’ll be able to attempt to cut back the quantity of sugar, however I wouldn’t suggest lowering it by greater than 25%.
  • If you happen to’re searching for a sugar substitute, take a look at my put up on Baking With out Sugar and Baking With Sugar Substitutes. Be aware that allulose, a naturally occurring sugar from figs and raisins, is a zero-calorie sweetener that may caramelize to yield the closest end result to sugar.

• What could be good to combine into Mango Butter Mochi?

Diced mango, coconut flakes, berries, or white chocolate chips would all add taste and visible and textural curiosity to Mango Butter Mochi.

Gemma’s Professional Chef Ideas

• There isn’t any substitute for glutinous rice flour. Don’t do that recipe with common rice flour!
• For extra mango taste, you’ll be able to add mango slices on high earlier than baking.
• For added texture, you’ll be able to sprinkle a ½ cup (1½ oz/43 g) shredded coconut on high earlier than baking.
• Strive changing the mango with pumpkin puree and a teaspoon of cinnamon for a comfy fall deal with! 
• For longer storage, you’ll be able to freeze butter mochi: Minimize and wrap in particular person servings earlier than freezing.

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