Passionfruit Butter Mochi Recipe (gluten-free) by Kat Lieu

you can also make it vegan!

dear friend,

I have a deep love for all things mochi, and butter mochi is no exception. One of my neighbors, Yvonne, had a huge bottle of passionfruit honey syrup she was using, so she gifted it to me. My mind immediately buzzed with ideas. One thought stood out among the rest… why not use the syrup to make some passionfruit butter mochi?

Thus, this recipe was born. And the best part? This recipe is straightforward and nearly foolproof. All you’ll need is a reliable blender (mine is a refurbished Vitamix), the ingredients, and patience. After all, butter mochi takes around 60 minutes to bake and an additional hour to cool down. But I assure you, every minute spent waiting is well worth it.

Note: If you’d like to try another flavor, sub the passionfruit with an equal amount of ube halaya for ube butter mochi

Reel for Reference:

katlieu

A post shared by @katlieu

Ingredients:

• 2/3 cup passionfruit honey, mine was Vonbee Passionfruit Honey Puree

• 3 large eggs (or 150 g silken tofu for vegan)

• 2 cups (470 g) any milk (evaporated or dairy is best, but use any plant-based milk is OK too)

• 1 can (400 g) coconut milk

• 1/2 cup (1 stick) butter, softened or melted (or sub with vegan butter)

• 1 tablespoon miso

• 400 g glutinous rice flour (divide 400/159 for cups)

• 1 cup (200 g) granulated sugar

• 2 teaspoons baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.

2. Combine the passionfruit honey, eggs (or silken tofu), milk or plant-based milk, coconut milk, softened or melted butter or vegan butter, and miso in a blender. Blend until smooth. Alternatively, mix in the passionfruit honey last, so you have intact pieces of seed.

3. In a separate bowl, mix the glutinous rice flour, granulated sugar, and baking powder.

4. Slowly add the dry ingredients to the blender and blend until the mixture is smooth and well combined.

5. Pour the batter into the prepared baking pan and spread it evenly.

6. Bake in the oven for approximately 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Allow the butter mochi to cool (remove from the pan first) for about an hour.

8. Once cooled, cut the butter mochi into 12 to 16 even portions.

9. Serve and enjoy.

And for my premium subscribers, here is how you can store the butter mochi: