This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Mango Butter Mochi Recipe is really special because it brings you the tropical taste and sunny vibes of Hawaii, where butter mochi was first developed. It delivers the ripe sweetness, fruity tanginess, and slightly floral flavor of fresh mango along with rich and chewy butter mochi. It’s an irresistible cake that’s perfect for summer or anytime you want to be transported by island flavors.
This lovely Mango Butter Mochi is a vibrant addition to our mochi recipe collection which includes Gorgeous Hawaiian Butter Mochi, Chewy Mochi Brownies, Matcha Butter Mochi, Mochi Donuts, Japanese Mochi Ice Cream Recipe, and Chocolate Mochi Ice Cream Recipe. I never get tired of the special sweet flavor and springy texture of mochi, and it’s been so fun developing new and exciting flavors to share with you!
Table of Contents
- What is Mango Butter Mochi?
- Tools You Need
- Key Ingredients and Why
- How to Make Mango Butter Mochi
- Can I Make Mango Butter Mochi in Advance?
- How to Store Mango Butter Mochi
- Gemma’s Pro Chef Tips
- More Tropical Dessert Recipes
What is Mango Butter Mochi?
- Mango Butter Mochi is a uniquely-textured, pleasantly gooey sweet rice cake bursting with the vibrant tropical flavor, juiciness, and zingy color of mango puree.
- Butter Mochi is a favorite home-baked treat in Hawaii. About 100 years ago, bakers had the great idea to combine Japanese mochi dough made with sweet rice flour with buttery cake, and created a new dessert! See this recipe for Gorgeous Hawaiian Butter Mochi for a basic version.
- Serve Mango Butter Mochi as you would brownies or blondies. Just let it cool a bit, cut it up, and you’re good to go!
Tools You Need
Key Ingredients and Why
Sweet rice flour
- Sweet rice flour is the crucial ingredient that gives butter mochi its signature springy, bouncy texture. There is no substitute for it in this recipe.
- It’s also known as mochiko flour, which means “sticky rice flour” or “glutenous rice flour” in Japanese.
- Buy it at Asian grocery stores or you can order mochiko flour here
- Mango puree gives this cake its distinct tropical, fruity flavor.
- The smooth, juicy puree provides moisture and contributes to the butter mochi’s plush texture.
- It gives the Mango Butter Mochi a bright and sunny color and a delightful fragrance.
- Sugar not only sweetens butter mochi but also is key to creating the dessert’s moist, pleasantly gooey texture.
- Also, sugar in the recipe gives butter mochi its irresistibly caramelized golden-brown top.
- Once mixed with liquid, baking powder causes a quick chemical reaction that creates carbon dioxide, creating bubbles in the batter and forming an airier crumb.
- Baking powder gives the Mango Butter Mochi a lighter texture, contributing to its unique chewy, springy quality.
- Read my post, How to Make Baking Powder and Baking Soda Explained to learn how to make your own homemade version!
- Eggs act as a binder and help hold the butter mochi batter together and give it structure.
- They also add moisture to the batter and are crucial to give Mango Butter Mochi its slightly custardy quality.
- Whole milk adds creaminess, richness, and flavor to Mango Butter Mochi.
Full-fat coconut milk
- The sweet, nutty taste of coconut milk adds another tropical flavor to Mango Butter Mochi.
- Velvety full-fat coconut milk helps create butter mochi’s plush texture.
- Lemon juice gives the cake a refreshing hint of citrus, and it balances the sweetness.
- It works with the baking powder to create the butter mochi’s tender texture.
How to Make Mango Butter Mochi
- Bring eggs to room temperature. For quick and easy ways to do this, read my post, How to Get Room Temperature Eggs.
- Preheat the oven and line a 9×13-inch pan with parchment paper.
- Melt the butter and let cool to room temperature.
Mix the batter
- Whisk the mochiko flour, sugar, and baking powder together in a large bowl.
- Combine the wet ingredients in a separate bowl. Whisk the eggs first, and then whisk in the milk, coconut milk, melted butter, mango puree, and lemon juice. (Check out my article Why Do You Mix Dry Ingredients and Wet Ingredients Separately for more info on why this technique is so important!)
- Combine the wet and dry ingredients until the mixture is well-blended.
Bake and serve
- Pour the batter into the prepared pan.
- Bake until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
- After the cake is cooled completely, cut into 16 squares.
Can I Make Mango Butter Mochi in Advance?
For best results, mix up the Mango Butter Mochi right before baking. This is a no-fuss recipe and takes just 10 minutes to come together.
How to Store Mango Butter Mochi
- You can store leftover Mango Butter Mochi in an airtight container for up to two days at room temperature.
- It will keep in the refrigerator for up to five days. Bring to room temperature an hour before eating.
- You can also freeze leftovers for up to one month. Wrap the pieces individually before freezing.
Can I substitute another type of flour for the mochiko flour?
- No. Mochiko flour, a glutinous/sweet rice flour, is butter mochi’s signature ingredient, and no substitute will achieve the same result.
- Glutinous/sweet rice is a different type of grain. It has virtually no amylose, and it contains just one component of starch, amylopectin, which is responsible for the sticky quality of glutinous rice.
Can I make my own mango puree?
- Yes, you can make your own mango puree by blending chunks of ripe mango in a food processor or blender. Strain the puree if you want it to have an extra-smooth consistency. You need enough puree to yield
Can I make this recipe dairy-free?
- You can replace whole milk with a dairy-free milk of your preference in this recipe. But just note that the result may be different in terms of flavor.
Can I use an egg substitute in this recipe?
- Yes, but note that your result will not be the same in texture and flavor.
- Silken tofu is mentioned by vegan bakers as an egg substitute in butter mochi.
- See directions for this and other ideas in my 12 Best Egg Substitutes for Baking Recipes.
- Yes, but note that your result will not be the same in texture and flavor.
Can I make this with less sugar?
- Sugar is important to not only the taste but the moist texture of butter mochi. That said, you can try to reduce the amount of sugar, but I wouldn’t recommend reducing it by more than 25%.
- If you’re looking for a sugar substitute, check out my post on Baking Without Sugar and Baking With Sugar Substitutes. Note that allulose, a naturally occurring sugar from figs and raisins, is a zero-calorie sweetener that can caramelize to yield the closest result to sugar.
What would be good to mix into Mango Butter Mochi?
Diced mango, coconut flakes, berries, or white chocolate chips would all add flavor and visual and textural interest to Mango Butter Mochi.
Gemma’s Pro Chef Tips
- There is no replacement for glutinous rice flour. Do not try this recipe with regular rice flour!
- For more mango flavor, you can add mango slices on top before baking.
- For added texture, you can sprinkle a ½ cup (1½ oz/43 g) shredded coconut on top before baking.
- Try replacing the mango with pumpkin puree and a teaspoon of cinnamon for a cozy fall treat!
- For longer storage, you can freeze butter mochi: Cut and wrap in individual servings before freezing.
More Tropical Dessert Recipes
Mango Butter Mochi Recipe
- 1 box (16 oz/450 g) Mochiko Flour (sweet glutinous rice flour)
- 2 cups (16 oz/454 g) granulated sugar
- 1 teaspoon baking powder
- 4 large eggs, at room temperature
- 1 can (13 fl oz/400 ml) full fat coconut milk
- 1 cup (8 fl oz/225 ml) whole milk
- 1 cup (8 oz/225 g) mango puree (canned or from about 4 large, very ripe mangos)
- ¾ cup (6 oz/170 g) butter, melted
- 2 teaspoons fresh lemon juice
- Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33cm) baking pan with parchment paper. Set aside.
- In a large bowl, mix together the Mochiko Flour, sugar and baking powder together.
- In a separate bowl, whisk the eggs, then add in the coconut milk, milk, mango puree, butter and lemon juice and mix until smooth.
- Combine the wet and dry ingredients until well mixed and smooth, then pour into your prepared pan.
- Bake for 50-60 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
- Let cool completely before cutting into 16 squares. Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Bring to room temperature for about an hour before eating.