Butter Mochi Recipe Vegan Made Easy and Delicious

If you’ve ever been enchanted by the chewy, buttery delight of traditional butter mochi, you’ll be thrilled to discover this vegan butter mochi recipe that doesn’t compromise on flavor or texture. This classic Hawaiian treat, made from mochiko flour, transforms into a luscious, tender dessert with a perfectly crispy top and a satisfyingly gooey center.

By swapping out dairy ingredients for plant-based alternatives, this recipe is friendly for vegans and anyone looking to enjoy a healthier twist on a beloved favorite.

Whether you’re a seasoned mochi lover or trying it for the first time, this recipe is simple, approachable, and guarantees a crowd-pleaser at any gathering. Plus, the ingredients are easy to find, and the method straightforward, making it an ideal baking project for any skill level.

Let’s dive into the wonderful world of vegan butter mochi and bring a taste of paradise right into your kitchen!

Why You’ll Love This Recipe

This vegan butter mochi recipe stands out because it perfectly balances the traditional chewy texture with a rich, buttery flavor — all without any animal products. Using coconut milk and vegan butter, it captures the essence of the original while keeping it plant-based.

It’s naturally gluten-free thanks to mochiko (sweet rice flour), making it suitable for those avoiding gluten. The recipe is also very forgiving, so even if you’re new to vegan baking, you’ll see great results with minimal fuss.

Plus, it’s great for celebrations, potlucks, or just a cozy afternoon treat.

And don’t forget: it pairs wonderfully with a cup of tea or coffee, or even as a unique dessert option after dinner. Explore more delightful recipes like Lemon Straws Recipe and Lemon Ricotta Pasta With Arugula Recipe for a full menu of fresh flavors!

Ingredients

• 2 cups mochiko (sweet rice flour)
• 1 cup organic cane sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups full-fat coconut milk (well shaken)
• 1/2 cup melted vegan butter (such as Earth Balance or Miyoko’s)
• 1 tsp vanilla extract
• Optional: 1/2 cup shredded coconut for extra texture and flavor

Equipment

• 9×9-inch baking dish or similar size
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your baking dish lightly with vegan butter or line it with parchment paper for easy removal.
2. In a large bowl, combine the mochiko, sugar, baking powder, and salt. Whisk these dry ingredients together until evenly mixed.
3. In a separate bowl, mix the coconut milk, melted vegan butter, and vanilla extract. Stir well to combine all the wet ingredients.
4. Slowly pour the wet ingredients into the dry ingredients, whisking continuously. The batter will be somewhat thin but slightly thickened from the mochiko flour.
5. If using shredded coconut, fold it gently into the batter now. This adds a delightful texture and a subtle tropical flavor.
6. Pour the batter into your prepared baking dish, spreading it evenly with a spatula.
7. Bake for 50-60 minutes. The top should turn a golden brown and a toothpick inserted in the center should come out mostly clean (a few moist crumbs are okay).
8. Remove the mochi from the oven and allow it to cool completely on a cooling rack. This cooling time is crucial for the mochi to set and develop its signature chewy texture.
9. Once cooled, cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Tips & Variations

For the best texture, use full-fat coconut milk and high-quality vegan butter. Light or reduced-fat coconut milk can make the mochi less rich and chewy.

• Try adding matcha powder to the dry ingredients for a green tea twist.
• Swirl in some vegan chocolate chips before baking for a sweet surprise.
• For a fruity version, fold in fresh or frozen blueberries or mango chunks.
• Sprinkle toasted sesame seeds or shredded coconut on top before baking for added crunch.
• If you want a nutty aroma, add 1/4 tsp of almond extract along with the vanilla.

Nutrition Facts

Serving Suggestions

Butter mochi is wonderfully versatile and can be enjoyed in many ways:

• Serve warm with a dollop of coconut whipped cream or vegan vanilla ice cream for a decadent dessert.
• Pair it with a hot cup of tea, such as jasmine or green tea, to balance the sweetness.
• Cut into bite-sized squares and arrange on a platter for parties or potlucks.
• For a twist, drizzle with vegan caramel sauce or dust lightly with powdered sugar before serving.

For more unique vegan dessert ideas, check out our Lion’S Mane Mushroom Crumble Recipes and Cajun Ranch Wing Sauce Recipe for a savory counterpoint.

Conclusion

Creating this vegan butter mochi is a rewarding experience that brings a taste of Hawaiian tradition into your kitchen while keeping it plant-based and accessible. The chewy, buttery texture combined with the subtle sweetness of coconut milk makes this dessert utterly irresistible.

It’s perfect for sharing with friends and family, or simply enjoying as a personal indulgence.

By using wholesome ingredients and simple techniques, you can enjoy a homemade treat that’s both comforting and special. If you loved this recipe, don’t forget to explore other delicious ideas like the Instant Pot Rabbit Recipe or the refreshing Huckleberry Margarita Recipe to expand your culinary adventures.

Happy baking and mahalo for stopping by!

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