Mango Butter Mochi Recipe – Gemma’s Greater Bolder Baking






Golden luscious Mango Butter Mochi is piled on a light teal-blue plate, with silky soft texture on top and crispy crust at the bottom.

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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 recent mango together with wealthy and chewy butter mochi. It’s an irresistible cake that’s excellent for summer time or anytime you wish to be transported by island flavors.

This pretty 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 bored with the particular candy taste and springy texture of mochi, and it’s been so enjoyable growing new and thrilling flavors to share with you!

Desk of Contents

Golden luscious Mango Butter Mochi is piled on a light teal-blue plate, with silky soft texture on top and crispy crust at the bottom.

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 good 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 primary 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 Elements and Why

  • Candy rice flour

    • Candy rice flour is the essential ingredient that provides butter mochi its signature springy, bouncy texture. There is no such thing as a substitute for it on this recipe.
    • It’s also referred to 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 provides this cake its distinct tropical, fruity taste.
    • The graceful, juicy puree gives moisture and contributes to the butter mochi’s plush texture.
    • It provides the Mango Butter Mochi a brilliant and sunny coloration and a pleasant perfume.
  • Granulated sugar

    • Sugar not solely sweetens butter mochi but additionally is vital to creating the dessert’s moist, pleasantly gooey texture.
    • Additionally, sugar within the recipe provides butter mochi its irresistibly caramelized golden-brown prime.
  • 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 provides the Mango Butter Mochi a lighter texture, contributing to its distinctive chewy, springy high quality.
    • Learn my publish, The way to Make Baking Powder and Baking Soda Defined to learn to make your individual selfmade 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.
  • Entire milk

    • Entire 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 provides 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.

The way to Make Mango Butter Mochi


  1. Carry eggs to room temperature. For fast and straightforward methods to do that, learn my publish, The way 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 Elements and Moist Elements 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 heart 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.

The way to Retailer Mango Butter Mochi

  • You may retailer leftover Mango Butter Mochi in an hermetic container for as much as two days at room temperature.
  • It should hold within the fridge for as much as 5 days. Carry 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.


  • Can I substitute one other sort 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 outcome.
    • Glutinous/candy rice is a distinct sort of grain. It has nearly no amylose, and it incorporates 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 would like it to have an extra-smooth consistency. You want sufficient puree to yield
  • Can I make this recipe dairy-free?

    • You may change entire milk with a dairy-free milk of your choice on this recipe. However simply word that the outcome could also be totally different when it comes to taste.
  • Can I take advantage of an egg substitute on this recipe?

    • Sure, however word that your outcome 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 stated, you’ll be able to attempt to scale back the quantity of sugar, however I wouldn’t suggest lowering it by greater than 25%.
    • Should you’re on the lookout for a sugar substitute, try my publish on Baking With out Sugar and Baking With Sugar Substitutes. Word that allulose, a naturally occurring sugar from figs and raisins, is a zero-calorie sweetener that may caramelize to yield the closest outcome to sugar.
  • What can 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.

A close shot at a pile of golden luscious Mango Butter Mochi on a light teal-blue plate. A bite has taken from the front piece, showing the silky soft texture on top and crispy crust at the bottom.

Gemma’s Professional Chef Suggestions

  • There is no such thing as a alternative 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 prime earlier than baking.
  • For added texture, you’ll be able to sprinkle a ½ cup (1½ oz/43 g) shredded coconut on prime earlier than baking.
  • Attempt changing the mango with pumpkin puree and a teaspoon of cinnamon for a comfortable fall deal with! 
  • For longer storage, you’ll be able to freeze butter mochi: Lower and wrap in particular person servings earlier than freezing.

Extra Tropical Dessert Recipes

Prep Time 10 minutes

Prepare dinner Time 1 hour

Enjoyment of luscious Mango Butter Mochi, a heavenly fusion of refreshingly candy tropical flavors and richness with a silky chewy texture.

Creator: Gemma Stafford

Servings: 16 servings


  • 1 field (16 oz/450 g) Mochiko Flour (candy glutinous rice flour)
  • 2 cups (16 oz/454 g) granulated sugar
  • 1 teaspoon baking powder
  • 4 massive eggs, at room temperature
  • 1 can (13 fl oz/400 ml) full fats coconut milk
  • 1 cup (8 fl oz/225 ml) entire milk
  • 1 cup (8 oz/225 g) mango puree (canned or from about 4 massive, very ripe mangos)
  • ¾ cup (6 oz/170 g) butter, melted
  • 2 teaspoons recent lemon juice


  • Preheat the oven to 350°F (180°C) and line a 9×13-inch (23x33cm) baking pan with parchment paper. Put aside.

  • In a big bowl, combine collectively the Mochiko Flour, sugar and baking powder collectively.

  • In a separate bowl, whisk the eggs, then add within the coconut milk, milk, mango puree, butter and lemon juice and blend till {smooth}.

  • Mix the moist and dry substances till properly blended and {smooth}, then pour into your ready pan.

  • Bake for 50-60 minutes, till golden brown on prime and a toothpick inserted within the heart comes out clear.

  • Let cool fully earlier than reducing into 16 squares. Retailer in an hermetic container at room temperature for two days or within the fridge for as much as 5 days. Carry to room temperature for about an hour earlier than consuming.

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