This Vegan Butter Mochi has a chewy, bouncy texture with a rich, butterscotch-like flavour and a hint of coconut. It's like a combination between blondies and mochi. This recipe comes together in one bowl, and is also gluten-free and refined sugar free too. Perfect as a snack or dessert, and great for sharing at dinner parties and other gatherings!
Butter mochi is a Hawaiian dessert traditionally made using butter, sugar, eggs, milk, coconut milk and glutinous rice flour. It has a rich, buttery, caramel-like flavour, and has a chewy, elastic, mochi-like texture.
Vegan butter mochi is surprisingly easy to make! I used a mixture of coconut oil, smooth cashew butter, coconut sugar and coconut milk to recreate the butterscotch-like flavour of the traditional version.
Glutinous rice flour, also known as mochiko or mochi flour, is flour made from glutinous rice. In this recipe, it creates a chewy, bouncy, mochi-like texture. It's naturally gluten-free.
You can buy glutinous rice flour in Asian supermarkets or online.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a mixing bowl.
- Transfer the batter into a one-pound loaf tin.
Tip: Make sure to line the loaf tin with greased baking paper - this will make removing the butter mochi from the tin so much easier!
- Sprinkle over desiccated coconut.
- Bake in the oven for 30 minutes.
Tip: It should be slightly cracked on the top and slightly firm inside, but still quite gooey - be careful not to overcook!
- Leave to cool completely before cutting into squares!
Substitutions you can make to this recipe
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- The coconut sugar can be replaced with normal sugar, or any other type of sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can use any type of nut or seed butter - cashew butter, almond butter, peanut butter, sunflower seed butter, tahini etc.
- You can use any type of plant-based milk - almond milk, cashew milk, soy milk, rice milk, oat milk etc.
- For a nut-free version, replace the cashew butter with sunflower seed butter or tahini, and use a nut-free plant-based milk.
- You can omit the desiccated coconut topping.
How long does this Butter Mochi keep for?
This Butter Mochi tastes best eaten on the day it's made, but keeps covered in the fridge for up to a few days.
More vegan dessert recipes
- Blondies
- Raspberry Madeleines
- Rice Chocolate Mousse
- Crème Caramel
- Baklava
- Chocolate Chip Scones
- Sticky Toffee Pudding
- Chocolate Baklava
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Butter Mochi (Gluten-Free)
Ingredients
- 2 tablespoons coconut oil (or sub olive or vegetable oil)
- 4 tablespoons smooth cashew butter (or sub any other smooth nut butter)
- 6 tablespoons coconut sugar (or sub normal sugar or any other sweetener)
- 6 tablespoons maple syrup (or sub any other sweetener)
- Pinch salt
- 1 teaspoon vanilla extract
- 230 ml (1 cup) tinned coconut milk (around half a 400g/14oz tin of coconut milk)
- 60 ml (¼ cup) unsweetened almond milk (or sub any other plant-based milk)
- 150 g (1 ¼ cup) glutinous rice flour * (also known as mochiko or mochi flour)
- 1 teaspoon baking powder (ensure gluten-free if necessary)
For topping:
- 2 tablespoons desiccated coconut (optional)
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the cashew butter to the same bowl along with the coconut sugar, maple syrup, salt, vanilla, coconut milk and almond milk.
- Sift in the glutinous rice flour and baking powder and bicarbonate of soda.
- Mix well, adding a tiny splash more milk if it's looking too dry.
- Transfer the mixture to a loaf tin lined with greaseproof baking paper (I used a one-pound loaf tin).
- Sprinkle over desiccated coconut, if desired.
- Bake in the oven for 30 minutes. It should be slightly cracked on the top and slightly firm inside, but still quite gooey - be careful not to overcook!
- Leave to cool completely before cutting into squares.
- Tastes best eaten on the day it's made, but keeps covered in the fridge for up to a few days.
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Anonymous
Looks so good!
Rhian Williams
Thank you so much!