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–+ servings
red bean butter mochi
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5 from 1 vote

Red Bean Butter Mochi

Hawaiian butter mochi with red bean paste results in a perfectly "just sweet enough," chewy mochi cake. Just mix everything together and bake.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dessert, Snack
Cuisine: Hawaiian
Servings: 16 pieces

Ingredients

  • 8 oz mochiko about 1 3/4 cups or half a box
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 12 oz Japanese smooth red bean paste (koshian)
  • 1 14 oz can coconut milk
  • 4 oz butter, melted 1 stick
  • 1/2 tsp almond extract
  • 2 eggs
  • 2 drops red gel food dye optional

Instructions

  • Preheat oven to 350 degrees F and grease an 8x8" baking dish.
  • Mix all ingredients in a large mixing bowl, stirring well to ensure no dry lumps of flour remain.
  • Pour into your prepared baking dish and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  • Allow butter mochi to cool before slicing and serving. Leftover butter mochi can be kept in an airtight container in the fridge for a few days or kept in the freezer for a few months.

Notes

  • You can double this recipe and bake it in a 9x13" baking dish for one hour.
  • I highly recommend using a digital kitchen scale to measure your mochiko. Differences in the amount of mochiko may result in differences in the thickness of your batter, which will affect bake time.
  • Feel free to substitute ogura an (chunky red bean paste) for the koshian if you'd like to have pieces of red bean throughout your butter mochi, as opposed to a smooth texture.