Description

These delightful butter mochi pieces offer a unique blend of textures and flavors. Each pale yellow bite is wonderfully soft and chewy, with a subtle richness from the butter and coconut milk. They are elegantly molded, then generously topped with a glossy, golden sugar-free caramel drizzle and a sprinkle of flaky sea salt, creating a harmonious balance of sweet and savory notes. The interior reveals a tender, slightly custardy crumb, making for a satisfying treat.

Ingredients

Scale

*For the Sugar-Free Butter Mochi:*
1 cup glutinous rice flour (mochiko)
1/2 cup granulated sugar substitute (erythritol or monk fruit blend)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup full-fat coconut milk
1/2 cup unsweetened almond milk (or regular milk)
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
*For the Sugar-Free Salted Caramel Drizzle:*
1/2 cup granulated sugar substitute (erythritol or monk fruit blend)
1/4 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt
*For Topping:*
1/2 teaspoon flaky sea salt

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish or individual silicone molds.
In a large bowl, whisk together the glutinous rice flour, sugar substitute, baking powder, and salt.
In a separate medium bowl, whisk together the coconut milk, almond milk, melted butter, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth batter forms. Ensure there are no lumps.
Pour the batter into the prepared baking dish or molds.
Bake for 45-55 minutes for a baking dish, or 25-35 minutes for individual molds, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
Remove from the oven and let cool completely in the dish or molds on a wire rack. Once cool, cut into squares or carefully remove from molds.
*To make the Sugar-Free Salted Caramel Drizzle:* In a small saucepan over medium heat, melt the sugar substitute. Stir occasionally until it dissolves and turns a light amber color (be careful not to burn it, as sugar substitutes can behave differently than sugar).
Carefully pour in the heavy cream, whisking constantly. The mixture will bubble vigorously. Continue to whisk until smooth.
Remove from heat and stir in the butter, vanilla extract, and pinch of salt until the butter is fully melted and incorporated. Let the caramel cool slightly to thicken.
Drizzle the cooled sugar-free salted caramel over the butter mochi pieces.
Sprinkle with flaky sea salt just before serving.

Notes

Using glutinous rice flour (mochiko) is crucial for the characteristic chewy texture of mochi. Do not substitute with regular rice flour.

For best results, allow the mochi to cool completely before cutting or unmolding; this helps it set properly and prevents sticking.

The caramel will thicken as it cools. If it becomes too thick, gently warm it over low heat with a splash of cream or milk.

Store leftover mochi in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30-55 minutes

Nutrition

Calories: 150-180
Fat: 10-12g
Carbohydrates: 15-20g
Protein: 2-3g