If you're a fan of asian desserts and crave that perfect blend of chewy, buttery, and sweet, this Mango Sticky Butter Mochi is calling your name. Inspired by traditional butter mochi hawaiian treats and the comforting flavors of mango sticky rice, this dessert is a unique fusion that’s as vibrant in taste as it is in color. It’s the kind of dessert that turns heads at a potluck and leaves everyone asking for the recipe. The best part? It’s one of those easy mochi recipes simple enough to whip up on a weeknight but fancy enough for special occasions.
Mango Sticky Butter Mochi
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine Hawaiian, Japanese
Mixing bowls large enough for combining wet and dry ingredients
Whisk or electric mixer to ensure everything is smooth
9x13-inch baking dish for that golden, chewy crust
Rubber spatula for scraping every bit of that glorious batter
Blender or food processor to puree the mango smoothly
- 1 box 16 oz mochiko (sweet rice flour) – the base of all great homemade mochi
- 1 ½ cups granulated sugar – sweetness to balance the mango
- 2 tsp baking powder – for a little lift
- ½ tsp salt
- 4 large eggs
- 1 can 13.5 oz full-fat coconut milk – gives it that sticky rice pudding vibe
- ½ cup unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- 1 ½ cups ripe mango pureed – fresh or frozen-thawed works great
- ½ cup diced mango optional, for texture
- Toasted sesame seeds or shredded coconut optional topping
Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease your 9x13-inch pan or line with parchment paper for easy removal.
Mix the Dry Ingredients
In a large bowl, whisk together mochiko, sugar, baking powder, and salt.
Blend the Wet Ingredients
In a separate bowl, beat the eggs. Stir in the coconut milk, melted butter, vanilla, and mango puree until smooth.
Combine Wet and Dry
Slowly pour the wet ingredients into the dry mixture. Mix until fully combined with no lumps. Fold in diced mango if using.
Pour and Bake
Pour the batter into your prepared pan. Give it a tap or two on the counter to release air bubbles. Bake for 60 minutes, or until the top is golden and a toothpick inserted comes out clean.
Cool and Cut
Let cool completely before cutting into squares. This gives it time to set and makes slicing easier. Sprinkle with toasted sesame seeds or shredded coconut if you’re feeling extra.
Pairings
This dessert shines on its own, but if you’re serving a full meal, pair it with a fresh japanese cucumber salad or light sushi platter for contrast. A cold Thai iced tea or jasmine green tea on the side really brings out the mango’s tropical notes. For a more indulgent combo, serve alongside mochi cookies or matcha ice cream for an ultimate mochi desserts spread.
FAQs
1. Can I use mango chunks instead of puree?
Puree is best for smooth texture, but you can blend or mash chunks if that’s what you have. A few mango bits inside add nice contrast.
2. What type of mochi flour should I use?
Stick with mochiko or sweet rice flour. Regular rice flour won’t give that signature chewiness we all love in Japanese dessert recipes.
3. Can I make this dairy-free?
Absolutely! Swap out the butter for melted coconut oil or plant-based butter for a dairy-free twist.
4. What are some other mochi filling ideas?
Besides mango, try lychee puree, passion fruit, or even red bean paste swirls. You could even experiment with a cheesecake swirl for a fusion-style easy japanese recipes vibe.
5. Is this the same as traditional butter mochi?
Not exactly. Traditional butter mochi Hawaiian desserts don’t include mango or coconut milk. This is more of a hybrid between mango sticky rice and butter mochi – tropical and chewy with a buttery kick.
