Mango Sticky Butter Mochi
Equipment
- 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
Ingredients
- 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
Instructions
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.