Butter Mochi with Citrusy Twist, Yuzu

I first discovered Butter Mochi when I lived in Hawaii - a dessert I had never seen growing up in Japan. At first, I wasn’t sure what to expect, but one bite changed everything. Soft, chewy, and incredibly buttery, Hawaiian Butter Mochi has a comforting sweetness that instantly won me over.

This version brings together two worlds I love: Hawaiian nostalgia and the bright, fragrant flavors of Japan. By topping the mochi with finely chopped yuzu peel, this Butter Mochi gets a refreshing citrusy lift that balances the richness beautifully. The aroma alone makes the whole kitchen smell amazing.

If you enjoy mochi desserts or love citrus-forward sweets, this Yuzu Butter Mochi is a must-try. It’s an easy, family-friendly recipe with a unique twist—perfect for gatherings, afternoon treats, or adding something special to your dessert rotation.

RECIPE

Servings: 8x8 cake

Time: 80 min

Ingredients:

4 oz butter
1/2 cup sugar
3 tbsp condensed milk
1 cup coconut milk
3 eggs
1 cup mochiko (glutinous sweet rice flour)
1 tsp baking powder
1 oz yuzu peel
1/4 cup yuzu juice

Instructions:

Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease an 8×8-inch baking pan with butter or line it with parchment paper for easier removal.
Mix Wet Ingredients
In a large mixing bowl, whisk together the melted butter, sugar, coconut milk, and condensed milk until smooth and well blended.
Add Eggs and Yuzu
Whisk in the eggs and yuzu juice until the mixture becomes smooth.
Incorporate Dry Ingredients
Add the mochiko and baking powder, then mix until no dry spots remain.
Fold in the chopped yuzu peel to evenly distribute the citrus flavor.
Or you can spread some peels on the cake dough after pouring in the pan.
Bake
Pour the batter into the prepared baking pan.
Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool & Serve
Let the Yuzu Butter Mochi cool completely in the pan.
Once cooled, slice into squares and enjoy the soft, chewy texture with a bright citrus aroma.

ingredients shopping

Tips for the Best Butter Mochi

Use room-temperature ingredients:
This helps the batter mix smoothly and prevents the mochi from becoming too dense.

Grease or line your pan well:
Butter Mochi can stick, so parchment paper ensures easy removal and clean cuts.

Don’t overmix:
Stir just until the batter is smooth. Overmixing can affect the texture.

Check doneness early:
Every oven runs differently—start checking at the 50-minute mark. The top should be golden and a toothpick should come out clean.

Let it cool fully:
The mochi firms up as it cools, making it easier to slice into neat squares.

Variations:

Yuzu Honey Glaze:
Brush the cooled mochi with a simple glaze of yuzu juice + honey for extra shine and tang.

Add White Chocolate Chips:
Fold in 1/2 cup white chocolate chips for a creamy sweetness that pairs beautifully with citrus.

Yuzu Marmalade Swirl:
Spoon small dollops of yuzu marmalade (recipe here) on top of the batter and swirl before baking for extra flavor and visual appeal.

Matcha Yuzu Butter Mochi:
Add 1–2 teaspoons matcha powder to the dry ingredients for an earthy, green-tea twist.