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Craving a dessert that’s chewy, zesty, and irresistibly unique? Lemon Butter Mochi is your answer—a Tropical Dessert that marries the soft, stretchy texture of mochi with bright lemon and a crispy berry crunch. This one-bowl recipe delivers buttery richness, citrusy brightness, and a texture contrast, making it perfect for picnics, parties, or a cozy night in. With simple ingredients and a standout flavor, it’s a Tropical Dessert you’ll want to make on repeat.

Why You’ll Love This Lemon Butter Mochi

This Lemon Butter Mochi is a must-try Tropical Dessert:

Unique Texture: Chewy mochi meets crisp berry topping.
Bright Flavor: Lemon glaze adds zesty freshness.
Easy Prep: One bowl, no fuss, ready to bake quickly.
Portable: Holds up for travel to events.
Crowd-Pleaser: Always a hit at gatherings.
I brought this to a potluck, and it was the talk of the Tropical Dessert table.

Ingredients for Lemon Butter Mochi

Here’s what you’ll need for Lemon Butter Mochi (makes 16 squares):
For the Mochi:

1 cup mochiko (sweet rice flour)
¾ cup granulated sugar
1 tsp baking powder
½ cup unsalted butter, melted
½ cup coconut milk
½ cup whole milk
2 large eggs
2 tbsp lemon juice
1 tbsp lemon zest

For the Glaze and Topping:

½ cup powdered sugar
2 tbsp lemon juice
¼ cup freeze-dried strawberries, crushed

Ingredient Tips:

Mochiko: Essential for chewy texture; don’t substitute regular flour.
Coconut Milk: Full-fat for richness; shake well before use.
Lemon Zest: Grate fresh for aromatic punch.
Freeze-Dried Strawberries: Stay crisp; avoid fresh berries to prevent sogginess.
Butter: Melt evenly for smooth batter consistency.

Directions for Lemon Butter Mochi

Let’s bake this vibrant Lemon Butter Mochi!

Preheat and Prep Pan

I preheat the oven to 350°F (175°C). I grease an 8×8-inch metal pan and line it with parchment paper, leaving overhang for easy removal.

Mix Wet Ingredients

In a large bowl, I whisk ½ cup melted butter, ½ cup coconut milk, ½ cup whole milk, 2 eggs, 2 tbsp lemon juice, and 1 tbsp lemon zest until smooth.

Add Dry Ingredients

I stir in 1 cup mochiko, ¾ cup sugar, and 1 tsp baking powder, mixing until no lumps remain. The batter will be smooth and slightly thick.

Bake Mochi

I pour the batter into the prepared pan, spreading evenly. I bake for 40–45 minutes until the edges are golden and a toothpick comes out clean.

Cool and Glaze

I let the Lemon Butter Mochi cool in the pan for 30 minutes. I mix ½ cup powdered sugar with 2 tbsp lemon juice for a glaze, pouring it over the cooled mochi and spreading evenly.

Add Berry Crunch

While the glaze is soft, I sprinkle ¼ cup crushed freeze-dried strawberries lightly on top, letting them set without pressing.

Slice and Serve

I lift the mochi out using the parchment, slice into 16 squares with a sharp knife, wiping between cuts for clean edges.

Nutrition

Prep Time: 20 minutes
Cooking Time: 55 minutes
Cooling Time: 45 minutes
Total Time: 2 hour
Servings: 24 bars
Calories: ~150 kcal per square
Macros per Serving: 20g carbs, 2g protein, 7g fat, 0g fiber

Variations for Lemon Butter Mochi

Try these twists on Lemon Butter Mochi:

Berry Swap: Use freeze-dried raspberries or blueberries for a new crunch.
Citrus Mix: Swap half the lemon juice for orange or lime zest.
Nutty: Sprinkle 2 tbsp chopped macadamia nuts with the topping.
Creamier: Replace whole milk with evaporated milk for a firmer texture.
Coconut Boost: Add 2 tbsp shredded coconut to the batter.

Storage

I store Lemon Butter Mochi in an airtight container at room temperature for up to 2 days to keep the topping crisp. For longer storage, I refrigerate for up to 5 days, letting it sit out for 30 minutes before serving to soften the chew. I avoid freezing, as it may alter the texture. Parchment between layers prevents sticking.

Serving Ideas

Make your Lemon Butter Mochi a standout Tropical Dessert:

Classic: Serve squares on a platter with coffee or tea.
Party Tray: Cut into bite-sized pieces for a dessert buffet.
Fancy: Pair with a scoop of mango sorbet for a Tropical Dessert vibe.
Picnic: Pack in a container for a travel-friendly treat.
Garnish: Dust with extra powdered sugar for a pretty finish.

FAQs About Lemon Butter Mochi

Can I use fresh berries instead of freeze-dried for Lemon Butter Mochi?
I stick with freeze-dried strawberries to avoid moisture; fresh berries make the topping soggy.

What if I don’t have mochiko flour?
I don’t recommend substitutes, as mochiko is key for the chewy texture of Lemon Butter Mochi.

Can I use all coconut milk?
I mix coconut and whole milk for balance; all coconut milk can overpower the lemon flavor.

How do I keep the glaze from soaking in?
I cool the mochi fully before glazing to ensure it sets on top.

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Conclusion

This Lemon Butter Mochi is a chewy, zesty Tropical Dessert that’s as delightful to eat as it is easy to make. With its bright lemon glaze, buttery softness, and crisp berry crunch, it’s perfect for any occasion, from casual snacks to festive gatherings. One bite of this irresistible Lemon Butter Mochi, and you’ll be hooked—save this recipe for your next dessert adventure!

Lemon Butter Mochi with Berry Crunch Topping

Lemon Butter Mochi is a chewy, citrus-forward dessert made with glutinous rice flour, fresh lemon juice, and butter for a rich and springy base. A simple lemon glaze adds extra zing, and a topping of crushed freeze-dried strawberries finishes each bite with a bright, crunchy contrast. This gluten-free treat is easy to make in one bowl and slices neatly into shareable squares.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Total Time 2

Course Dessert

Cuisine American

Servings 24 bars

Calories 150 kcal

Ingredients

FOR THE LEMON BUTTER MOCHI

2 cups sweet rice flour mochiko
1 ½ cups granulated sugar
1 tsp baking powder
¼ tsp salt
1 cup unsalted butter melted and slightly cooled
1 can 13.5 oz full-fat coconut milk
½ cup whole milk
4 large eggs
Zest of 2 lemons
½ cup fresh lemon juice
1 tsp vanilla extract

FOR THE LEMON GLAZE

1 ½ cups powdered sugar
2 tbsp fresh lemon juice
1 tbsp milk optional for thinner glaze

FOR THE BERRY CRUNCH TOPPING

½ cup freeze-dried strawberries crushed

Instructions

PREHEAT AND PREP: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until well combined.
ADD THE WET INGREDIENTS: Add the melted butter, coconut milk, whole milk, eggs, lemon zest, lemon juice, and vanilla extract to the dry ingredients. Whisk until the batter is completely smooth. The batter will be thin—that is expected.
BAKE: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until the center is set and a toothpick inserted comes out mostly clean. The surface should be slightly golden and may have small cracks.
COOL AND GLAZE: Allow the mochi to cool in the pan for at least 30 minutes. While it cools, whisk the powdered sugar with the lemon juice, adding milk a little at a time if a thinner consistency is preferred. Pour the glaze over the cooled mochi and spread evenly with a spatula.
TOP WITH BERRY CRUNCH: While the glaze is still soft, sprinkle the crushed freeze-dried strawberries generously over the top. Let it rest for 15–20 minutes to allow the glaze to set and absorb the berry color slightly.
SLICE AND SERVE: Once fully set, cut into squares using a sharp knife, cleaning the blade between cuts for clean edges. Serve at room temperature.

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For the best texture, let refrigerated mochi come to room temperature before serving.

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Keyword Summer Dessert

Bright Lemon Butter Mochi with a Berry Crunch