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.
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.