Finished Butter Mochi and Sprinkles
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5 from 1 vote

Browned Butter Miso Butter Mochi

A Hawaiian potluck and bakesale favorite made unique by using brown butter instead of regular melted butter and adding miso to give the dessert a slight savory flavor profile.
Prep Time20 mins
Cook Time50 mins
Cooling Time20 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Hawaiian
Keyword: Gluten Free, Tropical
Servings: 25 Pieces
Author: Angie


  • 16 oz Blue Star Brand Mochiko Sweet Rice Flour
  • 2 tsp Baking Powder
  • 12 oz Evaporated Milk 1 Can
  • 6 tbsp Sweetened Condensed Milk
  • 2 cups White Sugar
  • 13.5 oz Coconut Milk 1 Can
  • 3 Eggs
  • 1 Egg yolk
  • 2 tsp Vanilla
  • 6 tbsp Browned Butter
  • 3 tbsp Butter
  • 1 tbsp Miso If you don't have, or can't find Miso, substitute 1.5 tsp Kosher Salt
  • Rainbow Sprinkles


  • Preheat Oven to 375°.
  • Grease a 13" X 9" baking pan with butter.
  • In a large bowl, sift mochiko flour, sugar, and baking powder.
  • In a medium bowl, mix evaporated milk, sweetened condensed milk, coconut milk, eggs, extra yolk, vanilla, and miso.
    Mix well.
  • Brown butter on the stove at medium heat until butter has a nutty fragrance and a slight brown color. Be careful not to burn the butter.
  • Combine the dry and wet ingredients and browned butter.
  • Pour 1/4 of mixture into pan, and if using, shake sprinkles over the surface. Add more mixture and add more sprinkles until there is nothing left in your bowl and you're satisfied with how many or few sprinkles you've used. Give the pan a good whacking against a sturdy counter top to discourage air bubbles, but not so vigorously as to cause all of your sprinkle-layering work to be for naught.
  • Bake for 50-60 minutes checking the top for browning.
  • Let cool for 20 minutes before slicing. It is helpful to transfer to a cooling rack.