Why You’ll Love This Recipe

Here’s why you’ll fall in love with Lemon Butter Mochi with Berry Crunch Topping:

Chewy and Refreshing: The chewy texture of the mochi pairs wonderfully with the fresh citrus notes of lemon, making it a satisfying yet light dessert.
Gluten-Free: Made with sweet rice flour, this mochi is naturally gluten-free, making it perfect for anyone with dietary restrictions.
Simple to Make: The one-bowl method makes it easy to prepare, and there’s no complicated baking process—just mix and bake!
Flavorsome Finish: The lemon glaze adds a sweet and tangy punch, and the freeze-dried strawberries on top provide a delightful crunch and vibrant color.

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

Step-by-Step Instructions

1. Preheat and Prep

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until well combined.

3. 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, which is expected.

4. 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.

5. 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.

6. 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.

7. 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.

How to Serve

Solo: Enjoy this Lemon Butter Mochi on its own for a simple, refreshing dessert.
With Tea or Coffee: Pair it with a warm cup of tea or coffee to balance the sweetness.
For Special Occasions: Serve it at your next gathering or dinner party for an elegant yet simple dessert.

Additional Tips

Make Ahead: You can make this mochi in advance and store it in an airtight container for up to 3 days.
Customize the Topping: Feel free to swap the freeze-dried strawberries for other fruits like raspberries or blueberries, or add a sprinkle of shredded coconut for extra texture.

Recipe Variations

Matcha Lemon Butter Mochi: Add 1-2 teaspoons of matcha powder to the dry ingredients for a green tea twist.
Ginger Lemon Butter Mochi: Add a teaspoon of ground ginger to the batter for a spicy, aromatic flavor.
Coconut Lemon Butter Mochi: Increase the coconut milk amount for a more tropical flavor.
Lemon Lavender Butter Mochi: Infuse the batter with a teaspoon of dried lavender for a floral note.

Nutrition Information

Yield: 12 squares
Serving Size: 1 square
Calories: 266 per serving
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 122mg
Sodium: 103mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 31g
Protein: 4g

Conclusion

Lemon Butter Mochi with Berry Crunch Topping is a deliciously chewy, citrus-infused dessert that brings a refreshing twist to your sweet treat repertoire. With a golden crust, lemon glaze, and a crunchy topping, it’s a perfect combination of textures and flavors that will leave everyone asking for more. Whether you’re making it for a special occasion or simply treating yourself, this mochi is sure to become a favorite in your dessert collection.

Lemon Butter Mochi with Berry Crunch Topping: A Refreshing & Chewy Dessert

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Lemon Butter Mochi with Berry Crunch Topping is a chewy, citrusy gluten-free dessert made with sweet rice flour, fresh lemon juice, and a rich lemon glaze, topped with crunchy freeze-dried strawberries.

Author: Amy
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1.5 hours (including cooling time)
Yield: 12 squares
Category: Dessert
Method: Baking
Cuisine: Asian Fusion
Diet: Gluten Free

Instructions

Preheat and Prep: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
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 smooth. The batter will be thin.
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 with small cracks.
Cool and Glaze: Allow the mochi to cool in the pan for at least 30 minutes. For the glaze, whisk the powdered sugar with lemon juice, adding milk if a thinner consistency is desired. Pour the glaze over the cooled mochi and spread evenly.
Top with Berry Crunch: While the glaze is still soft, sprinkle the crushed freeze-dried strawberries generously over the top. Let rest for 15–20 minutes to set the glaze.
Slice and Serve: Once fully set, cut into squares and serve at room temperature.