Print

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

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

1 ½ cups powdered sugar (for glaze)

2 tbsp fresh lemon juice (for glaze)

1 tbsp milk (optional for thinner glaze)

½ cup freeze-dried strawberries, crushed

Instructions

  1. Preheat and Prep: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
  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 smooth. The batter will be thin.
  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 with small cracks.
  5. 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.
  6. 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.
  7. Slice and Serve: Once fully set, cut into squares and serve at room temperature.

Notes

For the best texture, assemble the mochi just before serving to preserve the freshness of the glaze and crunch.

The mochi can be made ahead and stored in an airtight container for up to 3 days.

Feel free to swap freeze-dried strawberries for other fruits like raspberries or blueberries, or add shredded coconut for extra texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/lemon-butter-mochi-with-berry-crunch-topping/