Korean Honey Butter Mochi Bake

Honey butter, a beloved Korean pairing of sticky sweetness and rich dairy, stars in this chewy mochi bake. Sweet rice flour yields a soft, stretchy crumb finished with sesame seeds and flaky sea salt.

Serves 6 · 12 min prep · 35 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 48g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 1/2 cups sweet rice flour (mochiko)
• 1 cup whole milk
• 1/2 cup granulated sugar
• 2 large eggs
• 4 tbsp melted plus 3 tbsp for honey butt unsalted butter
• 1/3 cup honey
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp pinch of salt
• 1 tbsp sesame seeds
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F and lightly grease an 8-inch square baking pan, then line it with a parchment sling for easy lift-out.
2. 2In a large bowl whisk the sweet rice flour, sugar, baking powder, and salt until evenly combined.
3. 3In another bowl whisk the milk, eggs, melted butter, and vanilla until smooth.
4. 4Pour the wet mixture into the dry ingredients and stir until a thick, sticky batter forms with no dry pockets.
5. 5Scrape the batter into the prepared pan and smooth the top; sprinkle sesame seeds evenly over the surface.
6. 6Bake for 30 to 35 minutes until the edges pull slightly from the pan, the top is lightly golden, and the center feels springy and set like soft mochi.
7. 7While the bake rests 5 minutes, melt the remaining butter with the honey in a small saucepan over low heat until fluid and fragrant.
8. 8Brush the warm honey butter generously over the entire surface so it soaks into the hot mochi cake.
9. 9Finish with a light scatter of flaky sea salt for sweet-salty contrast.
10. 10Cool 10 more minutes, then lift out and cut into squares; serve warm while the texture is chewy and the glaze is glossy.