I’ll never forget the first time I bit into a piece of butter mochi—it was chewy, slightly crisp on the edges, and had just the right touch of sweetness. It’s the kind of treat that feels comforting yet unique, a dessert that surprises people who haven’t tried it before. I’ve always loved how it bridges textures: soft and bouncy on the inside while golden and toasty on the outside.
When I figured out how to make it in the air fryer, it became an instant favorite in my kitchen. No need to turn on the oven or heat up the whole house—this version cooks faster while still giving that irresistible chewy bite. If you’re craving a dessert that’s easy to prepare yet feels special, this Air Fryer Butter Mochi Cake is definitely the recipe to try.
What You Need To Make This Recipe
Mochiko (Sweet Rice Flour): This is the star ingredient that gives butter mochi its signature chewy texture. Made from glutinous rice, mochiko transforms into that soft, bouncy bite you just can’t get with regular flour.
Sugar: A touch of sweetness balances out the buttery richness. You don’t need a lot—just enough to enhance the natural flavors and make every bite satisfying.
Baking Powder: While mochiko provides chewiness, baking powder helps give the cake a gentle lift, preventing it from being too dense.
Eggs: They bring structure and richness to the batter, keeping the cake moist while binding everything together.
Butter: Melted butter adds depth and richness, making every bite melt in your mouth with a slight nutty note from baking.
Coconut Milk: This is what sets butter mochi apart from other cakes. It adds creaminess and just the faintest tropical flavor that pairs beautifully with the chewy rice flour base.
Vanilla Extract: A little splash of vanilla rounds out the flavor and gives the cake that warm, aromatic finish.
Salt: Just a pinch balances the sweetness and enhances all the other flavors without being noticeable on its own.
Ingredients List
- 2 cups mochiko (sweet rice flour)
- 1 ½ cups sugar
- 2 teaspoons baking powder
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 can (13.5 oz) coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
How to Make Air Fryer Butter Mochi Cake
Step 1: Prepare the Batter
In a large mixing bowl, whisk together mochiko, sugar, baking powder, and salt. In a separate bowl, beat the eggs, then add melted butter, coconut milk, and vanilla extract. Slowly combine the wet ingredients with the dry, stirring until the mixture is smooth and lump-free.
Step 2: Grease and Fill the Pan
Lightly grease a baking dish or cake pan that fits inside your air fryer basket. Pour the batter into the pan, smoothing out the top with a spatula to ensure even cooking.
Step 3: Air Fry the Mochi Cake
Preheat your air fryer to 320°F (160°C). Place the pan in the basket and cook for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 4: Cool and Slice
Once done, allow the cake to cool completely before slicing. Butter mochi is best when cut into small squares, making it easy to serve and enjoy.
Tips for Making This Recipe
- Use full-fat coconut milk for the best texture and flavor. Light versions may make the cake less rich.
- Grease your pan well, since butter mochi tends to stick. A parchment paper lining also works perfectly.
- Let the cake cool fully before slicing; this helps it set and makes the pieces cleaner.
- Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
- To reheat, pop a square in the air fryer for a few minutes to revive the crispy edges.
FAQs
Can I substitute mochiko with regular flour?
No, regular flour won’t create the chewy texture that defines butter mochi. Mochiko (sweet rice flour) is essential for this recipe.
Can I make this recipe without coconut milk?
Yes, you can substitute whole milk or a mixture of milk and cream, but the flavor will be less traditional.
How do I know when the mochi cake is done?
The top should be golden brown, and a toothpick inserted into the center should come out mostly clean with just a few sticky crumbs.
Can I double the recipe?
Yes, but you’ll need a larger pan and may need to bake it in two batches, depending on the size of your air fryer.
Can this be frozen?
Absolutely! Slice the cake into squares, wrap tightly, and freeze. Reheat in the air fryer for the best texture.