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Tuesday, January 8, 2013

Strawberry Romanoff Butter Mochi

Strawberries Romanoff is an American-French classic: strawberries are macerated in orange liquer and served with sugar and cream, sometimes over vanilla ice cream. My mom used to serve us fresh whole strawberries, dipped in sour cream then lightly rolled in brown sugar. The tang from the sour cream, the tart sweetness of the berries, and the caramel tones of the brown sugar were a perfect combination. Some friends would look at the sour cream dubiously, assuming it better for topping nachos, but one bite made them a convert from whipped cream.

I decided to take this wonderful trio and top butter mochi with it! I knew I already loved it over pound cake, so I figured butter mochi would work just as well. It turned out great, but I was making it for a party with lots of finger food. I think next time I will skewer cubes of butter mochi and strawberry halves and use the sour cream mixture as a dip, to make it much easier to eat at standing parties.

You can omit the orange liquer if you want, and I guarantee it will still be amazingly tasty! Feel free to adjust the brown sugar to sour cream ratio to your preference. In fact, I rarely measure the brown sugar, but just start mixing it in until it tastes tangy and sweet to my liking.

Strawberry Romanoff Butter Mochi

For the butter mochi:
1 stick of butter, melted and cooled (1/2 cup)
1 lbs box of mochiko (3 cups)
1 12-13oz can of coconut milk
3 cups sugar
1/2 tbs vanilla extract
1 tbs baking powder
5 eggs

For the topping:
2 cups sour cream
1 cup brown sugar, packed
1 tbs orange flavored liquor (like Grand Marnier)
strawberries (about 4 cups) or more

For the base: Mix all the ingredients together and pour into 9x13 inch pan sprayed with PAM. Bake for 1hr at 375 degrees F or until toothpick comes out clean. Cut into squares after letting it cool slightly.

For the topping: Mix the sour cream and brown sugar thoroughly. Stir in the liquor if using. Spoon over butter mochi and top with sliced strawberries. Sprinkle additional brown sugar over the strawberries.

If you want a fork-free party dessert, cut the butter mochi into roughly 1" squares and halve the strawberries. Use the topping as a dip and serve the mochi and strawberries skewered or have a supply of toothpicks.

See Also:
Blueberry Butter Mochi
Confetti Coconut Cake


  1. i look forward to these tomorrow! XD

  2. I love the regular mochi but had never heard of butter mochi until this post. This may be the start of something wonderfully terrible!

  3. Sounds very interesting and as a mochi lover myself, this sounds awesome! :)

  4. Neat idea! I love strawberries Romanoff too, so any variation on that theme sounds great to me.

    1. The only problem with this butter mochi recipe is I kept eating all the strawberries while the batter was in the oven!

  5. I have never heard of butter mochi. I am curious... What kind of texture is it? Like pound cake? or like mochi? I think I may just have to try it out!

    1. It's a Japanese-American Hawaiian dish that's similar to Bibingka. It's chewy like mochi, but with more air and loft.