Make the raspberry jam:

1. Place raspberries in a saucepan set over medium-high heat and mash. Stir occasionally to prevent the raspberries on bottom from burning. 

2. Once the raspberries turn to a liquid mash and begin to bubble, lower the heat to medium low. 

3. Add 100g of sugar and continue to cook down until a thick jam forms. 

4. Chill and store in fridge for up to 5 days if not making mochi immediately. 

Make the butter mochi:

5. Preheat oven to 350 F. 

6. In a large bowl, mix together eggs, almond milk, vanilla, tahini and water. Once combined, stir in sugar.

7. In a separate large bowl, combine baking powder, salt, and glutinous rice flour. Mix until uniform.

8. Pour in ½ of wet ingredients into dry, and stir until a smooth, thick batter forms with no clumps. (This will be a good arm workout!) 

9. Gradually add in the remainder of the wet ingredients to form a thin, silky batter. Pour in melted butter and stir into batter. 

10. In a medium bowl, mix together matcha and crushed pistachios. Gradually add in ⅓ of batter. 

11. In a separate medium bowl, place in raspberry jam and gradually incorporate ⅓ of original batter.

12. To the ⅓ of original batter remaining in larger bowl, stir in the honey.

13. To swirl batters, pour the pistachio batter on one side of the original batter in the large bowl, and the raspberry batter on the other side. Slice through the middle of the batter with a spatula and run the spoon around the bowl’s edges – do this motion 2-3 times maximum. Do NOT overmix, or else the batters will mix into an odd color! 

14. Pour the batter into a square 9×9” pan and top with crushed pistachios. Bake in oven for 1 hour or until a knife inserted into the center comes out clean. 

15. Cool to room temperature before cutting and top with honey to serve. 

16. Store in an airtight container in the fridge for up to 1 week, and reheat in the oven before eating.