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Hawaiian Butter Mochi
A beloved Hawaiian dessert, butter mochi is a chewy, sweet, and buttery cake with a unique texture, often flavored with coconut and vanilla.
ð§ ææ
- 2 cups Glutinous rice flour (mochiko)
- 1.5 cups Granulated sugar
- 2 tsp Baking powder
- 0.5 tsp Salt
- 1 can (12 oz) Evaporated milk
- 1 cup Butter(melted)
- 3 large Eggs
- 1 tsp Vanilla extract
- 0.5 cup Shredded coconut(sweetened, optional)
ðšâð³ äœãæ¹
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
In a large bowl, whisk together glutinous rice flour, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together evaporated milk, melted butter, eggs, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and whisk until smooth. If using, stir in shredded coconut.
- 5
Pour the batter into the prepared baking pan and spread evenly.
- 6
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- 7
Let cool in the pan for at least 30 minutes before cutting into squares.
ð¡ ããã®ã³ã
- âEnsure you use glutinous rice flour (mochiko) for the chewy texture.
- âDo not overmix the batter.
- âAllow the mochi to cool sufficiently before cutting to prevent it from falling apart.
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- Add a few drops of green food coloring for a matcha-flavored mochi.
- Incorporate ube extract for a vibrant purple and unique flavor.
- Sprinkle with toasted sesame seeds before baking.