Hawaiian Butter Mochi
A beloved Hawaiian treat, butter mochi is a dense, chewy, and slightly sweet baked good with a rich, buttery flavor and a hint of coconut. It's often enjoyed as a dessert or snack.
🧂 Ingredients
- 1 box (16 oz) Mochiko flour (sweet glutinous rice flour)
- 2 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 4 room temperature Large eggs
- 2 cups Whole milk
- 1 can (13.5 oz) Unsweetened coconut milk
- 0.5 cup Unsalted butter(melted)
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened shredded coconut(optional, for topping)
- 1 tablespoon Butter(for greasing the pan)
👨🍳 Instructions
- 1
Preheat oven to 350°F (180°C). Grease a 9x13-inch baking pan with butter.
- 2
In a large bowl, whisk together the mochiko flour, granulated sugar, and baking powder.
- 3
In a separate medium bowl, whisk together the eggs, whole milk, coconut milk, melted butter, and vanilla extract until well combined and smooth.
- 4
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. If desired, strain the batter through a sieve into the prepared baking pan to ensure a lump-free consistency.
- 5
If using, sprinkle the shredded coconut evenly over the top of the batter.
- 6
Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 7
Let the butter mochi cool completely in the pan on a wire rack before cutting into squares.
💡 Pro Tips
- ✓Ensure your eggs and milk are at room temperature for a smoother batter.
- ✓For a crispier top, you can sprinkle granulated sugar over the mochi and broil for a minute or two at the end of baking, watching carefully to prevent burning.
- ✓Mochiko flour is essential for the chewy texture; do not substitute with regular rice flour.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add 1 cup of shredded coconut to the batter for a more intense coconut flavor.
- Incorporate a teaspoon of almond extract along with the vanilla for a different flavor profile.