Description
Hawaiian Butter Mochi is a chewy, sweet rice cake dessert made with mochiko sweet rice flour and enriched with coconut milk and butter. This classic Hawaiian treat is soft, dense, and packed with a rich coconut flavor, perfect for a comforting dessert or snack.
Ingredients
Scale
Dry Ingredients
- 1 box (16 ounces) mochiko sweet rice flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 can (13.5 ounces) coconut milk
- 1 cup whole milk
- 1/2 cup unsalted butter, melted and slightly cooled
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together mochiko sweet rice flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then add in the vanilla extract, coconut milk, whole milk, and melted butter, mixing well to blend all wet ingredients.
- Make the Batter: Gradually pour the wet mixture into the dry ingredients while whisking continuously to create a smooth, lump-free batter.
- Pour and Bake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 60 minutes or until the top develops a golden color and the center is set.
- Cool and Serve: Allow the butter mochi to cool completely in the pan before cutting into 24 squares and serving for the best texture and flavor.
Notes
- For extra flavor and texture, sprinkle shredded coconut on top of the batter before baking.
- Butter mochi can be stored at room temperature for up to 3 days or refrigerated for up to a week.
- Ensure the mochi cools completely before slicing to maintain its chewy consistency.
