Description
This Hawaiian Butter Mochi recipe is a delightful, chewy, and buttery treat made with sweet rice flour and coconut milk, delivering a perfect balance of sweetness and rich tropical flavor. Baked to a golden brown, it’s a favorite dessert that combines Asian and Hawaiian influences.
Ingredients
Scale
Dry Ingredients
- 1 cup sweet rice flour (mochiko)
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prepare for the batter.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined and aerated.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Stir in the melted butter, coconut milk, vanilla extract, and whole milk until the mixture is smooth and blended.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently until a smooth batter forms with no lumps.
- Pour Batter: Transfer the batter into the prepared baking pan, smoothing the surface with a spatula to ensure even baking.
- Bake Mochi: Bake in the preheated oven for 50-55 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the mochi to cool completely in the pan before slicing into squares. Serve and enjoy this chewy, buttery dessert.
Notes
- Use sweet rice flour (mochiko) for the proper chewy texture that makes mochi unique.
- Ensure the mochi cools completely before slicing to maintain its structure.
- The coconut milk adds moisture and a subtle tropical flavor; do not substitute with regular milk alone.
- You can line the pan with parchment paper for easier removal and cleanup.
- Store leftover mochi in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.