Hawaiian Butter Mochi Recipe

Introduction

Hawaiian Butter Mochi is a delightful, chewy treat with a rich coconut flavor that’s perfect for any occasion. Its tender, buttery texture and subtle sweetness make it a favorite among dessert lovers. This easy-to-make recipe brings a taste of the islands right to your kitchen.

Ingredients

• 1 box (16 oz/450 g) Mochiko Flour (sweet glutinous rice flour)
• 2 cups (16 oz/454 g) granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 4 large eggs, at room temperature
• 2 cups (16 fl oz/450 ml) whole milk, at room temperature
• 1 can (13 fl oz/400 ml) coconut milk
• ½ cup (4 oz/115 g) butter, melted
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Butter a 9×13-inch (23×33 cm) baking pan and line it with parchment paper. Set it aside.
2. Step 2: In a large bowl, combine the sweet rice flour, sugar, baking powder, and salt. Mix well.
3. Step 3: Whisk in the eggs, whole milk, coconut milk, melted butter, and vanilla extract until the batter is smooth.
4. Step 4: To remove any lumps, pour the batter through a sieve directly into the prepared baking pan.
5. Step 5: Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Step 6: Allow the mochi to cool completely before cutting into 24 squares with a sharp knife.

Tips & Variations

• For a richer flavor, substitute half of the whole milk with additional coconut milk.
• Try adding a handful of shredded coconut or macadamia nuts to the batter for extra texture.
• Use a toothpick to test for doneness; if it comes out clean, your mochi is ready.

Storage

Store the mochi in an airtight container at room temperature for up to 2 days. To enjoy warm, briefly microwave individual squares for 10-15 seconds. Avoid refrigerating as it may dry out the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes mochi chewy?

Mochi’s chewy texture comes from the sweet glutinous rice flour used in the recipe, which has a unique starch composition that becomes sticky and elastic when cooked.

Can I freeze Hawaiian Butter Mochi?

Yes, you can freeze mochi. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container for up to one month. Thaw at room temperature before reheating.

Hawaiian Butter Mochi Recipe

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★★★★★

4.4 from 106 reviews

This Hawaiian Butter Mochi is a chewy, buttery dessert made from sweet glutinous rice flour combined with coconut milk and rich butter, baked to golden perfection. It offers a delightful texture contrast between its crispy top and chewy interior, making it a popular treat that’s easy to prepare and perfect for sharing.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 box (16 oz/450 g) Mochiko Flour (sweet glutinous rice flour)
• 2 cups (16 oz/454 g) granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Wet Ingredients

• 4 large eggs, at room temperature
• 2 cups (16 fl oz/450 ml) whole milk, at room temperature
• 1 can (13 fl oz/400 ml) coconut milk
• ½ cup (4 oz/115 g) butter, melted
• 2 teaspoons vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Butter a 9×13-inch (23×33 cm) baking pan thoroughly and line it with parchment paper to ensure easy removal of the mochi after baking. Set aside the prepared pan.
2. Mix Dry Ingredients: In a large bowl, combine the mochi flour (sweet glutinous rice flour), granulated sugar, baking powder, and salt. Stir these ingredients together until evenly distributed.
3. Add Wet Ingredients: Whisk in the eggs, whole milk, coconut milk, melted butter, and vanilla extract into the dry mixture. Stir continuously until you achieve a smooth batter without lumps. For extra smoothness, strain the batter through a sieve directly into your prepared baking pan.
4. Bake Mochi: Place the pan in the preheated oven and bake the mixture for 50 to 60 minutes, or until the top has turned a beautiful golden brown color and a toothpick inserted in the center comes out clean.
5. Cool and Serve: Allow the mochi to cool completely in the pan before slicing. Once cooled, cut into 24 equal squares using a sharp knife. Store any leftovers in an airtight container at room temperature for up to 2 days. For an extra special touch, serve warm with whipped cream or vanilla ice cream.

Notes

• Allowing the batter to pass through a sieve ensures a smooth, lump-free mochi texture.
• Room temperature ingredients help the mochi batter mix evenly and bake properly.
• For best results, cool the mochi completely before cutting to avoid crumbling.
• Leftover mochi can be briefly warmed in the oven or microwave before serving to regain softness.
• The use of coconut milk adds a rich, tropical flavor characteristic of Hawaiian desserts.

Keywords: Hawaiian Butter Mochi, Mochiko Flour Dessert, Sweet Rice Flour Treat, Coconut Milk Mochi, Chewy Mochi Cake