Hawaiian Butter Mochi Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/hawaiian-butter-mochi-recipe/
