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Hawaiian Butter Mochi Recipe

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★★★★★

4.6 from 447 reviews

Hawaiian Butter Mochi is a chewy, richly flavored dessert made with mochiko flour and infused with coconut milk and buttery goodness. This beloved treat features a tender, slightly crisp crust with a moist, bouncy interior that’s perfect for a sweet snack or dessert.

Ingredients

Scale

Wet Ingredients

  • 2 large eggs
  • 2 cups coconut milk (see notes below)
  • 1/4 cup melted salted butter (plus extra solid butter to grease pan)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3/4 cup granulated cane sugar
  • 8 oz mochiko flour (sweet glutinous rice flour)
  • 1/2 teaspoon double-acting baking powder

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter an 8×6-inch baking pan thoroughly, then line the bottom and sides with parchment paper to ensure easy removal of the mochi once baked.
  2. Make the Batter: In a large mixing bowl, whisk together the eggs, granulated cane sugar, coconut milk, melted salted butter, and vanilla extract until the mixture is smooth and well combined. Gradually add the mochiko flour and baking powder, mixing until no lumps remain and the batter is fully incorporated.
  3. Bake the Mochi: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in the preheated oven for approximately 1 hour and 25 minutes, or until the top turns a golden color and a toothpick inserted near the center comes out clean.
  4. Cool Completely: Remove the baking pan from the oven and allow the mochi to cool completely at room temperature. Use the parchment paper to carefully lift the entire mochi out of the pan once cooled.
  5. Serve: Place the mochi on a cutting board and slice into 12 equal squares using a sharp knife. Enjoy as a delicious chewy dessert or snack.

Notes

  • Use full-fat coconut milk for the best flavor and texture.
  • Greasing the pan with solid butter before lining with parchment ensures the mochi will not stick.
  • Allowing the mochi to cool completely before slicing is crucial for clean cuts and the right texture.
  • Store leftover mochi in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat by microwaving briefly or enjoying it cold according to preference.

Keywords: Hawaiian Butter Mochi, mochiko flour dessert, coconut milk mochi, chewy dessert, Hawaiian dessert, gluten free mochi

Find it online: https://tastewithamy.com/hawaiian-butter-mochi-recipe/