If you’ve never tried a Hawaiian Butter Mochi Recipe, you’re in for a delightful surprise. This irresistibly chewy, sweet, and buttery treat perfectly balances the richness of coconut milk with the light sweetness of sugar, all wrapped in a soft, almost custard-like texture thanks to mochiko sweet rice flour. It’s a beloved Hawaiian dessert that’s now cherished far beyond the islands, offering a unique taste experience that’s both comforting and exotic. Whether you’re craving something new for dessert or wanting to impress friends with a special dish, this recipe will quickly become a staple in your kitchen.
Ingredients You’ll Need
This Hawaiian Butter Mochi Recipe calls for simple ingredients you might already have in your pantry, yet each one plays a crucial role in creating that signature texture and flavor. From the sweetness of granulated sugar to the creamy richness of coconut milk and butter, every element is essential.
- Mochiko sweet rice flour (16 ounces): This gluten-free flour creates the chewy and dense structure that defines mochi.
- Granulated sugar (2 cups): Provides the sweetness that perfectly complements the other flavors.
- Baking powder (2 teaspoons): Helps the mochi rise just enough for a tender, light bite.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the overall flavor.
- Large eggs (4): Adds structure and richness to the batter for a moist finish.
- Vanilla extract (2 teaspoons): Infuses warmth and depth to the flavor.
- Coconut milk (1 can, 13.5 ounces): Gives the mochi its creamy texture and tropical essence.
- Whole milk (1 cup): Lightens the batter slightly, keeping the mochi smooth.
- Unsalted butter (1/2 cup, melted and slightly cooled): Adds a luscious buttery flavor that’s key to the mochi’s richness.
How to Make Hawaiian Butter Mochi Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. This step ensures your mochi won’t stick and will bake evenly with a lovely golden top. A well-prepared pan is the foundation of a perfect bake.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the mochiko flour, sugar, baking powder, and salt. Getting these dry ingredients well combined upfront will guarantee that each bite has a uniform flavor and texture, without any clumps of flour.
Step 3: Combine the Wet Ingredients
In another bowl, beat the eggs until smooth, then stir in the vanilla extract, coconut milk, whole milk, and melted butter. The richness from the butter and the creaminess from the coconut milk are what make this Hawaiian Butter Mochi Recipe so incredibly moist and flavorful.
Step 4: Bring It All Together
Gradually pour the wet mixture into the dry ingredients, whisking continuously until your batter is silky smooth and free of lumps. This is a critical step because the smooth batter ensures an even bake and that signature chewyness.
Step 5: Bake Until Golden
Pour the batter into your prepared baking dish and bake for 1 hour. You’ll know it’s done when the top is golden brown and the center feels set to the touch. Resist the urge to cut into it right away — allowing it to cool completely helps it firm up perfectly.
How to Serve Hawaiian Butter Mochi Recipe
Garnishes
A simple sprinkle of toasted shredded coconut on top just before serving can add a delightful crunch and extra tropical flair. You can also dust the squares lightly with powdered sugar or add a drizzle of coconut caramel sauce for an over-the-top treat.
Side Dishes
This mochi pairs wonderfully with fresh fruit like pineapple, mango, or kiwi to add a zingy freshness that balances the sweetness. If you’re serving it at a gathering, try it alongside a scoop of vanilla ice cream or a dollop of whipped cream for a classic combination.
Creative Ways to Present
For a fun twist, cut the mochi into small bite-sized cubes and serve it on toothpicks as a sweet finger food at parties. You can also layer pieces between slices of ripe fruit for a unique parfait or even use the mochi as a base for a tropical trifle.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover Hawaiian Butter Mochi Recipe at room temperature for up to 3 days, wrapped tightly to maintain moisture. If you prefer, refrigerate it for up to a week; just be sure to bring it back to room temperature before serving for the best texture.
Freezing
Butter mochi freezes beautifully. Wrap tightly in plastic wrap followed by aluminum foil to avoid freezer burn and keep it fresh for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator before reheating.
Reheating
To bring back its chewy softness, warm individual squares in the microwave for 15 to 20 seconds. If you have a toaster oven, lightly toasting each piece can refresh the outside crispness while keeping the inside tender.
FAQs
Can I use a different type of milk in this recipe?
Yes! While whole milk is recommended for richness, you can substitute with any milk of your choice, including almond or soy milk. Just keep in mind that the flavor and texture might shift slightly, but it will still be delicious.
Is mochiko flour gluten-free?
Absolutely! Mochiko is a sweet rice flour made from glutinous rice and contains no gluten, making this Hawaiian Butter Mochi Recipe naturally gluten-free and safe for gluten-sensitive eaters.
Can I add shredded coconut to the batter?
Definitely! Adding shredded coconut into the batter enhances the flavor and adds a bit of texture. For a crunchier top, try sprinkling some on before baking too.
How long does this mochi keep fresh?
At room temperature, the mochi stays tasty for about 3 days; refrigerated, it lasts up to a week. Beyond that, freezing is a great option to enjoy its freshness later.
Can I halve the recipe?
You can, but keep in mind that baking times will be shorter in smaller pans. Monitor closely to avoid overbaking, and the best bet is to use a pan that’s roughly half the size to maintain the correct thickness.
Final Thoughts
Making this Hawaiian Butter Mochi Recipe is like inviting a little piece of the islands into your home, warm and welcoming right from your oven. It’s easy to make yet incredibly satisfying, and it’s guaranteed to bring smiles to anyone lucky enough to enjoy a slice. Give it a try, and soon it might just become your new favorite dessert tradition.
Print
Hawaiian Butter Mochi Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 squares
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
Hawaiian Butter Mochi is a delightful, chewy dessert made with mochiko sweet rice flour and infused with rich coconut milk and butter. This classic treat offers a unique texture and a sweet vanilla flavor, perfect for those who love traditional Hawaiian sweets with a modern twist.
Ingredients
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 Oven and Prepare Pan: 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 to evenly distribute all dry components.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then add vanilla extract, coconut milk, whole milk, and melted butter. Mix until well combined.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients while whisking continuously, ensuring the batter becomes smooth and free of lumps.
- Pour Batter and Bake: Pour the prepared batter into the greased baking dish, spreading evenly. Bake in the preheated oven for 60 minutes or until the top turns golden brown and the center is set.
- Cool and Serve: Allow the mochi to cool completely in the pan before slicing into 24 squares for serving.
Notes
- For added texture and flavor, sprinkle shredded coconut on top before baking.
- Store butter mochi at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
