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
Scale
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.
