Description
Hawaiian Butter Mochi is a delightful fusion dessert featuring a chewy, buttery texture with a tropical hint of coconut milk. This popular treat from Hawaii combines sweet rice flour with rich butter and creamy coconut milk, baked to golden perfection. Perfect for sharing at gatherings or enjoying as a sweet snack.
Ingredients
Scale
Dry Ingredients
- 1 cup sweet rice flour (mochiko)
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a 9×9-inch baking pan by greasing it well or lining it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until evenly combined and free of lumps.
- Prepare wet ingredients: In a separate bowl, beat the eggs thoroughly. Add in the melted butter, coconut milk, vanilla extract, and whole milk, mixing well to combine all the wet components.
- Combine wet and dry: Gradually pour the wet mixture into the dry ingredients, stirring gently until the batter is completely smooth and homogeneous with no flour pockets.
- Transfer to pan: Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth surface for even baking.
- Bake: Place the pan in the preheated oven and bake for 50 to 55 minutes. The mochi is done when the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the baked mochi from the oven and allow it to cool completely in the pan. Once cool, slice it into squares and enjoy this chewy, buttery delight.
Notes
- Ensure the mochi cools completely before slicing to maintain its chewy texture and clean edges.
- You can substitute whole milk with coconut milk for a richer coconut flavor and a dairy-free version.
- If a golden top is desired, you can broil for an additional 1–2 minutes at the end of baking, watching carefully to avoid burning.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Sweet rice flour (mochiko) is essential for the unique chewy texture; do not substitute with regular rice flour or all-purpose flour.
