Description
Hawaiian Butter Mochi is a chewy, sweet rice cake made from mochiko flour and rich coconut milk, delivering a unique texture and tropical flavor. This classic dessert is a beloved treat in Hawaii, perfect for gatherings and everyday enjoyment, offering a delightful combination of buttery sweetness and coconut creaminess baked to a golden perfection.
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 and Prepare Dish: Preheat the oven to 350°F (177°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy removal of the mochi after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the mochiko sweet rice flour, granulated sugar, baking powder, and salt until evenly combined. This forms the base of the mochi batter.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then add the vanilla extract, coconut milk, whole milk, and melted butter. Mix well to integrate all wet components evenly.
- Incorporate Wet into Dry: Gradually pour the wet ingredient mixture into the bowl with dry ingredients while whisking continuously. Stir until the batter is smooth and free of lumps, ensuring a consistent texture for baking.
- Bake the Mochi: Pour the batter into the prepared baking dish and place it in the preheated oven. Bake for approximately 1 hour or until the top is golden and the center is fully set, indicating it is cooked through.
- Cool and Serve: Remove the dish from the oven and allow the mochi to cool completely in the pan. Once cooled, slice into 24 squares and serve. The cooling step is crucial for the mochi to firm up properly.
Notes
- For extra flavor and texture, sprinkle shredded coconut on top of the batter before baking.
- Butter mochi can be stored at room temperature for up to 3 days or refrigerated for up to a week, maintaining freshness and texture.
