Easy Simple Hawaiian Butter Mochi
User Reviews
5
Easy Simple Hawaiian Butter Mochi
Description
This recipe blends dry ingredients including glutinous rice flour, sugar, baking powder, and salt with wet components like coconut milk, water, melted butter, eggs, and vanilla extract to create a smooth batter. Baking at 375°F in a 9x9 pan for about an hour or in muffin tins for 40-45 minutes produces mochi with a gentle crust and chewy center. The use of glutinous rice flour ensures the characteristic sticky texture, while butter adds richness and moisture.
The finished mochi can be sliced with a wet knife after cooling fully to avoid sticking. It can be enjoyed as a snack or dessert, and the balance of sweetness with the coconut and vanilla flavors reflects Hawaiian influences. Using canned coconut milk of any fat level allows some control over richness.
Storing mochi in an airtight container at room temperature keeps it fresh for up to three days, or up to a week refrigerated. Reheating in a toaster oven or microwave refreshes warmth and softness before serving.
Ingredients
Dry Ingredients:
- 3 cups glutinous rice flour aka Mochiko flour
- 1 cup granulated sugar white
- 1 ½ teaspoon baking powder
- ⅛ teaspoon salt
Wet Ingredients:
- 400 ml coconut milk canned, light or whole fat will work
- 1 ½ cup water
- 7 tablespoon butter melted & cooled (or sub with vegan butter or neutral tasting oil)
- 3 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375 degrees F. Grease or line a deep 9 x 9 seamless baking pan with parchment paper. If you're using a muffin pan, grease it or line it with muffin cups.
- In a large bowl, sift your dry ingredients. Whisk them together until well combined.
- In another bowl, mix together your wet ingredients mixing in the egg lasts so the butter does not cook the eggs.
- Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter.
- Pour the batter into the baking dish or muffin tin.
- If using a baking pan, bake for 60-65 minutes on the middle rack. If using a muffin tin, bake for 40-45 minutes on the middle rack. Bake until a toothpick inserted in the center comes out clean.
- Transfer cake to a wire rack to cool.
- Allow this to cool completely before slicing with a wet knife. Enjoy!
Notes
- Store mochi in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Reheat before serving using a toaster oven at 350°F for 3-5 minutes or microwave for 30 seconds.
- Slicing with a wet knife after cooling prevents sticking and maintains clean edges.
- Light or whole-fat canned coconut milk can be used depending on desired richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 47mg | 16% |
| Sodium | 154mg | 6% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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