Hawaiian Butter Mochi Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
24 squares
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Course
Dessert
Hawaiian Butter Mochi Recipe
Description
The Hawaiian Butter Mochi combines mochiko flour, which is sweet glutinous rice flour, with a blend of sugar, baking powder, and salt to create the dry base. Eggs, whole milk, and canned coconut milk add moisture and richness, while melted butter and vanilla extract bring creaminess and aromatic depth. The ingredients are whisked together until smooth, then poured through a sieve into a prepared baking pan to ensure a lump-free batter.
Baked at 350°F (180°C) for 50 to 60 minutes, the mochi develops a golden top with a chewy and tender interior. The texture is slightly sticky but soft, reflecting the nature of glutinous flour combined with fats and liquids. This dessert features the subtle sweetness of coconut and a buttery undertone.
Cut into 24 squares after cooling completely, these mochi squares can be enjoyed at room temperature or warmed. They pair nicely with whipped cream or vanilla ice cream for added richness and contrast.
Ingredients
- 1 box (16 oz/450 g) Mochiko flour aka sweet glutinous rice flour
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 4 egg large, at room temperature
- 2 cups whole milk 16 fl oz/450 ml, at room temperature
- 1 can coconut milk 13 fl oz/400 ml
- ½ cup butter melted
- 2 teaspoons vanilla extract
User Reviews
Overall Rating
4.6
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