Hawaiian Butter Mochi Recipe (+VIDEO)
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5.0
24 reviews
Excellent
Hawaiian Butter Mochi Recipe (+VIDEO)
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This classic Hawaiian Butter Mochi is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! A tropical treat made with mochiko glutinous rice flour and coconut cream, this mochi cake is incredibly easy to make. Here’s a step-by-step guide on how to make this dessert at home.
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Ingredients
- 2 cups mochiko glutinous sweet rice flour
- 1 cup sugar
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup milk
- 5 tablespoons unsalted butter (melted)
- 1/2 teaspoon vanilla extract
- 1 can 14-oz coconut cream (or canned coconut milk)
Instructions
- Preheat the oven to 350°F (177°C), and line an 8-inch square baking pan with parchment paper and set aside. (if double the recipe, you can use a 13*9-inch baking pan.)
- Beat the eggs, and then add vanilla and milk. Mix well.
- In a large bowl, combine all the dry ingredients: mochiko, sugar, and baking powder.
- Add the dry ingredients to the egg and milk mixture. Mix well. (It’s better to use a spatula as the mixture is relatively thick.)
- Add melted butter and coconut cream. Mix until the batter is completely smooth with no lumps.
- Pour the batter into the baking pan. Use a spatula to smooth the surface.
- Bake for 1 hour or until the cake turns golden brown.
- Remove from the oven and allow the mochi cake to cool to room temperature. Then use the parchment to lift the cake out of the pan.
- Use a sharp knife to cut into squares. (I like to cut off the edges and cut the cake into equal squares.)
Notes
- It’s important to line the baking pan with parchment paper as this will prevent the mochi cake from sticking to the pan.
- Make sure there are no lumps in the batter before baking. If there are bubbles on the surface, simply pop them out with a toothpick.
- The baking time may vary depending on your oven. I suggest checking after 50 minutes. If the surface is getting too dark but the inside hasn’t been cooked completely, you can cover with a piece of aluminum foil and keep baking.
- Make sure to let your cake cool down to room temperature before cutting.
Nutrition Information
Show Details
Calories
166kcal
(8%)
Carbohydrates
29g
(10%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
31mg
(10%)
Sodium
38mg
(2%)
Potassium
33mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
151IU
(3%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 38mg | 2% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 151IU | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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