Hawaiian Butter Mochi Recipe (+VIDEO)
User Reviews
5
Hawaiian Butter Mochi Recipe (+VIDEO)
Description
This Hawaiian Butter Mochi Recipe blends mochiko (glutinous sweet rice flour) with sugar, baking powder, eggs, milk, melted butter, coconut cream, and vanilla to create a thick batter. After thorough mixing to avoid lumps and achieve smoothness, the batter is poured into a parchment-lined baking pan and baked at 350°F for about an hour until the surface is golden brown and the cake is set.
The result is a rich, moist, and chewy mochi cake with a tender crumb and a slight crust on top. The coconut cream adds moisture and subtle tropical flavor that complements the sweetness and texture. The cake is allowed to cool to room temperature before slicing to maintain its structure.
This dessert is typically cut into squares and served as a snack or sweet treat. Care must be taken to line the pan properly to prevent sticking and to check doneness towards the end of baking, covering with foil if browning too quickly.
The notes also emphasize popping any bubbles on the batter surface before baking and cooling fully before slicing for best results.
Ingredients
- 2 cups mochiko glutinous sweet rice flour
- 1 cup sugar
- 1 teaspoon baking powder
- 2 egg
- 1/2 cup milk
- 5 tablespoons butter melted, unsalted
- 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
- Line the baking pan with parchment paper to prevent the mochi cake from sticking.
- Ensure the batter is smooth and free of lumps before baking, and pop surface bubbles with a toothpick.
- Check doneness starting at 50 minutes; cover with foil if the cake browns too quickly but isn’t set inside.
- Allow the cake to cool completely to room temperature before cutting for clean slices.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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