Description
Hawaiian Butter Mochi is a chewy, rich, and buttery dessert made from sweet rice flour and coconut milk, delivering a perfect balance of sweetness and a unique texture. This traditional Hawaiian treat is baked to golden perfection, making it a delightful snack or dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup sweet rice flour (mochiko)
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking and for easier removal of the mochi after baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents and flavors.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then stir in the melted butter, coconut milk, vanilla extract, and whole milk until the mixture is smooth and cohesive.
- Combine Mixtures: Gradually add the wet ingredient mixture to the dry ingredients, stirring continuously until the batter is smooth without lumps, making sure everything is well incorporated.
- Transfer Batter: Pour the prepared batter into the greased or parchment-lined baking pan. Use a spatula to smooth the top evenly to promote uniform baking.
- Bake: Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the mochi is set and cooked through.
- Cool and Serve: Allow the mochi to cool completely in the pan to set its texture. Once cooled, slice into squares and enjoy the chewy, buttery treat.
Notes
- Make sure to use sweet rice flour (mochiko) for the authentic chewy texture.
- Cooling completely before slicing helps the mochi hold together better.
- You can line the pan with parchment paper for easier removal and cleanup.
- This mochi can be stored in an airtight container at room temperature for up to 3 days.
- For a coconut lover twist, you can garnish with shredded coconut before baking.
