Description
This Hawaiian Butter Mochi recipe offers a chewy, buttery treat with a subtle coconut flavor, baked to golden perfection. Made with sweet rice flour and coconut milk, it delivers a delightful texture reminiscent of traditional mochi with a rich, buttery twist. Perfect for sharing, this dessert yields 16 delicious squares that are sure to satisfy your sweet tooth.
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 the oven: Set your oven to 350°F (175°C). Prepare a 9×9-inch baking pan by greasing it well or lining it with parchment paper for easy removal of the mochi after baking.
- Mix dry ingredients: In a medium bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until evenly combined. This will ensure consistent texture and sweetness throughout the mochi.
- Prepare wet ingredients: In another bowl, beat the two large eggs thoroughly. Then add in the melted unsalted butter, coconut milk, vanilla extract, and whole milk, stirring until the mixture is smooth and well blended.
- Combine wet and dry: Gradually pour the wet ingredients into the dry ingredients, mixing gently but thoroughly until you get a smooth, uniform batter without lumps.
- Pour batter into pan: Transfer the batter into the prepared baking pan. Use a spatula to spread and smooth the surface evenly to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 50 to 55 minutes. The mochi is done when the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the mochi from the oven and let it cool completely in the pan. Once cooled, slice into 16 squares and serve. Enjoy this deliciously chewy and buttery dessert!
Notes
- For best results, use sweet rice flour (mochiko) which is essential for achieving the traditional chewy texture.
- You can substitute whole milk with any other milk of your choice, but whole milk helps keep the mochi moist and tender.
- Make sure the mochi cools completely before slicing to prevent it from becoming too sticky or falling apart.
- This mochi can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently before serving for a soft, warm experience.
