Description
Hawaiian Butter Mochi is a chewy, buttery rice cake dessert with a golden brown crust and a soft, sticky interior made from sweet rice flour, coconut milk, and butter. This classic Hawaiian treat delivers a rich, satisfying texture and flavor perfect for sharing as a delightful snack or dessert.
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 your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking and facilitate easy removal after baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until evenly combined to ensure a uniform texture.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until light. Stir in the melted butter, coconut milk, vanilla extract, and whole milk until the mixture is well combined and smooth.
- Mix Batter: Gradually pour the wet ingredients into the dry ingredients, mixing gently until the batter is smooth and free of lumps for the best texture.
- Prepare for Baking: Pour the batter into the prepared baking pan and smooth the top with a spatula to ensure even baking and a nice surface appearance.
- Bake: Bake in the preheated oven for 50-55 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Cool and Serve: Allow the mochi to cool completely in the pan before slicing into squares. This cooling helps the mochi set and makes it easier to cut. Enjoy your delicious Hawaiian Butter Mochi!
Notes
- Make sure to use sweet rice flour (mochiko) specifically, as regular rice flour won’t produce the same chewy texture.
- Allowing the mochi to cool completely before slicing improves texture and prevents it from being too sticky to cut cleanly.
- You can line the baking pan with parchment paper for easier removal and less greasing.
- Use fresh eggs and good-quality coconut milk for the best flavor.
- This mochi is best enjoyed within a couple of days for optimal softness but can be stored covered at room temperature.
