Description
Hawaiian Butter Mochi is a soft, chewy, and indulgent dessert that beautifully combines the tropical flavors of coconut milk and vanilla with the rich buttery taste of mochi made from sweet rice flour. This traditional Hawaiian treat has a unique pudding-like texture and is perfect for gatherings or a delightful sweet snack. Easy to prepare and customizable, it’s a crowd-pleasing dessert that brings a comforting and irresistible flavor to 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 your oven to 350°F (175°C). Prepare a 9×9-inch baking pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined to ensure an even distribution of leavening and seasoning.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then stir in the melted butter, coconut milk, vanilla extract, and whole milk to combine all wet ingredients smoothly.
- Combine Batter: Gradually pour the wet ingredient mixture into the dry ingredients while mixing continuously until the batter is smooth and lump-free.
- Prepare for Baking: Transfer the batter to the prepared baking pan, spreading it evenly and smoothing the surface with a spatula for uniform baking.
- Bake: Bake in the preheated oven for 50-55 minutes. The mochi is done when the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the mochi to cool completely in the pan before cutting into 16 squares. Serve and enjoy this chewy, flavorful treat.
Notes
- Experiment with tropical twists by adding shredded pineapple or coconut flakes to the batter or on top before baking for extra texture and flavor.
- For a chocolate variation, fold in chocolate chips into the batter or drizzle melted chocolate on top after baking.
- To make this recipe vegan, substitute the unsalted butter with plant-based butter and use coconut milk in place of whole milk.
- Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Reheat in the microwave for 10-15 seconds before serving.
- This mochi can also be frozen for up to 2 months; wrap pieces individually and thaw before reheating.
