Delicious Hawaiian Butter Mochi (Print Version)
# Ingredients:
→ For the Pan
01 -
Butter (unsalted) or veggie oil for greasing the pan
→ For the Mochi Batter
02 -
1 can (13.5 ounces) coconut milk, unsweetened
03 -
2 cups milk (any kind—skim, whole, or something in between)
04 -
1 stick of unsalted butter (8 tablespoons), melted
05 -
1 pound mochiko flour (also called sweet rice flour)
06 -
4 large eggs
07 -
2 teaspoons baking powder
08 -
2 teaspoons vanilla
09 -
A half teaspoon kosher salt
10 -
2 cups sugar
→ For Topping
11 -
1/2 cup of coconut flakes, unsweetened
12 -
A pinch of flaky salt (if you like)
# Instructions:
01 -
Set your oven rack in the middle and turn the oven to 350°F. Lightly grease a 9x13-inch pan with butter or oil. Melt your stick of butter and keep it handy for later.
02 -
In a big mixing bowl, whisk together the sugar, sweet rice flour, baking powder, and salt until it all looks one color.
03 -
Take another bowl (a medium one works fine) and whisk the milk, eggs, and vanilla extract together until everything looks smooth.
04 -
Add the wet mixture into the dry mixture. Stir it all together (a wooden spoon works great). Then, pour in that melted butter and coconut milk. Keep mixing until it’s all nice and smooth.
05 -
Move the batter into the pan you prepped earlier. Give the pan a little tap on the counter a few times to pop any bubbles hiding in the batter.
06 -
Sprinkle the shredded coconut evenly across the batter. If you like, you can add a pinch or two of flaky salt over the top.
07 -
Pop the pan in the oven and bake for about 60 to 70 minutes. You’ll know it’s done when the top has turned golden and the mochi has set.
08 -
Take the pan out and let it cool completely on a wire rack (around an hour). Cut into 20 pieces using a plastic knife to keep it clean—grease the knife first if it sticks. Slice in a 4x5 grid to get servings that are roughly 2 1/4 by 2 1/2 inches.
# Notes:
01 -
This soft and chewy butter mochi dessert is a crowd-pleaser from Hawaii. It blends the Japanese mochi tradition with some Western-style flavors for a sweet, coconutty treat.