Hawaiian Butter Mochi Recipe (Print Version)
# Ingredients:
→ For the Pan
01 -
Unsalted butter or vegetable oil, for coating
→ For the Mochi Batter
02 -
1 stick (8 tablespoons) unsalted butter, melted
03 -
1 pound mochiko flour (sweet rice flour)
04 -
2 cups granulated sugar
05 -
2 teaspoons baking powder
06 -
1/2 teaspoon kosher salt
07 -
2 cups milk (any fat percentage)
08 -
4 large eggs
09 -
2 teaspoons vanilla extract
10 -
1 can (13.5 ounces) unsweetened coconut milk
→ For Topping
11 -
1/2 cup unsweetened shredded coconut
12 -
Flaky salt (optional)
# Instructions:
01 -
Position a rack in the middle of the oven and preheat to 350°F. Generously coat a 9x13-inch baking pan with butter or oil. Melt the stick of butter and set aside.
02 -
In a large bowl, whisk together the mochiko flour, granulated sugar, baking powder, and kosher salt until well combined.
03 -
In a separate medium bowl, whisk the milk, eggs, and vanilla extract until smooth and well blended.
04 -
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until well combined. Add the melted butter and coconut milk, mixing until you have a smooth, uniform batter.
05 -
Pour the batter into your prepared pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
06 -
Carefully sprinkle the shredded coconut evenly over the batter, working with small handfuls at a time. If desired, finish with a light sprinkle of flaky salt.
07 -
Bake until the mochi is set and the top is golden brown, about 60 to 70 minutes.
08 -
Place the pan on a wire rack and let cool completely for about 1 hour. Cut into 20 rectangles using a plastic knife (grease it with butter if it sticks) in a 4x5 pattern, making pieces about 2 1/4 by 2 1/2 inches each.
# Notes:
01 -
This Hawaiian butter mochi has a chewy, sweet texture with a delightful coconut topping. It's a beloved Hawaiian dessert that combines Japanese mochi with Western ingredients.