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Hawaiian Butter Mochi: Sweet, Chewy, and Delicious Recipe

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4 from 62 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 20 servings

Description

Hawaiian Butter Mochi is a sweet, chewy, and delicious treat made with glutinous rice flour, coconut milk, and butter. This recipe yields a rich, dense cake with a golden brown crust and a soft, slightly jiggly center, perfect for sharing with family and friends. It combines the tropical flavors of coconut and vanilla to create a unique dessert that is both comforting and exotic.

Ingredients

Dry Ingredients

  • 1 pound glutinous rice flour
  • 2 cups white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 1.5 cups coconut milk
  • 1.5 cups whole milk
  • 4 eggs
  • 1 teaspoon vanilla extract

Toppings

  • 1 cup sweetened coconut flakes (adjust to taste)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper to ensure easy removal and cleaning.
  2. Mix dry ingredients: In a large mixing bowl, combine the glutinous rice flour, white sugar, baking powder, and salt. Whisk thoroughly until the mixture is uniform and free of lumps.
  3. Prepare wet ingredients: In a separate bowl, whisk together the melted unsalted butter, coconut milk, whole milk, eggs, vanilla extract, and salt until smooth and fully incorporated.
  4. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently with a spoon or spatula to form a smooth batter. Make sure there are no dry pockets remaining.
  5. Pour batter into pan: Pour the prepared batter into the greased or lined baking pan, spreading it evenly. Lightly tap the pan on the counter to release any trapped air bubbles. Sprinkle sweetened coconut flakes evenly over the top for extra texture and flavor, if desired.
  6. Bake: Place the pan in the preheated oven and bake for about 1 hour, or until the top is golden brown, edges are slightly crispy, and a toothpick inserted in the center comes out clean. The center should be set but retain a slight jiggle for the perfect chewy texture.
  7. Cool and slice: Remove the mochi from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing into squares with a plastic knife for clean cuts.
  8. Serve and enjoy: Serve the Hawaiian Butter Mochi at room temperature or chilled. Optionally, sprinkle additional coconut flakes on top before serving for added flavor and presentation.

Notes

  • Use a plastic knife to slice the mochi for cleaner cuts without sticking.
  • Adjust the amount of coconut flakes based on your preference for texture and sweetness.
  • Allowing the mochi to cool properly before slicing helps maintain its chewy texture and clean edges.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze for longer storage.
  • For a dairy-free version, substitute butter with coconut oil and use non-dairy milk alternatives.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian

Find it online: https://quickandsweetrecipes.com/hawaiian-butter-mochi-sweet-chewy-and-delicious-recipe/