Print

Hawaiian Butter Mochi Recipe

Hawaiian Butter Mochi Recipe
Print Recipe

4.8 from 24 reviews

Indulge in the delightful flavors of Hawaii with this Hawaiian Butter Mochi recipe. A chewy, buttery, and slightly sweet treat that will transport you to the islands with every bite.

Ingredients

Units Scale

Dry Ingredients:

  • 1 box (16 oz) mochiko (sweet rice flour)
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients:

  • 4 large eggs
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (12 oz) evaporated milk
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Mix dry ingredients: In a large bowl, whisk together mochiko, sugar, baking powder, and salt.
  3. Combine wet ingredients: In another bowl, beat the eggs, then add coconut milk, evaporated milk, melted butter, and vanilla extract.
  4. Combine mixtures: Pour the wet ingredients into the dry and mix until fully combined and smooth.
  5. Bake: Pour the batter into the prepared baking dish and spread evenly. Bake for 55–60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
  6. Cool and serve: Let cool completely in the pan before cutting into squares.

Notes

  • Butter mochi develops its chewy texture as it cools—don’t rush slicing.
  • Store leftovers at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.

Nutrition

Find it online: https://easy-tapas-recipes.com/hawaiian-butter-mochi-recipe-2/