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Hawaiian Butter Mochi Recipe

Hawaiian Butter Mochi Recipe
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4.7 from 13 reviews

Indulge in the tropical flavors of Hawaii with this delightful Hawaiian Butter Mochi recipe. A chewy, custard-like dessert made with mochiko sweet rice flour, coconut milk, and a hint of vanilla, this treat is perfect for any occasion.

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
  • 2 cups whole milk
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven and prepare pan: Preheat oven to 350°F and grease a 9×13-inch baking pan.
  2. Mix dry ingredients: In a large bowl, whisk together mochiko flour, sugar, baking powder, and salt.
  3. Combine wet ingredients: In a separate bowl, whisk eggs, then add whole milk, coconut milk, melted butter, and vanilla extract.
  4. Combine dry and wet mixtures: Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. Bake: Pour the batter into the prepared pan, smooth the top, and bake for 60–70 minutes until golden brown.
  6. Cool and serve: Let the butter mochi cool completely before slicing into squares and serving.

Notes

  • Butter mochi has a chewy, custard-like texture.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For a tropical twist, add shredded coconut or diced pineapple to the batter.

Nutrition

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