Description
Hawaiian Butter Mochi is a rich and chewy dessert combining sweet rice flour with creamy coconut milk and butter. This classic treat features a moist, slightly bouncy texture and a delicate vanilla flavor, baked to golden perfection. Perfect for sharing at gatherings or enjoying as a delightful snack with a comforting tropical twist.
Ingredients
Scale
Dry Ingredients
- 1 cup sweet rice flour (mochiko)
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sweet rice flour, sugar, baking powder, and salt to evenly combine all dry ingredients.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until smooth. Then add the melted butter, coconut milk, vanilla extract, and whole milk, stirring to blend thoroughly.
- Mix Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until the batter becomes smooth and free of lumps.
- Pour Batter into Pan: Pour the prepared batter into your greased or parchment-lined baking pan. Spread the top evenly with a spatula for uniform baking.
- Bake: Bake in the preheated oven for 50-55 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the butter mochi to cool completely in the pan before cutting into 16 squares. Serve and enjoy this chewy, buttery Hawaiian treat.
Notes
- Ensure the mochi is completely cooled before slicing to maintain its shape.
- Use sweet rice flour (mochiko) specifically for the chewy texture unique to mochi.
- For a dairy-free variation, substitute unsalted butter with coconut oil and whole milk with more coconut milk.
- Store leftovers covered at room temperature for up to three days or refrigerate for up to a week.
- The baking time may vary slightly depending on your oven; check early to avoid overbaking.
