Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hawaiian Butter Mochi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 63 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Vegetarian

Description

Hawaiian Butter Mochi is a chewy, rich, and buttery dessert made from sweet rice flour and coconut milk, delivering a perfect balance of sweetness and a unique texture. This traditional Hawaiian treat is baked to golden perfection, making it a delightful snack or dessert for any occasion.

Ingredients

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

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking and for easier removal of the mochi after baking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents and flavors.
  3. Prepare Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then stir in the melted butter, coconut milk, vanilla extract, and whole milk until the mixture is smooth and cohesive.
  4. Combine Mixtures: Gradually add the wet ingredient mixture to the dry ingredients, stirring continuously until the batter is smooth without lumps, making sure everything is well incorporated.
  5. Transfer Batter: Pour the prepared batter into the greased or parchment-lined baking pan. Use a spatula to smooth the top evenly to promote uniform baking.
  6. Bake: Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the mochi is set and cooked through.
  7. Cool and Serve: Allow the mochi to cool completely in the pan to set its texture. Once cooled, slice into squares and enjoy the chewy, buttery treat.

Notes

  • Make sure to use sweet rice flour (mochiko) for the authentic chewy texture.
  • Cooling completely before slicing helps the mochi hold together better.
  • You can line the pan with parchment paper for easier removal and cleanup.
  • This mochi can be stored in an airtight container at room temperature for up to 3 days.
  • For a coconut lover twist, you can garnish with shredded coconut before baking.

Find it online: https://slsrecipes.com/hawaiian-butter-mochi-recipe-2/