Description

Indulge in the delightful flavors of Hawaii with this Hawaiian Butter Mochi recipe. A chewy, custard-like dessert made with mochiko sweet rice flour and coconut milk, this gluten-free treat is sure to impress your taste buds.

Ingredients

Dry Ingredients:

1 box (16 oz) mochiko sweet rice flour
2 cups granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients:

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven and prepare the dish: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Mix the dry ingredients: In a large bowl, whisk together mochiko, sugar, baking powder, and salt.
Combine the wet ingredients: In a separate bowl, whisk eggs, then add coconut milk, evaporated milk, vanilla extract, and melted butter.
Blend the batter: Pour the wet ingredients into the dry mixture and whisk until smooth.
Bake: Pour the batter into the prepared dish and bake for 1 hour until golden brown.
Cool and serve: Let the mochi cool in the pan before cutting into squares.

Notes

For added texture, sprinkle shredded coconut over the batter before baking.
Butter mochi is best enjoyed at room temperature.
Store leftovers in an airtight container at room temperature for up to 3 days.