Hawaiian Butter Mochi
A delightful Hawaiian dessert combining a crispy top with a chewy, moist center, perfect for gatherings or cozy evenings.
Ingredients
Dry Ingredients
- 2 cups sweet rice flour (mochi flour) Essential for achieving the chewy texture.
- 1 cup granulated sugar
- 1 tablespoon baking powder
Wet Ingredients
- 1 can coconut milk (13.5 oz)
- ½ cup unsalted butter, melted Can be substituted with non-dairy butter.
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk Add gradually until desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sweet rice flour, sugar, and baking powder. Stir until well mixed.
- In a separate bowl, combine the coconut milk, melted butter, eggs, and vanilla extract. Whisk until blended.
- Pour the wet ingredients into the dry mixture. Stir until there are no lumps. The batter should be smooth and somewhat thick.
- Gradually mix in the milk until the batter reaches a pourable yet thick consistency.
Baking
- Grease a 9x13 inch baking dish and pour the batter into it, spreading it evenly.
- Bake for 30-40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Cooling & Serving
- Let the mochi cool for at least 10 minutes before cutting into squares.
- Serve warm or at room temperature with your favorite toppings.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Reheat in the microwave or oven.