Description
This Easy Simple Hawaiian Butter Mochi is a delightful chewy dessert made with glutinous rice flour, coconut milk, and butter, delivering a rich, buttery, and slightly sweet treat. Perfect for sharing, this mochi has a soft, cake-like texture that's aromatic with vanilla and coconut, ideal for parties or a satisfying snack.
Ingredients
Dry Ingredients
- 3 cups glutinous rice flour (aka Mochiko flour)
- 1 cup white granulated sugar
- 1 ½ tsp baking powder
- 1/8 tsp salt
Wet Ingredients
- 400 ml coconut milk (canned, light or whole fat will work)
- 1 ½ cup water
- 7 tbsp butter (melted & cooled; can substitute with vegan butter or neutral tasting oil)
- 3 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375 degrees F. Grease a deep 9 x 9-inch baking pan or line it with parchment paper. Alternatively, prepare a muffin pan by greasing or lining muffin cups.
- Mix Dry Ingredients: In a large bowl, sift together the glutinous rice flour, sugar, baking powder, and salt. Whisk well until completely combined.
- Combine Wet Ingredients: In a separate bowl, mix the coconut milk, water, melted butter, and vanilla extract. Add eggs last, gently mixing them in to avoid cooking them with the warm butter.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Whisk thoroughly until you achieve a smooth, lump-free batter.
- Fill Baking Dish: Pour the batter evenly into the prepared baking pan or muffin tin.
- Bake: Place on the middle rack of the oven. Bake the mochi cake for 60-65 minutes if using a baking pan, or 40-45 minutes if using a muffin tin. It's done when a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and transfer the mochi to a wire rack to cool completely.
- Slice and Serve: Once cooled, slice the mochi using a wet knife to prevent sticking. Enjoy your chewy, buttery Hawaiian butter mochi!
Notes
- Ensure the butter is melted and cooled before mixing with eggs to prevent scrambling.
- Use a wet knife for clean slices and to prevent sticking.
- You can substitute vegan butter or neutral oil for a dairy-free option.
- Light or whole-fat coconut milk can be used, depending on your preference for richness.
- For mini portions, bake in a muffin tin to reduce baking time.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
