Gorgeous Hawaiian Butter Mochi: A Slice of Paradise at Home Recipe

Introduction

Discover the tropical delight of Hawaiian Butter Mochi, a chewy and buttery treat that brings the flavors of the islands right to your kitchen. This dessert combines sweet rice flour and rich coconut milk for a unique texture and taste that’s perfect for sharing.

Ingredients

• 1 cup Mochiko Flour (This sweet rice flour gives the mochi its signature chewy texture.)
• 1 cup Granulated Sugar (Sweetens the batter beautifully, balancing the coconut flavor.)
• 1 tbsp Baking Powder (Helps the mochi rise slightly.)
• 1/2 tsp Salt (Enhances the flavor profile.)
• 4 large Eggs (At room temperature for better blending.)
• 1 cup Whole Milk (Adds creaminess to the batter.)
• 1 cup Coconut Milk (Infuses the mochi with tropical flavor.)
• 1/2 cup Butter (Melted for moisture and rich finish.)
• 1 tsp Vanilla Extract (Enhances the overall flavor.)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Butter the baking pan and line it with parchment paper.
2. Step 2: In a large bowl, mix the Mochiko flour, granulated sugar, baking powder, and salt.
3. Step 3: Whisk together the eggs, whole milk, coconut milk, melted butter, and vanilla extract.
4. Step 4: Combine the wet ingredients with the dry ingredients, mixing until smooth.
5. Step 5: Pour the batter through a sieve into the prepared pan to ensure a smooth texture.
6. Step 6: Bake for 50-60 minutes until the surface is golden brown and jiggles slightly when shaken.
7. Step 7: Remove from the oven and let cool completely to let the flavors develop.
8. Step 8: Slice into 24 squares and serve.

Tips & Variations

• Use full-fat coconut milk for the best tropical flavor and chewy texture.
• For a gluten-free treat, make sure your baking powder is gluten-free.
• Add a pinch of toasted sesame seeds on top before baking for a nutty twist.
• Substitute evaporated milk for whole milk for a richer taste.

Storage

Store the butter mochi in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving. Reheat gently in the microwave for a few seconds if desired to restore its soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make butter mochi ahead of time?

Yes, butter mochi can be made a day or two in advance. Just store it in an airtight container and bring it to room temperature before serving.

What if I don’t have Mochiko flour?

Mochiko flour is essential for that chewy texture. It’s best to use sweet rice flour labeled as Mochiko, which you can find at Asian grocery stores or online.

Gorgeous Hawaiian Butter Mochi: A Slice of Paradise at Home Recipe

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★★★★★

4.6 from 122 reviews

• Author: Harper
• Total Time: 1 hour 10-15 minutes
• Yield: 24 servings 1x

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Description

This Gorgeous Hawaiian Butter Mochi is a delightful treat that brings a slice of paradise right into your home. Combining sweet rice flour for that signature chewy texture with the tropical flavors of coconut milk and butter, this mochi is baked to golden perfection and delivers a wonderfully rich and creamy dessert experience.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Mochiko Flour (sweet rice flour)
• 1 cup Granulated Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Salt

Wet Ingredients

• 4 large Eggs (at room temperature)
• 1 cup Whole Milk
• 1 cup Coconut Milk
• 1/2 cup Butter (melted)
• 1 tsp Vanilla Extract

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Butter the baking pan thoroughly and line it with parchment paper to prevent sticking and ensure easy removal of the mochi after baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the Mochiko flour, granulated sugar, baking powder, and salt. Stir well to evenly distribute the baking powder and salt throughout the flour mixture.
3. Combine Wet and Dry Ingredients: In another bowl or the same large bowl, whisk together the eggs, whole milk, coconut milk, melted butter, and vanilla extract. Gradually add this wet mixture to the dry ingredients and whisk continuously until you achieve a smooth, uniform batter without lumps.
4. Strain Batter and Pour: Pour the batter through a fine sieve into the prepared baking pan to ensure a silky texture and remove any remaining clumps.
5. Bake the Mochi: Place the baking pan in the preheated oven and bake for 50-60 minutes. The mochi is done when the surface turns golden brown and jiggles slightly when you gently shake the pan.
6. Cool Completely: Remove the mochi from the oven and allow it to cool completely in the pan. This resting time helps the flavors meld and the texture to set properly.
7. Slice and Store: Once cooled, slice the mochi into 24 squares. Store the pieces in an airtight container to maintain freshness; consume within 2 days for best taste and texture.

Notes

• For best results, use Mochiko sweet rice flour as it provides the unique chewy texture essential to mochi.
• Room temperature eggs help blend the batter evenly for a smoother texture.
• Cooling the mochi completely before slicing ensures clean cuts and prevents crumbling.
• If storing longer than 2 days, refrigerate and reheat gently to revive the soft texture.
• You can substitute butter with margarine for a dairy-free alternative but expect a slight change in richness.

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Keywords: Hawaiian Butter Mochi, Mochi recipe, Coconut Mochi, Chewy dessert, Baked mochi, Tropical dessert