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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
