Gorgeous Hawaiian Butter Mochi
Shaziya
Gorgeous Hawaiian Butter Mochi is a delightful treat that combines chewy, gooey, and slightly crispy textures in every bite.
With only 15 minutes of prep, this recipe is as easy as it is rewarding.
Prep Time 15 minutes mins
Cook Time 1 minute min
Total Time 1 minute min
Course Dessert
Cuisine Hawaiian
Dry Ingredients
- 1 box Mochiko Flour (sweet glutinous rice flour) 16 oz/450 g
- 2 cups granulated sugar 16 oz/454 g
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 4 large eggs at room temperature
- 2 cups whole milk 16 fl oz/450 ml, at room temperature
- 1 can coconut milk 13 fl oz/400 ml
- ½ cup butter 4 oz/115 g, melted
- 2 teaspoons vanilla extract
Preheat the oven to 350°F (180°C). Butter a 9x13-inch (23x33 cm) baking pan and line with parchment paper. Set aside.
In a large bowl mix together the sweet rice flour, sugar, baking powder and salt.
Whisk in the eggs, milk, coconut milk, butter and vanilla extract until the batter is smooth. To ensure that there are no lumps, pour the mixture through a sieve and directly into your prepared pan.
Bake for 50-60 minutes or until golden on top. Set aside to cool down completely. Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.
Keyword Butter Mochi, Coconut Milk, Glutinous Rice