Delight your taste buds with the rich and flavorful Hawaiian Butter Mochi! This classic dessert hails from the beautiful islands of Hawaii and offers a perfect blend of buttery goodness and traditional Japanese mochi texture. Butter Mochi is a beloved Hawaiian treat that’s surprisingly easy to make. Its unique combination of sweet and slightly chewy texture is irresistible.
Hawaiian Butter Mochi Recipe
4
servings15
minutes1
hour323
kcal1
hour15
minutesKeep the screen of your device on
Ingredients
450 g 2 1/4 cup sugar
450 g 2 4/5 cup sweet rice flour
1 teaspoon 1 teaspoon baking powder
115 g 1/2 cup unsalted butter
4 4 eggs
450 ml 2 cup coconut milk
450 ml 2 cup whole milk
2 teaspoons 2 teaspoons vanilla extract
Equipment
Mixing bowls- Whisk
- 9×13 inch (23×33 cm) baking dish
- Spatula
- Oven
Directions
- Preheat the oven: Start by preheating your oven to 350°F (175°C).
- Mix dry ingredients: In a large mixing bowl, combine the sweet rice flour, sugar, and baking powder. Whisk together until well mixed.
- Combine wet ingredients: In another bowl, whisk together the melted butter, eggs, coconut milk, whole milk, and vanilla extract until smooth.
- Combine mixtures: Gradually add the wet ingredients to the dry ingredients, mixing continuously until you get a smooth batter. Ensure there are no lumps.
- Prepare baking dish: Grease the 9×13 inch baking dish lightly with some butter or non-stick spray to prevent sticking.
- Pour batter: Pour the prepared batter into the baking dish, spreading it evenly using a spatula.
- Bake: Place the baking dish in the preheated oven and bake for about 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Once done, remove the mochi from the oven and let it cool in the baking dish for at least 20-30 minutes.
- Serve: Slice into squares and serve at room temperature.
Notes
- For added flavor, mix in shredded coconut or a touch of matcha powder into the batter before baking.
Can I use a different type of flour instead of sweet rice flour?
Sweet rice flour, also known as Mochiko flour, is essential for achieving the unique chewy texture of Butter Mochi. Substituting it with another type of flour may alter the texture significantly.
Can I add extra flavors to the Butter Mochi?
Absolutely! Feel free to experiment with shredded coconut, matcha powder, or even a hint of pandan essence for additional flavors to complement the basic recipe.
How should I store leftover Butter Mochi?
Store any leftover Butter Mochi in an airtight container at room temperature for up to 2-3 days. You can also refrigerate it for a week, but let it come to room temperature before serving.
Can I freeze Butter Mochi?
Yes, you can freeze Butter Mochi. Wrap individual pieces in plastic wrap and place them in a freezer-safe container. Let them thaw at room temperature before enjoying.
What alternatives can I use if I don’t have coconut milk?
You can substitute coconut milk with other creamy alternatives such as heavy cream or half-and-half, though the distinct coconut flavor will be missed.
Why is my Butter Mochi too dense or not chewy enough?
Ensure that you are using the correct type of flour, which is sweet rice flour (Mochiko flour). Proper mixing to achieve a smooth batter is also important to avoid dense texture.
Can I add chocolate chips to the Butter Mochi?
Yes, adding chocolate chips can create a delightful variation and add a bit of sweetness and texture contrast to the traditional Butter Mochi. Stir them into the batter before baking.
How do I know when the Butter Mochi is fully baked?
The top should be golden brown, and a toothpick inserted into the center should come out clean, indicating that it’s fully baked. If it’s still sticky, bake for a little longer.
