Description
Hawaiian Butter Mochi is a delectable, chewy treat that blends sweet rice flour, coconut milk, and butter.
Ingredients
Scale
- 1/2 cup unsalted butter
- 2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 16 ounce mochiko flour (sweet rice flour)
- 2 teaspoon baking powder
- 1 can (12 ounce) evaporated milk
- 1 can (14 ounce) coconut milk
- 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F and prepare a 9×13-inch baking pan by greasing it and lining it with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gently fold in the mochiko flour and baking powder until the mixture is mostly combined.
- Pour in the evaporated milk and coconut milk, and mix until the batter is smooth and well-blended.
- If using, fold in the shredded coconut at this stage.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until the Hawaiian Butter Mochi is golden brown and a toothpick inserted into the center comes out mostly clean.
- Allow the mochi to cool completely before cutting it into squares or bars.
Notes
Hawaiian Butter Mochi can be stored at room temperature in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 270
- Sugar: 41
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 41
- Protein: 3