Hawaiian Butter Mochi Recipe

Hawaiian Butter Mochi Recipe

from tastingtable.com
70 min
12 servings

This Hawaiian butter mochi is sweet, dense, and bursting with coconut flavor.

Ingredients

  • 1 pound mochiko
  • 1 ¾ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 ½ cup whole milk
  • 1 (13 ½-ounce) can full-fat coconut milk
  • ½ cup (1 stick) unsalted butter, melted
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sweetened shredded coconut

Directions

  1. 1

    Preheat the oven to 350 F and place a rack in the center. Grease a 13x9-inch baking dish and set aside.

  2. 2

    Combine the mochiko, sugar, baking powder, and salt.

  3. 3

    In a separate bowl, mix the milk with the coconut milk, butter, eggs, and vanilla.

  4. 4

    Add the wet ingredients to the dry ingredients and beat the batter until it's smooth.

  5. 5

    Stir ½ cup of coconut into the mochi batter, then pour it into the prepared baking dish.

  6. 6

    Sprinkle the remaining coconut evenly over the top.

  7. 7

    Bake the mochi for 1 hour, rotating the pan halfway through.

  8. 8

    Remove the mochi from the oven when it is set and golden brown in color. Cool on a wire rack.

  9. 9

    Cut the mochi into squares when completely cooled. Keep the mochi squares separated to keep them from sticking together.

  10. 10

    Serve right away, and store leftover slices at room temperature for up to 3 days.