Hawaiian Butter Mochi Recipe

Hawaiian Butter Mochi Recipe

from biggerbolderbaking.com
75 min
24 servings

My Hawaiian Butter Mochi recipe is like a cross between a cake and Japanese mochi without the ice cream — baked to perfection!

Ingredients

  • 1 box (16oz/450g) Mochiko Flour (sweet glutinous rice flour)
  • 2 cups (16oz/454g) granulated sugar
  • 1 teaspoon baking powder
  • 4 large eggs ((room temperature))
  • 2 cups (16floz/450ml) whole milk
  • 1 can (13floz/400ml) coconut milk
  • ¾ cup (6oz/170g) butter (softened)
  • 2 teaspoons vanilla extract

Directions

  1. 1

    Preheat the oven to 350°F (180°C). Butter a 9x13-inch (23x33cm) baking pan and line with parchment paper.

  2. 2

    In a large bowl mix together the sweet rice flour, sugar and baking powder.

  3. 3

    Add in the eggs, followed by the milk, coconut milk, butter and vanilla. Using an electric mixer or by hand whisk together to form a smooth batter. Pour mix into your prepared pan.

  4. 4

    Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.

  5. 5

    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.