Description
Luscious Hawaiian butter mochi showcases island flavors in a delightful dessert. Chewy, sweet squares deliver pure comfort with rich coconut and butter notes you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 1 pound mochiko flour (sweet rice flour)
- 2 cups granulated sugar
- 1 can (13.5 ounces) unsweetened coconut milk
- 2 cups milk, any fat percentage
Wet Ingredients:
- 4 large eggs
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for pan
- 2 teaspoons vanilla extract
Dry and Topping Ingredients:
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsweetened shredded coconut
- Flaky salt (optional)
Instructions
- Preheat oven to 350°F with rack positioned in the middle. Generously grease a 9×13-inch baking pan to prevent sticking. Melt butter thoroughly.
- In a large mixing bowl, combine mochiko flour, granulated sugar, baking powder, and kosher salt using a whisk until evenly distributed.
- Separately, whisk milk, eggs, and vanilla extract in a medium bowl until smooth and well integrated.
- Gradually pour wet ingredients into dry ingredients. Stir with a wooden spoon until mixture becomes uniform. Incorporate melted butter and coconut milk, mixing until batter achieves a silky, consistent texture.
- Transfer batter into prepared pan, gently tapping the pan against the counter surface to eliminate potential air pockets.
- Distribute shredded coconut uniformly across the batter’s surface. Optionally sprinkle flaky salt for enhanced flavor complexity.
- Bake for 60-70 minutes until top turns golden brown and center appears set. The mochi should have a slight wobble when gently shaken.
- Remove from oven and allow complete cooling on a wire rack for approximately one hour. Use a plastic knife lightly coated with butter to slice into 20 rectangular pieces, ensuring clean cuts.
Notes
- Adjust Sweetness Experiment with reducing sugar for a less sweet version or try alternative sweeteners like honey or coconut sugar for unique flavor profiles.
- Gluten-Free Friendly Mochiko flour naturally makes this recipe gluten-free, perfect for those with wheat sensitivities or celiac disease.
- Texture Tricks Tapping the pan removes air bubbles, ensuring a smooth, dense mochi with consistent texture throughout the dessert.
- Storage Hack Keep Hawaiian butter mochi at room temperature in an airtight container for 2-3 days or refrigerate for up to a week, maintaining its soft, chewy consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 16
- Calories: 295
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg