Description
Indulge in the tropical flavors of Hawaii with this delicious Hawaiian Butter Mochi recipe. This chewy and sweet rice cake is made with mochiko flour, coconut milk, and a hint of vanilla, creating a delightful treat that is perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 box (16 ounces) mochiko sweet rice flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 can (13.5 ounces) coconut milk
- 1 cup whole milk
- 1/2 cup unsalted butter, melted and slightly cooled
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together mochiko flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs, then mix in the vanilla extract, coconut milk, whole milk, and melted butter.
- Blend Batter: Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and lump-free.
- Bake: Pour the batter into the prepared baking dish and bake for 1 hour, or until the top is golden and the center is set.
- Cool and Serve: Let it cool completely in the pan before slicing into squares and serving.
Notes
- For extra flavor, sprinkle shredded coconut on top before baking.
- Butter mochi can be stored at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 16g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
