butter mochi

Try this Hawaiian butter mochi recipe for a chewy, buttery, fudgey dessert with crisp, crunchy edges. A Hawaiian favorite, this butter mochi is highly addictive!

Chewy Hawaiian Butter Mochi

Mochiko sweet rice flour

sugar

baking powder

salt

13.5 oz lite coconut milk

water

butter

eggs

vanilla extract

Preheat oven to 375 degrees F.

In a large bowl, combine the dry ingredients in a bowl and whisk out any lumps. In a separate bowl, combine all wet ingredients in a bowl and whisk until smooth.

Add the wet ingredients to the dry ingredients and whisk together until smooth.

Pour the mixture into a well greased nonstick muffin pan or mini loaf pan and bake for 40 - 45 minutes until the edges and surface turn a golden brown. If baking in a 9 x 9 baking dish, bake for 1 hour.

Remove them from the pan and set them on a wire rack to cool before serving. Be sure to let them cool completely to firm up and get a chewy mochi texture.

Soft and chewy Hawaiian Butter Mochi is an iconic Hawaiian treat made with sweet rice flour or glutinous rice flour. It will transport you to the island of Hawaii in just one bite!

Hawaiian Butter Mochi

unsalted butter (melted & cooled slightly)

sugar (400 g)

evaporated milk (12 oz)

unsweetened coconut cream (or coconut milk, 13.5 oz)

box of Mochiko (16 oz)

unsweetened shredded coconut (80 g)

Preheat the oven to 350°F.

Brush some melted butter all over a 9”x13” baking pan and set aside.

Add melted butter and sugar to a large mixing bowl (or the stand mixer bowl) and mix well to combine.

Add vanilla, eggs, evaporated milk, coconut cream and beat until smooth.

Stir in mochiko and baking powder and mix until completely smooth.

Fold in the shredded coconut.

Pour the mixture into the prepared pan and bake for about 50 minutes (or longer if necessary) until the top is golden brown and a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached.

Allow to cool completely before cutting and serving.

Sprinkle toasted coconut flakes over the top if desired.

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Hawaiian Butter Mochi is a buttery and chewy coconut dessert made with glutinous rice flour. It is a very popular treat in Hawaii that needs to make its way over to the mainland. Once you have a bite, you won’t be able to resist another.

Butter Mochi- a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour). All you have to do is mix and bake!

unsalted butter (melted)

vanilla

oz mochiko flour (1 box)

coconut milk (14 oz)

Preheat oven to 350 degrees F, and grease a 9x13 inch pan.Mix the melted butter and sugar until combined. Add the eggs, one at a time, mixing well after each. Stir in vanilla. Pour in the mochiko and add the baking powder. Stir until mostly combined. Stir in the evaporated milk, stir in the coconut milk. When batter is totally smooth, pour into pan and bake for one hour.&nbsp;Remove from oven and allow to cool to room temperature. Remove from pan and cut into pieces on a cutting board.&nbsp;

Imagine biting into a warm and soft chocolate chip cookie, and you find chewy and gooey strands of mochi inside. These mochi stuffed matcha chocolate chip cookies are irresistible and can be ready under an hour.

Matcha Mochi Chocolate Chip Cookies

glutinous rice flour

milk

½ cup (113 g) unsalted butter

brown sugar

egg, room temperature

½ cup all purpose flour

tsp baking soda

tbsp Matcha powder

chocolate chips

In a microwave-safe bowl, add glutinous rice flour, sugar, and milk together. Whisk together until no lumps.

Cover the bowl with plastic wrap,. Microwave on high for about 2 minutes. Then use a spatula to mix and separate mochi from the side of the bowl (very sticky and hot, be careful!). Let cool for 10 minutes.

Grease your hands with butter or cooking spray. Separate mochi into 12 equal portions and roll them into balls. Set aside.

Mochi

In a large mixing bowl, add butter, granulated sugar, and brown sugar. Using a electric mixer with paddle attachment, beat butter and sugars together until smooth and creamy. Then add egg, and mix until combined.

In a separate bowl, sift flour, baking soda, salt and matcha powder, and mix together.

Add the dry flour mixture into the wet ingredients, mix until just combined. Then fold in chocolate chips.

Chill the dough in the refrigerator for about 15-30 minutes.

Preheat the oven to 350°F. Line baking sheets with parchment paper or grease with cooking spray.

Matcha Chocolate Chip Cookies

Take 2 tbsp of chilled cookie dough, roll into a ball, flatten it out, and make a dent in the middle. Top with a mochi ball, then use your hands to seal the dough edges around mochi until it is completely covered. Add more chocolate chips on top if desired. Repeat until all dough is used (yield about 12 cookies).

Place cookies onto the prepared baking sheets.

Bake for 11-12 minutes or until the edges of cookies are set. Let cool for 10-15 on the baking sheet before transferring to the cooling rack. Enjoy!

Assembly

Soft and chewy matcha flavoured sweet mochi baked with coconut milk for a creamy, buttery and delicious chewy treat

Matcha Butter Mochi (Mochi Cake)

Unsalted butter (1/3 cup), melted

Coconut milk (1 cup), room temperature

Whole milk (1 1/2 cups), room temperature

Eggs

Glutinous rice flour

White sugar

tsp Baking powder

Butter,

Rice flour,

coconut,

Preheat the oven to 180C/350F and brush a 8 x 8 inch tray with melted butter, then dust with rice flour

Combine the melted butter, coconut milk, whole milk and eggs together in a large bowl

In another bowl combine the matcha powder, glutinous rice flour, sugar and baking powder, and whisk until well combined

Pour the wet ingredients into the dry ingredients, and whisk until smooth

Pour the batter into the greased tin and bake for 45-55 minutes, or until mochi is set and golden brown

Remove from the oven and cool for 1-2 hours before slicing with an oiled knife

Banana Butter Mochi

rice flour

unsalted butter ((½ stick) (melted))

eggs ((beaten))

evaporated milk

coconut milk

bananas

black sesame seeds

Preheat the oven to 350˚F (177˚C). Spray the inside and the top of a muffin pan with nonstick spray really well. Set aside.

In a medium mixing bowl, whisk together the sweet rice flour and baking powder. Set aside.

In a large mixing bowl, whisk together melted butter, sugar and vanilla extract. Add the beaten eggs and whisk until combined. Pour in the dry ingredients. Using a spatula, stir until incorporated. Pour in the evaporated milk and coconut milk, whisk the mixture until smooth. Smash up half of the banana with a fork into a puree. Add to the batter and whisk until combined.

Fill each muffin tin half full with batter. Cut the rest of the banana into ¼-inch slices. Place 1½ slices of banana in each tin on top of the batter. Fill the muffin tins with more batter until just below the rim. Make sure the banana is well covered. Hold the muffin tray about 2 inches above the counter and drop a few times to help remove any air bubbles. Sprinkles with desired amount of black sesame seeds.

Bake in the oven for about 40 – 50 minutes, or until the top is browned. Transfer to a cooling rack and cool for 20 minutes. Butter mochi is best to serve warm.

Mini Hawaiian Mochi recipe with crispy edges on the outside and a satisfying chewiness on the inside with hints of vanilla &amp; coconut.

unsalted butter

coconut cream

sweetened condensed milk

eggs ((room temperature))

lb Koda Farms mochiko flour

Melt the butter in a microwave in 15-second increments until it is fully melted.

In a large mixing bowl, add the melted butter, with the coconut cream, condensed milk, and vanilla and mix it together.

Add in the eggs 1 at a time while whisking.

Add in the baking powder, sugar and mochiko flour and continue to mix

Slowly add in the milk and mix until the batter is smooth. You want to achieve a pancake batter consistency. Run your finger through the batter on a back of a spoon and if it keeps it's shape and it's not too runny or thick then you're good.

[Optional] Let the batter rest for 15 to 20 minutes so that the batter to come to room temperature, this gives the cake a chewier and crispier texture.

Making the Butter Mochi Cake Batter

Set the oven to 350F (176C)

Butter the muffin tin liberally. (Optional) Lightly dust the buttered pan with cornmeal, coarse semolina, or flour and shake out any excess over the sink. This will help the cakes to easily pop out of the tray without sticking and if you are using cornmeal or semolina, it will also make the bottoms crispier.

Fill each cup with 1/4 cup of batter per cake and tap the tray gently on the counter to remove any air bubbles.

Bake for 45 minutes to 1 hour (until golden brown) on the middle rack in the oven. At the 45 minute mark, check to see if they are golden brown. *If your oven runs hotter, then check at the 30 minute mark to see how golden brown it is.**If you are not sure if it is underdone, use a toothpick and insert it into the middle of a few mochis. It will come out cleanly without any batter if the middles are fully cooked.

Let them cool for 5-10 minutes to form it&#x27;s crispiness and enjoy!

Baking the Butter Mochi

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Hawaiian Butter Mochi

Hawaiian Butter Mochi

Matcha Mochi Chocolate Chip Cookies

Matcha Butter Mochi (Mochi Cake)

Banana Butter Mochi

Chewy Hawaiian Butter Mochi

Top 7 butter mochi recipes from across the web

The most viewed butter mochi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chewy Hawaiian Butter Mochi

Hawaiian Butter Mochi

Hawaiian Butter Mochi

Matcha Mochi Chocolate Chip Cookies

Matcha Butter Mochi (Mochi Cake)

Banana Butter Mochi

Chewy Hawaiian Butter Mochi

The most viewed butter mochi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine