hawaiian 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.

https://embed.mediavine.com/videos/plxdnmhy7vm4l8hc2qcs

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.

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

Hawaiin Butter Mochi Recipe

(16floz/450 milliliters) whole milk

rice

(13floz/400 milliliters) coconut milk

(6 ounces 170 grams) butter (softened)

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

Beat the whole milk, sugar, rice flour, coconut milk, eggs, butter, baking powder, and vanilla extract with an electric mixer or by hand until thoroughly combined, and then pour into your prepared pan.

Bake for about 1 hour and then let cool completely.

When completely cooled, 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.

Delicious butter mochi which taste chewy and buttery. This gluten free dessert is made using glutinous rice flour and is my all time favorite.

Butter Mochi Recipe

Unsalted Butter (100 grams)

Sugar

½ cup Glutinous Rice Flour

Baking powder

tsp Vanilla Extract

Eggs

Coconut Milk (200 ml)

Milk

½ tsp Baking Powder

Preheat oven to 180 degree C. Line a square pan with parchment paper and set aside.

Take butter in a bowl and mix well till creamy.

Add in sugar and vanilla extract and beat till creamy.

Add in 1/2 of the rice flour and mix.

Add in one egg and combined.

Now add remaining rice flour along with Egg.

Add in coconut milk and regular milk and mix gently.

Spoon this into a baking pan and spread evenly.

Pop this in oven and bake for 50 mins to 1 hour.

Remove and cool for 20 mins.

Slice and serve.

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.

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Chewy Hawaiian Butter Mochi

Hawaiian Butter Mochi

Hawaiin Butter Mochi Recipe

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