hawaiian dessert

Banana Butter Mochi

rice flour

baking powder

unsalted butter ((½ stick) (melted))

sugar

vanilla extract

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.

Chewy Hawaiian Butter Mochi

unsalted butter

coconut cream

sweetened condensed milk

eggs ((room temperature))

milk

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

Unlike traditional donuts, malasadas are hole-less, slightly sweet, and full of heart. Enjoy them plain, filled, or lightly dusted with cinnamon sugar—paired perfectly with a cup of Kona coffee, a scoop of tropical ice cream, or just on their own while still warm.

Hawaiian-Style Malasadas

water

active dry yeast

granulated sugar ((for activating yeast))

milk,

unsalted butter, melted

salt

all-purpose flour

eggs

tsp ground cinnamon ((optional))

Neutral oil

Activate the YeastIn a small bowl, combine warm water, yeast, and 1 teaspoon of sugar. Stir gently and let sit for 5–10 minutes until foamy. If it doesn’t bubble, your yeast might be expired—start fresh.

Prepare the DoughIn a large bowl, whisk together the warm milk, melted butter, remaining sugar, and salt until the sugar dissolves. Add eggs one at a time, whisking well after each. Stir in the foamy yeast mixture.Gradually add flour, one cup at a time, mixing until you have a sticky, cohesive dough. Cover the bowl with a clean towel and let it rise in a warm place for 1–2 hours, or until doubled in size.

Knead It OutTurn the dough onto a lightly floured surface. Knead gently for 5 minutes until smooth and elastic. The dough should feel slightly sticky but workable.

Shape and CutRoll the dough out to about ½ inch thick. Use a biscuit cutter, knife, or even a glass to cut into your desired shape—squares, rounds, or hearts. Rustic is beautiful here.

Fry Like a ProHeat 2 inches of oil in a pot to 350°F (175°C). Gently add 3–4 pieces at a time, frying 1–2 minutes per side until puffed and golden. Use a slotted spoon to remove and place on a wire rack to drain.

Sugar CoatWhile still warm, toss malasadas in granulated sugar (and cinnamon if using) until fully coated. The warmth helps the sugar cling just right—don’t wait too long!

https://www.youtube.com/watch?v=w3aHBaHuz4I

Malasadas, oh Malasadas! These fluffy, golden, and irresistibly delicious fried doughnuts are a true delight for your taste buds. Straight from the heart of Hawaii, this iconic sweet treat has been satisfying cravings for generations. Whether you're a fan of the classic plain version or love to experiment with different fillings, there's a Malasada out there for everyone. Join us on this mouthwatering adventure as we show you how to make the perfect Malasadas that will have you coming back for more. #MalasadaMania #FriedDoughnutFrenzy #HawaiiSweetTreats

Full recipe here 👇
https://onohawaiianrecipes.com/recipes/malasadas/

Ingredients:
½ cup warm evaporated Milk
¾ cup warm milk
2 tsp yeast
⅓ cup and 1 tbsp sugar and more for rolling
½ tsp salt
5 eggs
½ cup softened unsalted butter
5 ½ cup bread flour

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Malasadas Mania: How to Make the Most Irresistible Fried Doughnuts from Hawaii!

Top 3 hawaiian dessert recipes from across the web

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Banana Butter Mochi

Chewy Hawaiian Butter Mochi

Hawaiian-Style Malasadas

Top 3 hawaiian dessert recipes from across the web

The most viewed hawaiian dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Butter Mochi

Chewy Hawaiian Butter Mochi

Hawaiian-Style Malasadas

The most viewed hawaiian dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine