Hawaiian Butter Mochi (Print Version)
# Ingredients:
→ In the Pan
01 -
Melted butter or oil, to coat
→ Batter Mixture
02 -
8 tablespoons (1 stick) unsalted butter, melted
03 -
16 ounces (1 pound) mochiko (sweet rice flour)
04 -
2 cups white sugar
05 -
2 teaspoons baking powder
06 -
1/2 teaspoon salt (kosher is best)
07 -
2 cups of any milk (whole, low-fat, or skim)
08 -
4 large eggs, beaten
09 -
2 teaspoons pure vanilla
10 -
1 can (13.5 oz) coconut milk, unsweetened
→ On Top
11 -
1/2 cup shredded coconut (unsweetened)
12 -
Optional: flaky sea salt to finish
# Instructions:
01 -
Move the oven rack to the center position and heat the oven to 350°F. Coat a 9x13-inch pan generously with oil or butter. Melt the butter and leave it aside.
02 -
In a big bowl, stir together the mochiko flour, sugar, salt, and baking powder until it’s one mixture.
03 -
Use a medium bowl to whisk together eggs, milk, and vanilla until it’s smooth and all mixed up.
04 -
Add the wet mix to the dry ingredients and stir with a wooden spoon until well blended. Pour in the melted butter and coconut milk, mixing until the batter is smooth and even.
05 -
Transfer the batter to your greased pan. Gently tap the pan against the counter to let out air bubbles.
06 -
Scatter the shredded coconut evenly across the batter in small handfuls. Sprinkle a bit of flaky salt on top, if you'd like.
07 -
Pop it into the oven and bake for 60-70 minutes. It’s ready when the top turns golden and the center is firm.
08 -
Let the pan cool completely on a wire rack for an hour. Use a greased plastic knife to cut into 20 rectangles, about 2 1/4 by 2 1/2 inches each.
# Notes:
01 -
This chewy Hawaiian treat has a hint of sweetness and a crunchy coconut topping. It's a mix of Japanese mochi and Western-style flavors that everyone loves.