Hawaiian Butter Mochi (Print Version)
# Ingredients:
→ Pan Prep
01 -
Butter (unsalted) or vegetable oil, to grease the pan
→ Mochi Mix
02 -
8 tablespoons (1 whole stick) of melted unsalted butter
03 -
1 lb mochiko (sweet rice flour)
04 -
2 cups white sugar
05 -
2 tsp baking powder
06 -
1/2 tsp salt (kosher)
07 -
2 cups milk (any type works)
08 -
4 eggs (large)
09 -
2 tsp vanilla
10 -
1 can of coconut milk (unsweetened, 13.5 oz)
→ Top Layer
11 -
1/2 cup shredded coconut (unsweetened)
12 -
Optional: flaky salt for sprinkling
# Instructions:
01 -
Set your oven to 350°F and adjust a rack to sit in the center. Use butter or oil to generously coat a 9x13-inch pan. Melt the butter and leave it aside for later.
02 -
In a big bowl, mix the mochiko, white sugar, baking powder, and salt together until fully blended.
03 -
In a medium bowl, whisk together vanilla, eggs, and milk until it’s smooth and fully mixed.
04 -
Pour the wet mixture into the dry mix. Using a wooden spoon, stir it all up until combined. Add the melted butter and coconut milk, and keep mixing until it's completely smooth.
05 -
Empty the smooth batter into your greased pan. Lightly drop the pan on the counter a few times to pop any bubbles hiding inside.
06 -
Evenly scatter the shredded coconut on top in small portions. If you want, throw on a pinch of flaky salt to finish.
07 -
Bake in the oven until the center is firm and the surface is golden, about 60-70 minutes.
08 -
Move the pan to a cooling rack and leave it there for an hour. Once it's cooled fully, cut it into 20 rectangle pieces with a plastic knife. Grease the knife with butter if the mochi sticks.
# Notes:
01 -
This chewy, sweet treat from Hawaii is packed with a coconut topping and blends Japanese-style mochi with classic western ingredients.