Description
Hawaiian Butter Mochi is a rich, chewy, and buttery dessert made with glutinous rice flour, coconut milk, and butter. This easy, gluten-free treat has a crispy golden crust and a custard-like interior, making it perfect for any occasion.
Ingredients
Scale
- 2 cups glutinous rice flour (Mochiko)
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 can (13.5 oz) coconut milk
- 1 cup whole milk or evaporated milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the batter: In a large mixing bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt.
- Incorporate wet ingredients: Melt the butter and add it to the dry ingredients. Mix in the eggs, coconut milk, whole milk (or evaporated milk), and vanilla extract. Stir until smooth and well combined.
- Pour and bake: Transfer the batter to the greased baking dish and spread evenly. Bake for 50-60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool before serving: Allow the butter mochi to cool completely in the pan before cutting into squares. This helps achieve the perfect chewy texture.
Notes
- Ube Butter Mochi: Add ube extract for a vibrant purple color and a hint of nutty sweetness.
- Chocolate Butter Mochi: Mix in cocoa powder or chocolate chips for a chocolaty twist.
- Matcha Butter Mochi: Incorporate matcha powder for an earthy, green tea-infused version.
- Tropical Flavor: Stir in shredded coconut or pineapple chunks for an extra tropical touch.
- Dairy-Free Option: Substitute the whole milk with almond or oat milk and use dairy-free butter.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: dessert
- Method: Baking
- Cuisine: Hawaiian
Keywords: Hawaiian butter mochi, gluten-free dessert, chewy mochi, coconut milk dessert, easy mochi recipe