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Hawaiian Butter Mochi

A delightful chewy dessert with a rich, buttery coconut flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Asian Fusion, Hawaiian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups sweet rice flour (also known as mochiko)
  • 1.5 cups sugar
  • 1 teaspoon baking powder
  • 0.5 cup butter (melted)
  • 1 can (13.5 oz) coconut milk
  • 1 cup milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • to taste shredded coconut for topping Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan to prevent sticking.
  2. In a large mixing bowl, whisk together the sweet rice flour, sugar, and baking powder until well combined.
  3. In another bowl, combine the melted butter, coconut milk, milk, eggs, and vanilla extract. Whisk until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, stirring constantly until the batter is smooth and free of lumps.
  5. Pour the batter into the greased baking pan, smoothing the top with a spatula.
Baking
  1. Bake for 50-60 minutes, or until the edges are lightly golden brown and a toothpick inserted in the center comes out clean.
  2. Once done, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  3. Cut into squares and sprinkle shredded coconut on top if desired. Enjoy this chewy, buttery treat!

Notes

For perfect results, substitute sweet rice flour with regular rice flour if needed but note that the texture will differ slightly. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze cut pieces for up to 2 months. Reheat in the microwave for a few seconds to restore chewiness.