Butter Mochi Recipe
Butter mochi, a classic Hawaiian treat, is addictingly soft and chewy with hints of vanilla and coconut flavor.
Equipment
- Mixing bowls
- Measuring spoons/cups
- Spatula or wooden spoon
- 9"x13" baking pan
- Stand mixer (optional)
- Parchment paper (optional)
Ingredients
- 1 box Mochiko sweet rice flour
- 1 cup granulated white sugar (200 grams)
- 1 cup light brown sugar (200 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 can coconut milk (13½ oz)
- 2 cups whole milk (at room temperature)
- ½ cup unsalted butter (melted)
- 4 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- ½ cup unsweetened shredded coconut flakes (optional)
Instructions
- Pre-heat oven to 350 degrees Fahrenheit.
- Butter or grease a 9"x13" baking pan.
- In a large bowl, mix dry ingredients together: Mochiko flour, sugar, baking powder, salt.
- In a separate medium bowl, start mixing some wet ingredients together: milk, eggs, vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients, gently stirring and mixing as you pour.
- Add coconut milk next, and then melted butter, gently stirring and mixing as you pour.
- Mix well until there are no lumps and the butter mochi batter has a smooth, even consistency.
- Pour the batter into the prepared 9"x13" baking pan.
- Tap the pan against a tabletop or countertop a couple of times to remove air bubbles.Optional: sprinkle some coconut flakes on top of the mixture after tapping.
- Bake at 350 degrees Fahrenheit for 60 mins on middle oven rack.
- Remove and let cool completely on wire rack to room temperature before cutting into 2-inch pieces and servingOptional: Top with powdered sugar, whipped cream, or your favorite fruits!
Nutrition
Calories: 273kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 128mg | Potassium: 129mg | Fiber: 1g | Sugar: 37g | Vitamin A: 381IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1mg