Hawaiian Butter Mochi is one of the best gluten-free desserts out there! Mochiko flour gives it a perfectly chewy texture, and the vanilla, butter, and coconut flavors are subtle and blend perfectly together without being overly sweet. You can opt for shredded coconut on top to enhance the tropical flavor, but I chose to keep them plain and simple this time. These are so easy to prepare as a snack or a potluck dessert, and your friends and family won’t be disappointed! Anyone else love butter mochi?
Hawaiian Butter Mochi
Ingredients
- 1 box Mochiko rice flour (450g)
- 2 cups granulated sugar (450g)
- 2 cups whole milk (450ml)
- 1 can whole coconut milk (13.5 oz)
- 3/4 cup unsalted butter (170g) + more for greasing
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish with butter, and then line with parchment paper. I recommend lining with paper in both directions, so that all 4 sides of the dish are lined. Butter mochi can get pretty sticky, so you want to make sure you're making your life easy when it comes time to pull it out of the baking dish!
- In a small bowl, whisk together the flour and baking powder, and set aside. Open the can of coconut milk. If it's partly solidified, place the can into a pot of water, with the water line close to the top of the can. Place the pot over medium/medium-low heat, and heat the water just until the coconut milk's solids have softened and begun to melt. This will help prevent lumps forming in your mochi batter.
- Similarly, melt the butter in a small pan over medium heat. Try to avoid letting it bubble, you're just trying to melt it. Once melted, add the butter to the bowl of a stand mixer, along with the sugar. Beat the sugar and butter together until fully combined. NOTE: You can use only 1/2 cup of butter instead of 3/4 if you'd rather a lighter, cakier mochi; this recipe as is will make a denser, richer butter mochi.
- Make sure the butter/sugar mix isn't too hot (beating in the cold bowl of a stand mixer should've done the trick) and then add the eggs one at a time, beating to combine in between. Next add the whole milk, the now-liquid coconut milk, and vanilla, and beat to combine. Next, add the dry ingredients, beating on medium-high speed until fully incorporated and left with a smooth batter.
- Pour the batter into your lined baking dish, and bake for 50-60 minutes, the top should be a nice golden brown, and the edges will have begun to crisp. Remove from the oven and allow to cool completely before slicing. Once cool, carefully grip the parchment paper and lift the mochi out of the pan and place onto a cutting board. Using a very sharp knife, slice the butter mochi into 24 pieces. Store leftovers in an airtight container at room temp.
- Enjoy!
