Description
A deliciously chewy and buttery Hawaiian Butter Mochi with a hint of coconut flavor.
Ingredients
Scale
- 2 cups mochiko (sweet rice flour)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 can (13.5 oz) coconut milk
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together mochiko, sugar, baking powder, and salt.
- In a separate bowl, whisk melted butter, coconut milk, whole milk, eggs, and vanilla extract until combined.
- Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 50-60 minutes, or until golden brown and set in the center.
- Allow to cool completely before cutting into squares and serving.
Notes
For extra coconut flavor, sprinkle shredded coconut on top before baking. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: butter mochi, Hawaiian dessert, mochi, coconut