Hawaiian Butter Mochi
Soft, buttery, and chewy, Hawaiian Butter Mochi perfectly balances sweet coconut flavor with a golden, crispy top. This easy-to-bake treat captures the essence of island hospitality and is best enjoyed with friends and family.
Ingredients
- 1 box (16 oz) mochiko (sweet rice flour)
- 2 cups sugar
- 1 teaspoon baking powder
- 4 large eggs
- 1 can (13.5 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- Optional: shredded coconut (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large mixing bowl, combine mochiko, sugar, and baking powder.
- Pour batter into the prepared pan and smooth the top.
- Bake for 1 hour or until golden brown and a toothpick comes out clean.
- Cool completely before cutting into squares.
Notes
- Mochiko flour is essential—don’t substitute with regular rice flour.
- Let the mochi cool fully before slicing for clean cuts.
- For extra coconut flavour, sprinkle shredded coconut on top before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- This dessert can also be frozen; just reheat slightly before serving.