Description
Butter Mochi is a beloved Hawaiian dessert featuring a chewy, custard-like texture made from glutinous rice flour, coconut milk, and butter. This recipe yields a rich, soft cake with a golden crust and optional coconut flakes on top for added flavor and texture. Perfect for gatherings or a sweet treat, this Butter Mochi combines traditional Hawaiian flavors with a simple baking method.
Ingredients
Scale
Dry Ingredients
- 220 g Rice Flour (Sweet Glutinous Rice Flour)
- ½ tsp Baking Powder
Wet Ingredients
- 85 g Salted Butter, melted
- 220 g White Sugar
- 2 Eggs
- 220 ml Milk
- 200 ml Coconut Milk
- 1 tsp Vanilla Extract
Optional Garnish
- Unsweetened Coconut Flakes (for garnish)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (180°C) and line an 8-inch x 8-inch brownie pan with parchment paper to prevent sticking and ensure easy removal.
- Combine dry ingredients: In a bowl, whisk together the rice flour and baking powder until evenly mixed; set this aside for later use.
- Mix wet ingredients: In a large mixing bowl, beat the eggs thoroughly, then add the white sugar, melted butter, and vanilla extract. Stir until the mixture is smooth and well combined.
- Add the milks: Gradually pour in the coconut milk followed by the regular milk, stirring continuously to blend all the wet ingredients together seamlessly.
- Incorporate dry ingredients: Slowly add the rice flour and baking powder mixture into the wet ingredients, mixing gently until the batter becomes smooth and free of lumps.
- Prepare for baking: Pour the batter into the prepared brownie pan, spreading it evenly. Optionally, sprinkle unsweetened coconut flakes on top to add texture and flavor.
- Bake the mochi: Place the pan in the preheated oven and bake for about 30 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the pan from the oven and let the mochi cool slightly so it firms up, then cut into approximately 9 square pieces to serve.
Notes
- Using sweet glutinous rice flour is crucial for the signature chewy texture of butter mochi.
- Optionally garnish with unsweetened coconut flakes for added flavor and a decorative touch.
- Allow the cake to cool a bit before cutting to maintain clean squares.
- Can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently before serving to restore softness.
