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Hawaiian Butter Mochi Recipe

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4.3 from 1 review

This Hawaiian Butter Mochi recipe is a delightful traditional treat combining the chewy texture of mochiko flour with the rich flavors of coconut milk and butter. Baked to a golden brown perfection and topped with shredded coconut and flaky salt, these mochi squares offer a sweet, buttery, and slightly salty flavor perfect for any occasion.

Ingredients

Pan Preparation

  • Unsalted butter or vegetable oil, for coating the pan

Main Ingredients

  • 1 stick (8 tablespoons) unsalted butter
  • 1 pound mochiko flour (sweet or glutinous rice flour)
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups milk (any fat percentage)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 (about 13.5-ounce) can unsweetened coconut milk
  • 1/2 cup unsweetened shredded coconut
  • A few pinches of flaky salt (optional, for topping)

Instructions

  1. Preheat and Prepare Pan: Arrange a rack in the middle of the oven and preheat to 350°F. Butter or oil a 9×13-inch baking pan to prevent sticking. Melt 1 stick of unsalted butter in the microwave or on the stovetop.
  2. Mix Dry Ingredients: In a large bowl, whisk together mochiko flour, granulated sugar, baking powder, and kosher salt until well combined.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together milk, eggs, and vanilla extract until smooth.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until fully combined. Add the melted butter and the can of unsweetened coconut milk, mixing until the batter is smooth and homogeneous.
  5. Transfer to Pan: Pour the batter into the prepared baking pan. Gently tap the pan against the counter a few times to release any air bubbles trapped inside the mixture.
  6. Add Toppings: Evenly sprinkle the shredded coconut over the top, adding it gradually to avoid disturbing the batter’s surface. Optionally, sprinkle a few pinches of flaky salt on the top for added flavor contrast.
  7. Bake: Place the pan in the oven and bake for 60 to 70 minutes, or until the mochi is set and the top is golden brown.
  8. Cool and Slice: Remove from oven and set the pan on a wire rack to cool completely, about 1 hour. Once cooled, slice into 20 rectangles approximately 2 1/4 by 2 1/2 inches each. Use a plastic knife, and if it sticks, rub the blade with a bit of unsalted butter or neutral oil to prevent sticking.

Notes

  • Store mochi in an airtight container at room temperature for up to 3 days.
  • Using a plastic knife and greasing it helps reduce sticking when slicing.
  • Flaky salt on top adds a pleasant salty contrast but is optional.
  • Make sure the oven is fully preheated to ensure even baking.
  • This recipe yields 20 pieces sized roughly 2 1/4 by 2 1/2 inches.

Find it online: https://bitezly.com/hawaiian-butter-mochi-recipe/