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Hawaiian Butter Mochi

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A delightful Hawaiian dessert featuring chewy sweet rice flour with luscious coconut flavor.

Ingredients

Scale
  • 2 cups sweet rice flour (mochi flour)
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 can coconut milk (13.5 oz)
  • ½ cup unsalted butter, melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk (add gradually until desired consistency)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Whisk together the sweet rice flour, granulated sugar, and baking powder in a large mixing bowl.
  3. Mix the coconut milk, melted butter, eggs, and vanilla extract in a separate bowl until well combined.
  4. Merge the wet ingredients into the dry ingredients, folding gently until just combined.
  5. Adjust the consistency by adding milk gradually until you achieve a smooth and somewhat thick batter.
  6. Prepare a 9×13 inch baking dish by greasing it with non-stick spray or melted butter.
  7. Pour the batter into the prepared baking dish, spreading it evenly.
  8. Bake for about 45 minutes, until golden brown and a toothpick inserted comes out clean.
  9. Cool in the pan for at least 10 minutes, then transfer to a wire rack to cool completely.
  10. Cut into squares and serve, optionally topped with coconut flakes.

Notes

Pairs well with fresh tropical fruits or whipped cream. Stores up to 3 days at room temperature or a week in the fridge.

Nutrition

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

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