Hawaiian Butter Mochi Recipe
Hawaiian Butter Mochi Recipe
Unsalted butter or vegetable oil
unsalted butter
mochiko flour
granulated sugar
baking powder
kosher salt
milk
large eggs
vanilla extract
unsweetened coconut milk
unsweetened shredded coconut
flaky salt
Note
rice and eggs. such versatile ingredients. not just for breakfast anymore!
Ingredients
Prep Time
20m
Cook Time
60m
Instructions
- Step 1 1. **Heat the oven and prepare the pan.** Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking pan with butter or oil. Melt the butter in the microwave or on the stovetop.
- Step 2 2. **Prepare the dry and wet ingredients.** Place the mochiko, sugar, baking powder, and kosher salt in a large bowl and whisk to combine. Place milk, eggs, and vanilla extract in a medium bowl and whisk to combine.
- Step 3 3. **Combine the dry and wet ingredients.** Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined. Add the melted butter and coconut milk and mix until fully incorporated and smooth.
- Step 4 4. **Pour into the baking pan and top with coconut.** Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle the shredded coconut on top of the mixture.
- Step 5 5. **Bake.** Bake until the mochi is set and golden brown on top, 60 to 70 minutes.
- Step 6 6. **Cool before cutting and serving.** Set the pan on a wire rack and let cool completely, about 1 hour. Slice into 20 servings.
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