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Hawaiian Butter Mochi: The Ultimate Guide to Making This Delicious Treat

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Chewy, sweet, and buttery Hawaiian Butter Mochi is a delicious baked treat made with sweet rice flour and coconut milk. This easy recipe creates a golden, gooey dessert perfect for any occasion.

Ingredients

Scale
  • 1 box (16 ounces) sweet rice flour (mochiko flour)
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1 (13.5 ounce) can coconut milk (full-fat recommended)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • Toasted coconut flakes
  • Sesame seeds
  • Chopped macadamia nuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan well with butter or cooking spray, then dust with mochiko flour.
  2. In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together whole milk, coconut milk, melted butter, eggs, and vanilla extract.
  4. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Do not overmix.
  5. Pour the batter evenly into the prepared pan. Tap gently to release air bubbles.
  6. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Remove from oven and let cool completely in the pan before cutting (at least 2 hours or overnight).
  8. Cut into squares. Sprinkle with optional toppings like toasted coconut, sesame seeds, or macadamia nuts. Serve at room temperature or slightly chilled.

Notes

  • Use high-quality ingredients for the best flavor and texture.
  • Don’t overmix the batter to avoid tough mochi.
  • Grease and flour the pan well to prevent sticking.
  • Cool completely before cutting for easier handling.
  • Store leftovers in an airtight container.
  • Experiment with flavors like chocolate, matcha, or ube.
  • Adjust sweetness to your liking.
  • Use a scale for accuracy, especially for the sweet rice flour.
  • If the top is browning too quickly, tent it with aluminum foil during the last 15-20 minutes of baking.

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