Hawaiian Butter Mochi
Hawaiian Butter Mochi is a buttery and chewy coconut dessert made with glutinous rice flour. It is a very popular treat in Hawaii that needs to make its way over to the mainland. Once you have a bite, you won’t be able to resist another.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 24 - 32 pieces
- 4 oz unsalted butter - melted
- 2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 can evaporated milk (12 oz)
- 1 can unsweetened coconut cream (13.5 oz)
- 1 box of mochiko (16 oz)
- 2 teaspoon baking powder
- 1 cup unsweetened shredded coconut
- Extra butter for pan
Preheat oven to 350°F.
Butter a 9”x13” baking pan.
Add melted butter and sugar to a large mixing bowl (or the stand mixer bowl) and mix well to combine.
Add vanilla, eggs, evaporated milk, coconut cream and beat until smooth.
Stir in mochiko and baking powder and mix until completely smooth.
Fold in the shredded coconut.
Pour the mixture into the prepared pan and bake for 55 -75 minutes until the top is golden brown and a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached.
Allow to cool completely before cutting and serving.
Sprinkle coconut flakes over the top if desired.
- The reason for a wide range of baking time is varying oven temperature. I've made this recipe multiple times and each time the baking time vary slightly. Check the doneness at 50 - 55 minutes and continue to bake as needed.
- Refrigerate left over. To reheat, wrap a piece of mochi in a damp paper towel and microwave for 15-30 seconds depending on the size you cut them.
- You can use coconut milk instead of coconut cream; the mochi will be less rich but no less tasty. Coconut milk is thinner than coconut cream and will most likely require a longer baking time.