Hawaiian Butter Mochi
Soft and chewy Hawaiian Butter Mochi is an iconic Hawaiian treat made with sweet rice flour or glutinous rice flour. It will transport you to the island of Hawaii in just one bite!
Servings: 24 2" square pieces
- 4 oz unsalted butter melted & cooled slightly
- 2 cup granulated sugar 400 g
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 can evaporated milk 12 oz
- 1 can unsweetened coconut cream or coconut milk, 13.5 oz
- 1 box of Mochiko 16 oz
- 2 teaspoon baking powder
- 1 cup unsweetened shredded coconut 80 g
- Extra butter for pan
Preheat the oven to 350°F.
Brush some melted butter all over a 9”x13” baking pan and set aside.
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 about 50 minutes (or longer if necessary) 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 toasted coconut flakes over the top if desired.
- This recipe is gluten free.
- There is no substitution for mochiko (sweet rice flour)
- Be sure to use canned coconut cream or canned coconut milk and not the carton variety.
- The baking time can vary from 50 minutes up to 75 minutes depending on your oven temperature. If the top starts to get too brown but the inside is not done, tent it with a large piece of foil to keep the top from burning.
- You can bake this recipe in two 8”x8” baking pans. The baking time will need to be shortened, check around 25 - 30 minutes for doneness and continue baking as needed.
- This recipe will make at least 24 servings and possibly more if you cut them smaller.
- Refer to the post for more troubleshooting and substitution tips.
Serving: 83g | Calories: 243kcal