Description
Hawaiian Butter Mochi is a beloved and delightful treat that has captured the hearts of dessert enthusiasts around the world. This chewy, coconut-infused delight boasts a tender, cake-like texture and a buttery richness that makes it an absolute must-try.
Ingredients
- 2 cup mochiko flour
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup coconut milk
- 1 cup shredded coconut (optional)
Instructions
1. Preheat your oven to 350°F and prepare a 9×13-inch baking pan by greasing it and lining it with parchment paper.
2. In a large bowl, whisk together the melted butter and granulated sugar until they are well combined.
3. Add the eggs one at a time, mixing thoroughly after each addition, and then stir in the vanilla extract.
4. Gently fold in the mochiko flour and baking powder until the batter is mostly combined, being careful not to overmix.
5. Gradually pour in the evaporated milk and coconut milk, mixing until the batter is smooth and uniform.
6. If using, fold in the shredded coconut at this stage.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
9. Allow the Hawaiian Butter Mochi to cool completely before cutting into squares and serving.
Notes
To adjust the sweetness level of Hawaiian Butter Mochi, you can modify the amount of sugar in the recipe.
You can make Hawaiian Butter Mochi dairy-free by substituting the dairy ingredients with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg