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Hawaiian Butter Mochi Recipe

Hawaiian Butter Mochi Recipe
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This Hawaiian Butter Mochi Recipe delivers a chewy, sweet dessert with an irresistible buttery flavor and tropical creaminess. Made with simple ingredients like sweet rice flour, coconut milk, and butter, it’s naturally gluten-free and easy to prepare. Perfect for family gatherings or cozy nights, this mochi offers an authentic taste of Hawaiian comfort food with a rich, melt-in-your-mouth texture.

Ingredients

Scale

Main Ingredients

  • 1 cup sweet rice flour (mochiko)
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 cup full-fat coconut milk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Ingredients: Preheat your oven to 350°F (175°C) and grease a baking pan well. Measure out the sweet rice flour, sugar, eggs, melted butter, coconut milk, baking powder, and vanilla extract to have everything ready for mixing.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the eggs, melted butter, coconut milk, and vanilla extract until combined and smooth. This creates the rich and creamy base of the batter.
  3. Combine Dry Ingredients: In a separate bowl, sift the sweet rice flour, sugar, and baking powder together to ensure even distribution and prevent lumps.
  4. Blend Wet and Dry Mixtures: Slowly add the dry ingredients into the wet mixture, stirring gently with a spatula until the batter is smooth and lump-free. Avoid overmixing to maintain the correct texture.
  5. Bake to Perfection: Pour the batter into the prepared pan and bake for 50 to 60 minutes. The mochi is done when the top is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  6. Cool and Serve: Let the mochi cool completely in the pan before slicing. Cooling helps develop its signature chewy texture, so patience is key.

Notes

  • Use a kitchen scale for precise measurement of rice flour to ensure consistent results.
  • Bring eggs to room temperature before mixing to prevent lumps in the batter.
  • Do not overmix the batter; stir just until combined to keep the mochi tender and chewy.
  • Use full-fat coconut milk for the best flavor and creaminess.
  • Allow the mochi to rest and cool in the pan to set perfectly for optimal chewiness.

Nutrition

Keywords: Hawaiian butter mochi, gluten free dessert, chewy mochi recipe, coconut milk mochi, sweet rice flour dessert

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