In Hawaii, butter mochi is a staple at parties and family gatherings. The sweet dessert is made with mochiko, which is a Japanese sweet rice flour, butter and coconut milk. Butter mochi has a dense, chewy texture. Because it's so sweet, it is cut into small pieces for serving.
You could add some flaked coconut into the mixture for even more tropical goodness. Store the cut butter mochi in an airtight container for up to three days.
Cuisine: Hawaiian
Prep Time: 10 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 20 minutes
Servings: 20
Ingredients
- 1 box (16 ounces) mochiko (sweet rice flour)
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 cups whole milk
- 2 teaspoons vanilla
- 4 eggs
- 1 can (14 ounces) coconut milk (shake well)
- 1 stick (8 tablespoons) butter, melted and cooled
Here's how to make it:
- In a mixing bowl, whisk together the mochiko, sugar and baking powder.
- In another bowl, whisk together the milk, vanilla, eggs and coconut milk until smooth. Add this mixture to the dry ingredients. Stir in the melted butter.
- Pour the batter onto a 13x9-inch baking pan that's been lined with parchment paper. Tap it on the counter to release any air bubbles.
- Bake in a preheated 350-degree F oven for about 1 hour and 10 minutes or until top is golden brown. Cool completely before removing and cutting into 20 rectangles.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.
