If you’re looking for a delightful and unique dessert, this butter mochi recipe is a must-try. Originating from Hawaii, butter mochi is a delicious blend of Japanese mochi and local coconut cake. This recipe for butter mochi combines the chewy texture of mochi with the rich, buttery flavor that makes it irresistible. Perfect for any occasion, whether it’s a family gathering or a potluck, this Hawaiian butter mochi recipe will surely impress your guests. The best part? It’s incredibly easy to make and requires just a few simple ingredients. Let’s dive into this recipe and discover how to create this delectable treat.
Butter Mochi Recipe
Cuisine: HawaiiDifficulty: Easy20
servings20
minutes1
hour10
minutes293
kcalA chewy, buttery Hawaiian dessert made with mochiko flour and coconut milk, perfect for any occasion.
Ingredients
1 pound mochiko flour (sweet rice flour)
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, melted
2 cups milk (any fat percentage)
2 tablespoons tomato paste
4 large eggs
2 teaspoons vanilla extract
1 (13.5-ounce) can unsweetened coconut milk
1/2 cup unsweetened shredded coconut (optional)
Pinch of flaky salt (optional)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or vegetable oil.
- Mix Dry Ingredients: In a large bowl, whisk together mochiko flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together melted butter, milk, eggs, vanilla extract, and coconut milk until well combined.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until smooth and lump-free.
- Pour and Bake: Pour the batter into the prepared baking pan. If using, sprinkle shredded coconut and flaky salt on top. Bake for 1 hour to 1 hour 10 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the butter mochi to cool completely in the pan before cutting into squares and serving.
Notes
- Butter mochi can be stored in an airtight container at room temperature for up to 3 days.
- For a more pronounced coconut flavor, use coconut milk with higher fat content.
- This recipe can be easily doubled for larger gatherings.
Additional Tips for the best Butter Mochi Recipe
- Use Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter.
- Mix Thoroughly: Mochiko flour can be tricky to mix, so make sure to whisk until the batter is completely smooth.
- Avoid Overbaking: Keep an eye on the mochi towards the end of the baking time to prevent it from drying out.
- Customize Toppings: Add a sprinkle of sesame seeds or a drizzle of condensed milk for extra flavor.
- Let It Cool: Allow the butter mochi to cool completely before cutting to ensure clean slices.
- Experiment with Flavors: Try adding matcha powder or cocoa powder to the batter for a different twist.
- Use a Metal Pan: A metal baking pan helps achieve a crispier crust compared to a glass pan.
- Check for Doneness: Insert a toothpick into the center; it should come out clean when the mochi is done.
- Serve Warm or Cold: Butter mochi can be enjoyed warm or chilled, depending on your preference.
- Store Properly: Keep leftovers in an airtight container to maintain freshness.
This butter mochi recipe is a delightful fusion of flavors and textures that will transport you straight to Hawaii. The chewy, buttery goodness of this dessert makes it a favorite at any gathering. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this recipe for butter mochi is sure to become a staple in your kitchen. The simplicity of the ingredients and the ease of preparation make it accessible for bakers of all levels. Enjoy experimenting with different flavors and toppings to make this Hawaiian recipe your own. Share it with friends and family, and watch as it quickly becomes a beloved treat.
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