Hawaiian Coconut Butter Mochi

Butter mochi is a classic Hawaiian treat made with coconut milk and glutinous rice flour. It is different from Chinese or Japanese mochis, as this mochi is baked in the oven, whereas the Chinese and Japanese ones are usually prepared by steaming and/or by putting it in the microwave. This mochi is also a bit softer and tastes more fresh/tropical compared to the typical Chinese and/or Japanese mochis. I love to eat this as a snack when I am having a coffee or tea break from work.

This recipe is so easy and it tastes so good that you should definitely give it a try! I always thought that making mochi is a sticky process, but this butter mochi recipe proved me wrong. The only thing that you need to do is mix and bake!

Print Recipe

Hawaiian Coconut Butter Mochi Recipe

Prep Time

10 minutes

Cook Time

60 minutes

Servings

butter mochi

Ingredients

• 400 ml canned coconut milk
• 57 grams unsalted butter
• 50 ml Unsweetened milk I needed 450 ML coconut milk or milk, so I just used milk to fill up the gap. If you are vegan, then you can use coconut milk to substitute this.
• 225 grams glutinous rice flour
• 1 cup granulated white sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp Vanilla aroma extract
• 2 large Eggs
• coconut flakes to sprinkle on top

Prep Time 10 minutes Cook Time 60 minutes Servings butter mochi Ingredients 400 ml canned coconut milk 57 grams unsalted butter 50 ml Unsweetened milk I needed 450 ML coconut milk or milk, so I just used milk to fill up the gap. If you are vegan, then you can use coconut milk to substitute this. 225 grams glutinous rice flour 1 cup granulated white sugar 1 tsp baking powder 1/4 tsp salt 1 tsp Vanilla aroma extract 2 large Eggs coconut flakes to sprinkle on top

Instructions

1. Collect all ingredients. I used a 23x22x5 cm square anti-stick baking tin for this recipe.
2. Heat 200 ml coconut milk over medium heat in a small pan. Add the butter in small chunks to the pan until the butter is melted. Your goal is not to boil the mixture, so when the butter melted, turn off the heat and set aside.
3. In a large bowl, mix together the dry ingredients (glutinous rice flour, sugar, baking powder, salt) with a whisk or chopsticks or dough spatula.
4. In a separate bowl, crack the eggs and add the remaining coconut milk + milk, vanilla extract to the bowl. Mix it together with a whisk. Pour this in the dry ingredients bowl and mix it with a dough spatula.
5. Add the mixture of the pan in your large bowl and mix it well. If you see clumps, you can slide the spatula across the bowl to try to break up the clumps.
6. Put a parchment paper on the bottom of the tin and pour the batter in the baking tin. Drop the tin carefully on top of your counter a few times to let the air come to the surface.
7. Preheat your oven at 180 celsius degrees/350 Fahrenheit degrees.
8. Sprinkle coconut flakes on top of the whole batter, be generous. Sprinkle a pinch of salt on top of it.
9. Bake at 180 celsius degrees the first 30 minutes and then bake further for 25-35 minutes at 160 celsius/325 fahrenheit degrees.
10. Cool down the butter mochi before cutting it. The butter mochi will be even better if you eat it the next day. You can store leftovers at room temperature for a few days or in the fridge for at a week.

I hope that you will give this Hawaiian Coconut Butter Mochi recipe a try! If you do, take a picture and tag me on @angiesrecipereview in your feed or stories and I will share your creations on my story.

For other dessert recipes, click here!

Thank you for visiting my blog! If you want to stay connected, follow @angiesrecipereview on Instagram or my Pinterest account.

Cheers,

Angie

Source: Jovina Bakes