Butter Mochi
Butter mochi is a beloved Hawaiian treat with a uniquely chewy, dense texture and golden top. Simple to make and perfect for sharing at any gathering.
Equipment
- 9x13 inch baking pan
Ingredients
- 16 oz Mochiko Sweet Rice Flour (1 box)
- 2 cups Granulated Sugar
- 1 tsp Baking Powder
- 2 cans Full-Fat Coconut Milk (13.5 oz each)
- 5 large Eggs
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan generously with butter or nonstick spray.
- In a large bowl, whisk together the mochiko sweet rice flour, granulated sugar, and baking powder until evenly combined.
- In a separate bowl, whisk the eggs, then add both cans of coconut milk, melted butter, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until you have a smooth, thin batter with no lumps. The batter will be very liquid, and that is exactly right.
- Pour the batter into the prepared pan. Bake for 55 to 65 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should be slightly darker and pulling away from the pan.
- Let the butter mochi cool completely in the pan, at least 2 hours. It will firm up as it cools and develop that signature chewy, dense texture. Cut into squares and serve at room temperature.
Nutrition
Serving: 1servingCalories: 265kcalCarbohydrates: 36gProtein: 3gFat: 12g