Hawaiian Butter Mochi Dessert (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pound mochiko flour (sweet rice flour)
02 -
2 cups granulated sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon kosher salt
→ Wet Ingredients
05 -
1 stick (8 tablespoons) unsalted butter, melted, plus more for pan
06 -
2 cups milk, any fat percentage
07 -
4 large eggs
08 -
2 teaspoons vanilla extract
09 -
1 can (13.5 oz) unsweetened coconut milk
→ Topping
10 -
1/2 cup unsweetened shredded coconut
11 -
Flaky salt (optional)
# Instructions:
01 -
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking pan with butter or oil. Melt the stick of butter.
02 -
In a large bowl, whisk together the mochiko flour, granulated sugar, baking powder, and kosher salt.
03 -
In a medium bowl, whisk together milk, eggs, and vanilla extract.
04 -
Pour wet ingredients into dry ingredients and stir with a wooden spoon until well combined. Add melted butter and coconut milk, mixing until fully incorporated and smooth.
05 -
Pour mixture into prepared pan. Tap pan on counter a few times to release air bubbles.
06 -
Sprinkle shredded coconut evenly over the top, being careful not to disturb the batter. Add optional flaky salt if desired.
07 -
Bake until set and golden brown on top, 60-70 minutes.
08 -
Cool completely on a wire rack for about 1 hour. Slice into 20 rectangles using a plastic knife rubbed with butter if needed to prevent sticking.
# Notes:
01 -
Use a plastic knife for cutting to minimize sticking
02 -
Mochiko flour is also known as sweet or glutinous rice flour
03 -
Rub knife with butter or oil if it starts sticking while cutting