Homemade Hawaiian Butter Mochi (Print version)
Chewy, buttery Hawaiian mochi squares made with mochiko, coconut milk, and a golden coconut top.
# Ingredients:
For the pan
01 -
1 tablespoon softened butter or neutral oil, for greasing
For the butter mochi
02 -
1 lb (454 g) mochiko sweet rice flour
03 -
2 cups (400 g) granulated sugar
04 -
2 teaspoons baking powder
05 -
1/2 teaspoon kosher salt
06 -
4 large eggs, room temperature
07 -
1 can (13.5 oz or 400 ml) full-fat coconut milk
08 -
1 can (12 oz or 354 ml) evaporated milk
09 -
1/2 cup (113 g) unsalted butter, melted and cooled slightly
10 -
2 teaspoons vanilla extract
11 -
1 cup (85 g) sweetened shredded coconut, divided
# Instructions:
01 -
Heat the oven to 350°F. Grease a 9x13-inch metal baking pan with softened butter or neutral oil, coating the corners well.
02 -
In a large bowl, whisk the mochiko, sugar, baking powder, and salt until evenly mixed and free of large lumps.
03 -
In a separate bowl, whisk the eggs, coconut milk, evaporated milk, melted butter, and vanilla until smooth.
04 -
Pour the wet mixture into the dry ingredients. Whisk until the batter is smooth and glossy, then stir in 1/2 cup of the shredded coconut.
05 -
Pour the batter into the prepared pan. Tap the pan on the counter a few times to release large bubbles, then sprinkle the remaining 1/2 cup shredded coconut evenly over the top.
06 -
Bake for 60-70 minutes, until the top is golden brown, the edges are browned, and the center feels set. Tent loosely with foil near the end if the coconut browns too quickly.
07 -
Cool completely on a wire rack for at least 1 hour. Cut into 24 squares with a lightly greased plastic knife, wiping the knife as needed.
# Good to know:
01 -
Texture is best after cooling fully and even better after resting several hours.
02 -
Use mochiko sweet rice flour, not regular rice flour.
03 -
Store airtight at room temperature for about 2 days or refrigerate for longer storage.