Description
Hawaiian Butter Mochi is a chewy, sweet, and buttery dessert made with glutinous rice flour, coconut, and a rich custard-like batter. It’s a beloved treat with a perfect balance of sweetness and texture.
Ingredients
Units
Scale
- 1 pound mochiko (glutinous rice flour)
- 2 1/2 cups white sugar
- 1 teaspoon baking powder
- 1/2 cup butter, melted
- 3 cups whole milk
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened, flaked coconut
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together mochiko, sugar, and baking powder.
- In a separate bowl, mix melted butter, milk, eggs, and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
- Fold in the sweetened flaked coconut.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 1 hour, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool completely before cutting into squares and serving.
Notes
- Use full-fat milk for the best richness and texture.
- Let the mochi cool completely before cutting to avoid it sticking or breaking apart.
- Optional: sprinkle extra coconut on top for added texture and flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 22g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg