Dessertsbiggerbolderbaking4.6
Hawaiian Butter Mochi Recipe
My Hawaiian Butter Mochi recipe is like a cross between a cake and Japanese mochi without the ice cream — baked to perfection!
👥 24 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C). Butter a 9x13-inch (23x33 cm) baking pan and line with parchment paper. Set aside.
2
In a large bowl mix together the sweet rice flour, sugar, baking powder and salt.
3
Whisk in the eggs, milk, coconut milk, butter and vanilla extract until the batter is smooth. To ensure that there are no lumps, pour the mixture through a sieve and directly into your prepared pan.
(16 oz/454 g) granulated sugar2 cupslarge eggs, at room temperature4(16 fl oz/450 ml) whole milk, at room temperature2 cups(13 fl oz/400 ml) coconut milk1 canvanilla extract2 teaspoons
4
Bake for ⏱️ 50-60 minutes or until golden on top. Set aside to cool down completely.
5
Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.
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