Description
Butter mochi is a classic Hawaiian dessert with a chewy, custard-like texture and rich, buttery coconut flavor, made from mochiko flour, coconut milk, and simple pantry staples.
Ingredients
Units
Scale
- 454 grams (1 pound) sweet rice flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 2 cups milk (any type, I use almond milk)
- 4 eggs
- 1/2 tablespoon vanilla extract
- 1 can unsweetened coconut milk (13.5 oz)
- 1/2 cup shredded coconut, unsweetened
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and kosher salt.
- In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, and coconut milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined, and there are no chunks. The batter will be slightly runny—this is normal.
- Grease a 9×13-inch baking pan with oil to prevent sticking. Pour the batter into the pan.
- Sprinkle the shredded coconut evenly over the top of the batter.
- Bake for 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the butter mochi to cool before slicing into squares and serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 20-24