Hawaiian Butter Mochi Recipe (+VIDEO)
This classic Hawaiian Butter Mochi is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! A tropical treat made with mochiko glutinous rice flour and coconut cream, this mochi cake is incredibly easy to make. Here’s a step-by-step guide on how to make this dessert at home.
Servings: 16 pieces
Ingredients
- 2 cups Mochiko glutinous sweet rice flour
- 1 cup sugar
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup milk
- 5 tablespoons unsalted butter (melted)
- 1/2 teaspoon vanilla extract
- 1 can 14-oz coconut cream (or canned coconut milk)
Instructions
- Preheat the oven to 350°F (177°C), and line an 8-inch square baking pan with parchment paper and set aside. (if double the recipe, you can use a 13*9-inch baking pan.)
- Beat the eggs, and then add vanilla and milk. Mix well.
- In a large bowl, combine all the dry ingredients: mochiko, sugar, and baking powder.
- Add the dry ingredients to the egg and milk mixture. Mix well. (It’s better to use a spatula as the mixture is relatively thick.)
- Add melted butter and coconut cream. Mix until the batter is completely smooth with no lumps.
- Pour the batter into the baking pan. Use a spatula to smooth the surface.
- Bake for 1 hour or until the cake turns golden brown.
- Remove from the oven and allow the mochi cake to cool to room temperature. Then use the parchment to lift the cake out of the pan.
- Use a sharp knife to cut into squares. (I like to cut off the edges and cut the cake into equal squares.)
Video
Notes
- It’s important to line the baking pan with parchment paper as this will prevent the mochi cake from sticking to the pan.
- Make sure there are no lumps in the batter before baking. If there are bubbles on the surface, simply pop them out with a toothpick.
- The baking time may vary depending on your oven. I suggest checking after 50 minutes. If the surface is getting too dark but the inside hasn’t been cooked completely, you can cover with a piece of aluminum foil and keep baking.
- Make sure to let your cake cool down to room temperature before cutting.
Nutrition
Calories: 166kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 38mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 151IU | Calcium: 29mg | Iron: 1mg