Description
A delightful Hawaiian Butter Mochi dessert with a chewy texture, made with sweet rice flour and coconut milk.
Ingredients
Scale
- 2 cups Sweet Rice Flour
- 1/2 cup Salted Butter
- 3 large Eggs
- 1 cup Granulated Sugar
- 1 cup Coconut Milk
- 1 teaspoon Vanilla Extract
- 1 tablespoon Baking Powder
- 1/2 cup Shredded Coconut
- 1 teaspoon Ube Extract
- 1 tablespoon Matcha Powder
Instructions
- Preheat your oven to 350°F (175°C). Gather your ingredients and have your baking tools ready.
- Butter the bottom and sides of your baking pan, then line with parchment paper.
- In a large mixing bowl, combine eggs, granulated sugar, coconut milk, and melted butter. Whisk until smooth.
- Gradually add sweet rice flour and baking powder to the wet mixture, folding until no lumps remain.
- Pour the batter into the prepared baking pan, spreading evenly. Bake for 1 hour and 25 minutes.
- Allow the mochi to cool in the pan for about 30 minutes, then transfer to a cutting board and slice into squares.
Notes
- Can substitute salted butter with coconut butter.
- Coconut sugar can be used for a caramel flavor.
- Whole milk can be used as a substitute for coconut milk.
- Can substitute vanilla extract with almond extract.
- Mix shredded coconut into batter or sprinkle on top.
- Prep Time: 10 minutes
- Cook Time: 125 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 70 mg
Keywords: Hawaiian Butter Mochi, dessert, chewy texture, coconut milk