Butter Mochi
This buttery, coconut-rich Hawaiian Butter Mochi is easy to make and perfectly chewy. A tropical dessert loved all year round!
Ingredients
- 1 16 oz box Mochiko glutinous rice flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 14 oz can coconut milk
- 1 12 oz can evaporated milk
- 1 stick ½ cup butter, melted
- 4 large eggs
- 2 teaspoons vanilla extract
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or cooking spray and set aside.
Mix Dry Ingredients
- In a large mixing bowl, combine the mochiko flour, sugar, baking powder, and salt. Stir until well blended.
Mix Wet Ingredients
- In a separate bowl, whisk together the coconut milk, evaporated milk, melted butter, eggs, and vanilla extract.
Combine
- Pour the wet mixture into the dry ingredients. Stir until the batter is smooth and no lumps remain. The batter will be runny—that’s exactly what you want.
Pour & Tap
- Pour the batter into the prepared baking pan. Gently tap the pan on the counter to release any air bubbles.
Bake
- Place the pan in the oven and bake for 1 hour, or until the top is golden brown and the edges are set.
Cool & Cut
- Let the mochi cool completely before slicing. Cut into squares and serve at room temperature.