Homemade Hawaiian Butter Mochi
A decadently chewy, golden-brown dessert bar that combines the rich flavor of a butter cake with the springy texture of traditional mochi.
Ingredients
- 1 box 1 lb Mochiko (glutinous rice flour)
- 2 cups granulated sugar
- 2 tsp baking powder
- ½ tsp sea salt
- ½ cup 1 stick unsalted butter, melted and cooled
- 2 tbsp wild honey
- 1 can 13.5 oz full-fat coconut milk
- 1 can 12 oz evaporated milk
- 4 large eggs room temperature
- 2 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F and generously grease a 9x13 inch baking pan.
- In a large bowl, whisk together the Mochiko, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, then add the coconut milk, evaporated milk, melted butter, honey, and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth.
- Pour the batter into the prepared pan and tap it on the counter to remove air bubbles.
- Bake for 55–60 minutes until the top is golden brown and the center is set.
- Let the mochi cool completely in the pan on a wire rack before slicing into squares.