Hawaiian Butter Mochi Recipe
Hawaiian Butter Mochi is a sweet, chewy, and buttery treat made with glutinous rice flour, coconut milk, and sugar. A beloved island dessert, it’s easy to make and perfect for parties or potlucks. The rich coconut flavor and soft texture make it irresistible for all ages.
Ingredients
- 1 box 16 oz mochiko (sweet rice flour)
- 2 cups granulated sugar
- 2 tsp baking powder
- 4 large eggs
- 1 tsp vanilla extract
- 1 can 13.5 oz coconut milk
- 1 can 12 oz evaporated milk
- ½ cup unsalted butter melted
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, whisk together mochiko, sugar, baking powder, and salt.
- Add eggs, vanilla, coconut milk, and evaporated milk; mix until smooth.
- Stir in melted butter until fully combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 1 hour, or until golden brown and set in the center.
- Let cool completely before cutting into squares.
Notes
- Cool fully before slicing for clean edges.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.