Buttery, chewy and coconut-y. What more could you ask for in a dessert or snack?
Super simple to make, Butter Mochi combines Japanese rice flour with more tropical ingredients like coconut milk. The end result is a treat that has the chewy texture of mochi but with tropical flavors. Give this popular Hawaiian treat a try!
Butter Mochi
Ingredients
- 1 stick Unsalted Butter
- 2 cups Granulated Sugar
- 4 Eggs
- 1 tsp Vanilla Extract
- 2 tsp Baking Powder
- 16 oz Rice Flour (usually one box of Mochiko)
- 14 oz Coconut Milk (1 can)
- 12 oz Evaporated Milk (1 can)
- ½ cup Desiccated coconut (optional)
Instructions
- Preheat oven to 350 degrees
- Grease a 9x13in pan
- Mix the melted butter and sugar in a large bowl with a mixer
- Add the eggs, one at a time, mixing well between each
- Add the vanilla, mix well again
- Fold in the rice flour and baking powder (the mixture will look pretty dry at this stage)
- Add in coconut milk and evaporated milk then mix well with mixer until the batter is nice and smooth
- Pour the mixture in the pan
- Top with desiccated coconut if desired, then bake for an hour
- Allow to cool to room temperature. Cut into pieces and serve
