Description
A rich and chewy Hawaiian dessert made with glutinous rice flour, coconut milk, and butter that delivers a soft, chewy interior with slightly crisp edges. This butter mochi is a beloved treat perfect for sharing and enjoying as a sweet snack or dessert.
Ingredients
Dry Ingredients
- 2 cups glutinous rice flour
- 1 1/2 cups sugar
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup melted butter
- 1 can (400 ml) coconut milk
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F) and grease a baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the glutinous rice flour, sugar, and baking powder to ensure even distribution of leavening and sweetness.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, coconut milk, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Blend Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until you achieve a smooth batter without lumps.
- Bake: Pour the combined batter into the prepared baking dish and bake in the preheated oven for 45 to 50 minutes. The mochi is done when the edges turn slightly golden and the center is set.
- Cool and Serve: Allow the butter mochi to cool completely in the dish before slicing into approximately 12 pieces to help it set and develop the chewy texture.
Notes
- Allow the mochi to cool completely for the best chewy texture and easier slicing.
- Store butter mochi at room temperature in an airtight container for up to 2 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
