Description
A rich and chewy Hawaiian dessert made with coconut milk and butter, featuring a soft interior and slightly crisp edges. This traditional Butter Mochi offers a unique texture that is both tender and slightly crisp on the outside, making it a delightful treat for any occasion.
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). Grease a baking dish thoroughly to prevent the mochi from sticking during baking.
- Mix Dry Ingredients: In a large bowl, combine the glutinous rice flour, sugar, and baking powder. Stir well to evenly distribute the leavening agent and sugar.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, coconut milk, eggs, and vanilla extract until fully blended and smooth.
- Make the Batter: Pour the wet mixture into the dry ingredients. Stir thoroughly until the batter is smooth and no lumps remain, ensuring an even texture throughout.
- Bake: Pour the batter into the prepared baking dish, spreading it evenly. Place in the oven and bake for 45 to 50 minutes until the top is golden brown and the mochi is set in the center.
- Cool and Serve: Remove from the oven and allow the mochi to cool completely in the dish. Once cooled, slice into 12 pieces and serve.
Notes
- Let the butter mochi cool completely to achieve the best chewy texture and slice cleanly.
- Store the butter mochi at room temperature in an airtight container for up to 2 days to maintain freshness.
- This dessert can be slightly reheated to restore its softness if desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
