Description
Super simple one-bowl Hawaiian Butter Mochi made with glutinous rice flour and coconut. This chewy gluten-free treat is buttery, creamy, and highly addictive!
Ingredients
Scale
- 454 g (16 oz or 1 whole box) Mochiko Flour
- 13.5 oz (1 whole can) coconut milk
- 354 ml (1 whole can) evaporated milk
- 1 cup granulated sugar
- 113 g (1 stick/½ cup) unsalted butter, melted
- 3 large eggs
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper or grease generously with butter.
- In a large bowl, combine all ingredients except shredded coconut. Whisk batter until smooth. Then add unsweetened shredded coconut and mix until evenly distributed. Let the batter set for 10-15 minutes.
- Pour the batter into prepared baking pan. Bake for 1 hour and 10-15 minutes, rotating the pan midway through the baking time. Check at around 1 hour for doneness, and increase baking time as needed. Once the top turns golden brown, take butter mochi out of the oven and let cool completely.
- Cut mochi into 9 or 12 or 24 squares. Enjoy!
Notes
Butter mochi can be stored in an airtight container in the fridge for up to 5 days. To reheat, microwave them for about 10 seconds to soften up.
- Category: Dessert
- Cuisine: Hawaiian, Japanese
Keywords: butter mochi, coconut, mochi