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Hawaiian Butter Mochi

Hawaiian Butter Mochi
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Hawaiian Butter Mochi is a soft, chewy, and rich-flavored dessert made with glutinous rice flour and creamy butter. This easy-to-make recipe delivers a satisfying tropical treat perfect for any occasion, from family gatherings to casual snacks. With a tender crumb and buttery taste, this classic Hawaiian dessert brings a delicious island-inspired experience to your kitchen.

Ingredients

Scale

Dry Ingredients

  • 2 cups glutinous rice flour (mochiko)
  • 1 1/4 cups granulated sugar
  • 1 teaspoon baking powder

Wet Ingredients

  • 4 large eggs
  • 1 cup unsalted butter, melted
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan thoroughly with butter or non-stick spray to ensure your mochi releases easily once baked.
  2. Mix Dry Ingredients: In a large bowl, whisk together the glutinous rice flour, sugar, and baking powder. This creates an even base for your batter, ensuring consistent texture.
  3. Blend Wet Ingredients: In a separate bowl, lightly beat the eggs, then add the melted butter, evaporated milk, and vanilla extract. Whisk until smooth and well combined for a luscious mixture.
  4. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients while whisking gently. Stir just until the batter is smooth without overmixing, which helps keep the mochi dense and chewy.
  5. Bake to Perfection: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 50-60 minutes until the edges are golden brown and a toothpick inserted near the center comes out mostly clean.
  6. Cool and Slice: Let the mochi cool completely in the pan before slicing it into squares. Cooling lets it set perfectly, preserving the wonderfully chewy texture.

Notes

  • Measure flour accurately: Use a kitchen scale for precise measurement to avoid dryness or sogginess.
  • Melt butter gently: Melt butter without overheating to keep it creamy and not browned.
  • Don’t rush cooling: Allow mochi to cool fully before cutting to maintain its structure.
  • Use pure glutinous rice flour: Ensure your rice flour is 100% mochiko for the best texture.
  • Bake evenly: Rotate your pan halfway through baking to promote even color and cooking.

Nutrition

Keywords: Hawaiian Butter Mochi, glutinous rice flour dessert, chewy mochi, Hawaiian dessert, butter mochi, gluten-free dessert

Find it online: https://mydishez.com/hawaiian-butter-mochi/