Hawaiin Butter Mochi Recipe

Name: Hawaiin Butter Mochi Recipe
Prep time: 15 min
Cook time: 1 h
Ingredients: 2 cups (16floz/450ml) whole milk; 2 cups (16oz/454g) granulated sugar; 1 box (16oz/450g) Mochiko Flour (glutinous rice flour); 1 can (13floz/400ml) coconut milk; 4 large eggs; ¾ cup (6oz/170g) butter (softened); 1 teaspoon baking powder; 1 teaspoon vanilla extract

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Prep Time: 15 minutes

Cook Time: 60 minutes

Servings: 24

Author : Gemma Stafford

hawaiian butter mochi

Ingredients

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2 cups (16floz/450 milliliters) whole milk2 cups (16 ounces 454 grams) granulated sugar1 box (16 ounces 450 grams) Mochiko Flour (glutinous rice flour)1 can (13floz/400 milliliters) coconut milk4 large eggs¾ cup (6 ounces 170 grams) butter (softened)1 teaspoon baking powder1 teaspoon vanilla extract

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Instructions

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Step 1

Preheat the oven to 350°F (180°C). Butter a 9x13 inch (23x33cm) baking pan and line with parchment paper.

Step 2

Beat the whole milk, sugar, rice flour, coconut milk, eggs, butter, baking powder, and vanilla extract with an electric mixer or by hand until thoroughly combined, and then pour into your prepared pan.

Step 3

Bake for about 1 hour and then let cool completely.

Step 4

When completely cooled, cut into 24 squares with a sharp knife.

Step 5

Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream.