This butter mochi recipe makes an easy Hawaiian local-style sweet and chewy treat with coconut and butter in a glutinous rice flour base. Cut into squares and enjoy!
Ingredients
1/2x1x2x
Original recipe (1X) yields 12 servings
- 1 pound mochiko (glutinous rice flour)
- 2 ½ cups white sugar
- 1 teaspoon baking powder
- ½ cup butter, melted
- 3 cups whole milk
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened, flaked coconut
Directions
- Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
2. Whisk eggs, vanilla, and milk together in a medium bowl. Stir rice flour, sugar, and baking powder together in a separate larger bowl.
3.Stir egg mixture into flour mixture until blend. Mix in melted butter and coconut. Pour into the prepared pan.
4.Bake in the preheated oven until golden brown, 1 hour. Cool completely in the pan on a wire rack until mochi has set. The texture will improve as it cools. Use a sharp, greased knife to cut into squares.
Cook’s Note
You can replace 1 cup of the whole milk with canned coconut milk for a richer flavor.
Mochi is best served at room temperature for the best chew!
Nutrition Facts (per serving)
| 463 | Calories |
| 14g | Fat |
| 78g | Carbs |
| 7g | Protein |