Butter Mochi
Chewy, moist, and flavorful Hawaiian butter mochi with shredded coconut. This easy to make baked treat tastes like a mini tropical vacation!Yield: 9x13-inch pan
Servings: 20
Ingredients
- 454 grams mochiko (16 oz box),glutinous sweet rice flour*
- 300 grams granulated sugar (1 ½ cup)
- 1 Tbsp baking powder
- ½ teaspoon kosher salt
- 13.5 oz can coconut milk (full-fat)
- 12 oz can evaporated milk
- 115 grams unsalted butter (½ cup)melted, slightly cooled
- 3 large eggs
- 1 ½ tsp pure vanilla extract
- 1 cup sweetened shredded coconut (85 g) optional
Instructions
- Preheat oven to 350°F. Butter 9x13-inch glass casserole dish. Set aside.
- In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
- Add in coconut milk, evaporate milk, melted butter, eggs, and vanilla. Whisk together until smooth and there are no longer any dry streaks of rice flour. Be sure to scape down the sides and bottom of the bowl to ensure thorough mixing. Fold in sweetened shredded coconut.
- Pour batter into prepared baking dish. Bake in the center of oven for 45-50 minutes until toothpick inserted in center of cake comes out clean. Cool to room temperature before slicing.
Notes
Ingredients:
- I recommend using Koda Farms Mochiko. Otherwise, look for glutinous sweet rice flour or sweet rice flour. DO NOT USE plain rice flour.
- Whole milk or 2% milk may be used in place of evaporated milk. However, evaporate milk is slightly sweeter.
- Use full-fat canned unsweetened coconut milk. Do not use light coconut milk. It will not produce the same creamy results.
- For an even creamier butter mochi, use canned coconut cream. Stay away from "cream of coconut" which is a different product loaded with sugar.