Hawaiian Butter Mochi Recipe

Make this easy Butter Mochi Recipe using Mochiko flour. This delicious Hawaiian cake has hints of coconut, custard, and butter. It is a chewy, dense dessert that you probably have never tasted. It is the best recipe!

Course Dessert

Cuisine Asian, Hawaiian, Japanese

Keyword Desserts, easy desserts, Mochi

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 334kcal

Author Janine

Ingredients

2⅓ cup Mochiko Flour
1½ cups granulated sugar
2 tsp baking powder
1 cup milk
¼ cup melted butter
2 large eggs beaten
½ tsp vanilla extract
½ tsp coconut extract
7 ounces coconut milk canned
½ cup shredded sweetened coconut

Instructions

Preheat oven to 375°
Prep your pan with Crisco. We will use an 8" x 8" square pan.
Parchment paper will line the bottom and the sides of your pan. So, cut out two equal pieces of parchment the size of the pan. Line the pan with one piece of parchment. Smooth out parchment so that there are no air bubbles. Grease the parchment paper on the bottom of the pan. Place your second piece of parchment on top of the first. You'll now cover the other two sides of the pan so that this paper will go perpendicular to the other paper. This will cover the whole pan.
In a large mixing bowl, combine Mochiko flour, sugar, baking powder, and shredded coconut. Mix thoroughly.
In a medium-size bowl, add and mix beaten eggs, milk, vanilla extract, coconut extract, and coconut milk. Slowly add melted butter to the mixture.
Now add the milk mixture to the Mochiko flour mixture. Using a whisk, mix until the lumps are incorporated. You may need to mix with your hands.
Pour batter into the prepared pan.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool and cut into squares. Use a plastic knife to cut the squares, so the dough doesn't stick to the knife.

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