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 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 12servings
Calories 334kcal
Author Janine
Ingredients
2⅓cupMochiko Flour
1½cupsgranulated sugar
2tspbaking powder
1cupmilk
¼cupmelted butter
2largeeggsbeaten
½tspvanilla extract
½tspcoconut extract
7ouncescoconut milkcanned
½cupshredded 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.