Hawaiian Butter Mochi (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 teaspoons baking powder
02 -
2 cups granulated sugar
03 -
1/2 teaspoon sea salt
04 -
1 pound mochiko (sweet rice flour)
→ Wet Ingredients
05 -
4 large eggs
06 -
2 cups of any milk you like
07 -
A 13.5-ounce can of unsweetened coconut milk
08 -
2 teaspoons vanilla extract
09 -
1 stick of butter (8 tablespoons), melted, and a bit extra for greasing
→ Topping
10 -
1/2 cup unsweetened shredded coconut
11 -
Optional: flaky salt if you’re into it
# Instructions:
01 -
Set your oven to 350°F and place an oven rack in the middle position. Use some butter or oil to grease a 9x13-inch baking pan. While you're doing this, go ahead and melt your stick of butter.
02 -
Grab a big bowl. Add in the mochiko, sugar, salt, and baking powder. Whisk them together until everything looks evenly mixed.
03 -
In a smaller bowl, beat the eggs, milk, and vanilla together until smooth.
04 -
Take the wet mix and slowly stir it into the dry bowl using a wooden spoon. Once blended, pour the melted butter and coconut milk in. Keep stirring until there are no lumps left.
05 -
Pour the finished batter into your greased baking dish. Gently tap the pan on the counter to smooth it out and remove any trapped air bubbles.
06 -
Sprinkle the shredded coconut evenly across the top. If flaky salt sounds good to you, add a light sprinkle, but don’t go overboard or mess up the smoothed batter.
07 -
Slide the pan into your preheated oven. Bake it for about an hour to 70 minutes, or until the top looks golden and the cake feels firm.
08 -
Once out of the oven, place the pan on a cooling rack. Leave it for about an hour to fully cool. To cut, use a greased plastic knife to get clean edges, and slice into 20 neat rectangles.
# Notes:
01 -
Use a plastic knife to slice the cooled dessert cleanly.
02 -
Stores might label sweet rice flour as 'mochiko' flour.
03 -
If your knife sticks, butter or oil it a little.