Japanese has been another inspiration to Hawaii’s food culture. One dish that was adopted is Butter Mochi. Butter Mochi is a sweet and chewy treat that is served as a dessert dish.
It’s made of mochiko (Japanese sweet rice flour) and coconut milk. It requires a couple more ingredients to mix it all together then you just bake it! Super easy peasy.
I remember growing up with treat in Hawaii. Going to potlucks or graduation parties and seeing this treat at the dessert table. I always grabbed one of these whenever I came across it.
Now that I am away from home in Hawaii, I’ve been craving this treat for a couple of months and now I am ready to share this recipe with everyone else to try this ono recipe!
One note that I’d like to recommend is to let the butter mochi cool down first when you take it out from the oven. When you do, flipping the pan upside down, the butter mochi will easily slide out.
Check out this video to help you gain more insight on how to make Butter Mochi. Also, subscribe to my YouTube to help support me so I can continue making more of these contents. Mahalo!
- 1/2 cup melted unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 16 oz (1 box) mochiko flour
- 2 tsp baking powder
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) coconut milk
- Preheat the oven to 350°.
- Melt 1 stick of butter and mix it together with sugar in a large mixing bowl. Add in the eggs and vanilla extra and mix it well.
- Then add in the dry ingredients, mochiko flour and baking powder. It will get very thick to mix together. Then add in the evaporated milk and coconut milk. Mix well.
- Pour the mixture into a 9x13in pan. Shake to surface any air bubbles.
- Pop it into the oven to bake for 1 hour.
- Let it cool down to room temperature for 30 minutes. Flip the pan over and the Butter Mochi slide out. Cut it into even pieces. Serve and enjoy!