Hawaiian Butter Mochi Delight
Hawaiian Butter Mochi Delight is a decadent and cherished dessert that encapsulates the flavors and textures of paradise. This delightful treat features a unique blend of mochiko sweet rice flour, giving it a wonderfully soft, chewy, and slightly sticky consistency that is truly irresistible. The creamy richness of evaporated and coconut milk combines seamlessly with the comforting warmth of vanilla and cinnamon, creating an indulgent custard-like experience in every bite. While some may find it on the sweeter side, I recommend using no less than 2 cups of sugar to achieve that signature taste that has made butter mochi a beloved favorite among locals. Perfect for gatherings or as a comforting snack, this recipe will surely transport you to the beautiful shores of Hawaii with each taste.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Mochiko sweet rice flour
1 (16 ounce box)
Sugar
2-2.5 (cups)
Baking powder
2 (teaspoons)
Ground cinnamon
1/4 (teaspoon (optional))
Evaporated milk
1 (12 ounce can)
Coconut milk
1 (14 ounce can)
Eggs
3 (large)
Vanilla extract
2 (teaspoons)
Butter
1/2 (cup, melted)
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Grease a 13x9x2-inch baking pan thoroughly to prevent sticking.
3
In a large mixing bowl, sift together the mochiko sweet rice flour, sugar, baking powder, and ground cinnamon (if using). Mix these dry ingredients until well combined.
4
In a separate medium bowl, whisk together the evaporated milk, coconut milk, eggs, and vanilla extract until smooth and well blended.
5
Create a well in the center of the dry ingredients and gradually pour in the liquid mixture. Stir gently until just combined.
6
Slowly fold in the melted butter, ensuring that the batter is well mixed and smooth.
7
Pour the batter into the prepared baking pan, and gently tap the pan on the countertop to help settle the batter evenly.
8
Bake in the preheated oven for 45 to 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
9
Once baked, allow the butter mochi to cool for at least 2 hours before cutting into squares for serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hawaiian Butter Mochi Delight?
Hawaiian Butter Mochi Delight is a decadent dessert made with mochiko sweet rice flour, offering a soft, chewy, and custard-like consistency.
What is the primary flour used in this recipe?
The recipe uses one 16-ounce box of Mochiko sweet rice flour to create its signature texture.
How much sugar is recommended for butter mochi?
The recipe suggests using between 2 and 2.5 cups of sugar, recommending no less than 2 cups for the best taste.
What is the required oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does it take to bake Hawaiian Butter Mochi?
It should be baked for 45 to 60 minutes until the top is golden brown.
What size pan is needed for this recipe?
You should use a 13x9x2-inch baking pan that has been thoroughly greased.
How many eggs are required?
The recipe calls for 3 large eggs.
What types of milk are used in the batter?
The batter uses one 12-ounce can of evaporated milk and one 14-ounce can of coconut milk.
Is cinnamon included in the recipe?
Ground cinnamon is an optional ingredient, with 1/4 teaspoon recommended if you choose to use it.
At what stage do I add the butter?
Slowly fold in 1/2 cup of melted butter after the liquid mixture and dry ingredients have been just combined.
How long should the mochi cool before serving?
Allow the butter mochi to cool for at least 2 hours before cutting it into squares.
How do I know when the mochi is finished baking?
The mochi is done when the top is golden brown and a toothpick inserted in the center comes out clean.
What is the texture of the finished dessert?
It has a soft, chewy, and slightly sticky consistency that is custard-like.
Should I sift the dry ingredients?
Yes, you should sift together the mochiko, sugar, baking powder, and optional cinnamon in a large mixing bowl.
How much baking powder is needed?
The recipe requires 2 teaspoons of baking powder.
How much vanilla extract should I add?
You should add 2 teaspoons of vanilla extract to the wet ingredients.
Why should I tap the pan on the countertop?
Tapping the pan gently helps settle the batter evenly before placing it in the oven.
Can I use less sugar than the recipe states?
The recipe suggests using no less than 2 cups to achieve the signature local Hawaiian taste.
Is this recipe suitable for gatherings?
Yes, it is described as a perfect treat for gatherings or as a comforting snack.
What role does coconut milk play in this dessert?
Coconut milk provides a creamy richness and tropical flavor that defines the custard-like experience.
How do I prepare the wet ingredients?
Whisk the evaporated milk, coconut milk, eggs, and vanilla together in a separate medium bowl until smooth.
What should the top of the mochi look like?
The top should reach a golden brown color when the baking process is complete.
Is butter mochi a traditional Hawaiian dish?
Yes, it is a cherished and beloved favorite among locals in Hawaii.
Why is it important to grease the pan?
Thoroughly greasing the 13x9x2-inch pan is essential to prevent the sticky mochi from sticking to the sides.
How do I combine the wet and dry mixtures?
Create a well in the center of the dry ingredients and gradually pour in the liquid mixture, stirring gently.
What flavors are highlighted in this mochi?
The flavors include coconut, vanilla, and the optional warmth of ground cinnamon.
How many ingredients are in this recipe?
There are 9 ingredients: mochiko, sugar, baking powder, cinnamon, evaporated milk, coconut milk, eggs, vanilla, and butter.
Is the mochi supposed to be sticky?
Yes, the use of mochiko sweet rice flour ensures a characteristically chewy and slightly sticky consistency.
What size is the can of coconut milk?
The recipe calls for a standard 14-ounce can of coconut milk.
What size is the can of evaporated milk?
The recipe calls for a 12-ounce can of evaporated milk.