Hawaiian Coconut Butter Mochi Recipes

COCONUT-GLAZED HAWAIIAN BUTTER MOCHI RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
• In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, and beat until fully incorporated. Add the vanilla, baking powder, and mochiko flour and whisk until fully combined. Add the evaporated milk and coconut milk and whisk until a smooth batter is formed.
• Transfer the batter to the prepared baking dish and spread in an even layer, then bake for 45-50 minutes, until golden brown. Let the butter mochi cool to room temperature in the pan.
• While the butter mochi cools, make the glaze: In a medium bowl, whisk together the powdered sugar and coconut milk until smooth and thick. Add more coconut milk, 1 tablespoon at a time, if needed.
• Once the butter mochi has cooled, spread the glaze all over the top and sprinkle with the toasted shredded coconut. Slice into small squares and serve.
• Enjoy!

ONO BUTTER MOCHI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
• Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.

THE BEST BUTTER MOCHI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
• Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
• Whisk eggs and vanilla extract together in a small bowl.
• Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
• Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
• Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

HAWAIIAN COCONUT BUTTER MOCHI RECIPE

Steps:

• Collect all ingredients. I used a 23x22x5 cm square anti-stick baking tin for this recipe.
• Heat 200 ml coconut milk over medium heat in a small pan. Add the butter in small chunks to the pan until the butter is melted. Your goal is not to boil the mixture, so when the butter melted, turn off the heat and set aside.
• In a large bowl, mix together the dry ingredients (glutinous rice flour, sugar, baking powder, salt) with a whisk or chopsticks or dough spatula.
• In a separate bowl, crack the eggs and add the remaining coconut milk + milk, vanilla extract to the bowl. Mix it together with a whisk. Pour this in the dry ingredients bowl and mix it with a dough spatula.
• Add the mixture of the pan in your large bowl and mix it well. If you see clumps, you can slide the spatula across the bowl to try to break up the clumps.
• Put a parchment paper on the bottom of the tin and pour the batter in the baking tin. Drop the tin carefully on top of your counter a few times to let the air come to the surface.
• Preheat your oven at 180 celsius degrees/350 Fahrenheit degrees.
• Sprinkle coconut flakes on top of the whole batter, be generous. Sprinkle a pinch of salt on top of it.
• Bake at 180 celsius degrees the first 30 minutes and then bake further for 25-35 minutes at 160 celsius/325 fahrenheit degrees.
• Cool down the butter mochi before cutting it. The butter mochi will be even better if you eat it the next day. You can store leftovers at room temperature for a few days or in the fridge for at a week.