Tropical Mochi Dessert Recipes

HAWAIIAN BUTTER MOCHI RECIPE

Hawaiian Butter Mochi Recipe image

My Hawaiian Butter Mochi recipe is like a cross between a cake and Japanese mochi without the ice cream - baked to perfection!

Provided by Gemma Stafford

Categories Dessert

Number Of Ingredients 8

Ingredients

1 box (16oz/450g) Mochiko Flour (sweet glutinous rice flour)
2 cups (16oz/454g) granulated sugar
1 teaspoon baking powder
4 large eggs ((room temperature))
2 cups (16floz/450ml) whole milk
1 can (13floz/400ml) coconut milk
¾ cup (6oz/170g) butter (softened)
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350°F (180°C). Butter a 9x13-inch (23x33cm) baking pan and line with parchment paper.
In a large bowl mix together the sweet rice flour, sugar and baking powder.
Add in the eggs, followed by the milk, coconut milk, butter and vanilla. Using an electric mixer or by hand whisk together to form a smooth batter. Pour mix into your prepared pan.
Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.
Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.

THE BEST BUTTER MOCHI

The Best Butter Mochi image

Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.

Provided by AsianHawaiiGirl

Categories World Cuisine Recipes Asian

Time 1h35m

Yield 30

Number Of Ingredients 9

Ingredients

1 (16 ounce) box mochiko (sweet rice flour)
2 cups white sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
3 eggs
2 teaspoons vanilla extract
1 (14 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
½ cup unsalted butter, melted and cooled

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.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 55 mg, Sugar 14.8 g

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