Tropical Mochi Dessert Recipes
HAWAIIAN BUTTER MOCHI RECIPE
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
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
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
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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