Hawaiian Butter Mochi
One of the best things about moving to a new state, are all the new foods to taste. I pretty much will eat just about anything, and I love going to local mom and pop restaurants and ordering up new dishes.
Recently, I had walked into a local bakery and they had Butter Mochi on display and everyone was grabbing it up. I took one look at it and opted to order something else. It just looked too blah for me. When I’m buying something from a bakery, I want to stuff my face with something colorful, or topped of with sugar and chocolate. Butter Mochi, on the other hand, is a neutral color and really looks like an unappealing little square of yuck.
When I got home, I googled Butter Mochi just to see what the heck it was. After reading the raves about it, I looked up its list of ingredients. It was made with everything I love! Now, I was disappointed that I hadn’t ordered some to try. As luck would have it, during my next shopping trip to Costco, one of the local bakeries was there and had samples to try. It was out of this world. It’s like a firm custard and the taste reminds me of rice candy. My kids gobbled it up too!
This recipe for Hawaiian Butter Mochi is so super easy! Since it’s such a dense dessert, I like to cut mine into 1×2 inch pieces and then warm each square up for 10 seconds in the microwave before scarfing it down.
- 1 pound mochiko rice flour
- 2½ cups sugar
- 1 teaspoon baking powder
- 1 can (13.66 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 5 eggs
- 1 teaspoon vanilla
- 1 cup sweetened coconut
- ½ cup melted butter
- Preheat oven to 350 degrees.
- In a bowl, mix all dry ingredients together: flour, sugar & baking powder.
- In a separate bowl, whisk together eggs, vanilla, coconut milk & evaporated milk.
- Pour the dry ingredients into the wet ingredients and mix to blend.
- Stir in melted butter and coconut.
- Pour into 9×13 greased glass pan.
- Bake for 1 hour.
