Hawaiian Butter Mochi
I discovered the delicious wonder that is butter mochi on a vacation to Maui many years ago. I have always loved traditional Japanese mochi but had never heard of this. So I had to try it - and I'm glad I did! It's buttery, slightly chewy, sweet (but not TOO sweet), and so ONO (Hawaiian for delicious)! Since we haven't been able to get back to Hawaii for a while, and I can't find it here, I made my own. And now you can too! Bonus - it's gluten-free!
Here's how to make it:
1 pound box of mochiko flour
2 cups granulated sugar
2 TBS baking powder
1/2 cup (1 stick) melted butter
1 TSP vanilla or coconut extract
14 oz. can unsweetened coconut milk (use full fat, the consistency and flavor will be more on point)
12 oz. can evaporated milk
Powdered sugar for dusting
(optional) shredded coconut and/or mango slices to top
Preheat your oven to 350° F.
Mix the melted butter and sugar until well combined.
Add the eggs, one at a time and mix after each egg.
Add the vanilla (or coconut) extract, mochiko flour and baking powder and stir until combined.
Add the coconut milk and evaporated milk and stir until smooth.
Pour the mixture into a lightly greased 9"x13"pan.
Bake for one hour.
Cool to room temperature, cut into squares and add powdered sugar and other toppings. Nanea (enjoy)!
Did you make it? Share pics in the comments!