Hawaiian Butter Mochi (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 teaspoon salt (kosher)
02 -
1 pound of mochiko (sweet rice flour)
03 -
2 teaspoons baking powder
04 -
2 cups granulated sugar
→ Wet Ingredients
05 -
4 large eggs
06 -
2 teaspoons vanilla flavoring
07 -
2 cups milk (pick your favorite fat content)
08 -
1 stick butter (unsalted), melted, and more for greasing
09 -
One 13.5-ounce unsweetened can of coconut milk
→ Topping
10 -
1/2 cup shredded natural coconut
11 -
Optional: flaky salt for finishing
# Instructions:
01 -
Get your oven going at 350°F and place a rack in the middle. Prep a 9x13-inch baking pan with butter or oil. While you're at it, microwave or melt the butter for the batter.
02 -
Combine the sugar, mochiko, salt, and baking powder in a big bowl. Whisk them well so everything looks even.
03 -
Whisk the eggs, vanilla, and milk together in a medium bowl until they're fully blended.
04 -
Pour the wet ingredients into your flour and sugar mixture. Stir until combined. Add in the melted butter and coconut milk, then mix until it's totally smooth.
05 -
Pour your batter into the pan and tap it a couple of times on the counter to release any trapped air bubbles.
06 -
Scatter the shredded coconut evenly across the surface. If you'd like, sprinkle some flaky salt for a little extra flavor but go light so the surface stays neat.
07 -
Put the pan in the middle of the oven. Bake for about 60–70 minutes, or until the top is nicely browned and the cake feels firm.
08 -
Let the cooled baking dish rest on a rack for at least an hour. Then, slice it into 20 squares using a plastic knife lightly oiled or buttered to prevent sticking.
# Notes:
01 -
Use a plastic knife—it keeps the cake from sticking when you cut it.
02 -
Look for mochiko flour in stores; it's labeled as sweet rice flour.
03 -
Grease your knife with butter or oil if cutting is tricky.