Looking for a dessert that’s both easy to make and full of flavor? Give this Hawaiian mochi a try! Made with creamy coconut milk and baked to perfection, it’s delightfully bouncy and not too sweet—just pure deliciousness. The best part? The steps couldn’t be simpler. Just mix the ingredients together and pop it in the oven. The only tricky part is waiting for it to bake, but trust me, the anticipation is worth it! Once it’s ready, cut it into squares and watch them vanish at parties, potlucks, and picnics. It’s also a lovely treat to enjoy alongside a cup of coffee or tea.
WHAT IS HAWAIIAN BUTTER COCONUT BAKED MOCHI?
Hawaiian butter coconut baked mochi is a delightful, chewy cake made from sweet rice flour that boasts a satisfyingly springy texture. True to its name, this recipe highlights the delicious flavors of coconut and butter, creating a truly indulgent treat.
WHY YOU’LL LOVE THIS RECIPE
Flavor: The blend of sweet rice flour, coconut milk, and butter delivers a delightful flavor profile. It’s sweet without being overwhelming, featuring a subtle nuttiness from the coconut.
Texture: Thanks to the mochiko flour, this mochi has its signature chewiness. It’s wonderfully soft yet retains a slight firmness.
Versatility: Enjoy Hawaiian butter coconut mochi on its own (my personal favorite), lightly dusted with powdered sugar, or cut into small pieces to use as toppings on ice cream and other desserts.
INGREDIENTS
- 2 large eggs
- 3/4 cup granulated cane sugar
- 2 cups coconut milk (see notes below)
- 1/4 cup melted salted butter (plus a bit of solid butter for greasing the pan)
- 1 teaspoon vanilla extract
- 8 oz mochiko flour (sweet glutinous rice flour)
- 1/2 teaspoon baking powder (double-acting)
INSTRUCTIONS
- Preheat the oven: Set your oven to 350°F. Grease an 8×6-inch baking pan with butter, then line the bottom and sides with parchment paper.
- Make the batter: In a large bowl, whisk together the eggs, sugar, coconut milk, melted butter, and vanilla extract until thoroughly combined. Gradually mix in the mochiko flour and baking powder until smooth. Pour the batter into the prepared pan.
- Bake: Bake for 1 hour and 25 minutes, or until the top is golden brown.
- Cool and serve: Allow the mochi to cool completely, then use the parchment paper to lift it out of the pan. Cut into 12 squares with a sharp knife and enjoy!
