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Chewy Hawaiian Butter Mochi Recipe

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3.9 from 10 reviews

  • Author: Molly
  • Total Time: 1 hour 15 minutes
  • Yield: 32 servings
  • Diet: Gluten Free

Description

Chewy Hawaiian Butter Mochi is a delightful, soft, and sticky treat with the rich flavors of coconut cream, condensed milk, and vanilla. Combining traditional mochiko flour with buttery sweetness and a hint of crispiness, this recipe yields individually baked mochis that are perfect for a snack or dessert.

Ingredients

Main Ingredients

  • 1 stick unsalted butter (melted, approximately 1/2 cup)
  • 1 ½ cups coconut cream
  • 1 can sweetened condensed milk (300ml, approximately 1 ¼ cups)
  • 2 tablespoons vanilla paste
  • 3 eggs (room temperature)
  • 1 cup milk
  • 1 lb Koda Farms mochiko flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder

Instructions

  1. Prepare the Butter Mochi Cake Batter: Melt the 1 stick of unsalted butter in the microwave using 15-second increments until fully melted.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, 1 ½ cups coconut cream, 1 can sweetened condensed milk, and 2 tablespoons vanilla paste. Mix thoroughly.
  3. Add Eggs: Add 3 room temperature eggs one at a time, whisking well after each addition to incorporate fully.
  4. Incorporate Dry Ingredients: Mix in 1 tablespoon baking powder, 3 tablespoons sugar, and 1 lb mochiko flour until combined evenly.
  5. Add Milk Gradually: Slowly pour in 1 cup milk while mixing until the batter is smooth and has a pancake-like consistency. Test by running a finger along the spoon’s back; the batter should keep its shape and not be too runny or thick.
  6. Optional Batter Rest: Let the batter rest at room temperature for 15 to 20 minutes to enhance the chewiness and crispiness of the final cake.
  7. Preheat Oven and Prepare Baking Tin: Set the oven to 350°F (176°C). Butter a muffin tin liberally and optionally dust with cornmeal, coarse semolina, or flour to prevent sticking and add crispness to the bottoms.
  8. Fill the Tin: Pour about 1/4 cup of batter into each muffin cup. Gently tap the tray on the counter to remove any air bubbles for even baking.
  9. Bake: Place the muffin tin on the middle rack and bake for 45 minutes to 1 hour until golden brown. Check at 45 minutes or sooner if your oven runs hot. Use a toothpick inserted into the center to check doneness; it should come out clean.
  10. Cool and Serve: Allow the butter mochi cakes to cool for 5 to 10 minutes to develop their crispy edges. Serve warm or at room temperature and enjoy!

Notes

  • Resting the batter is optional but recommended to improve texture, making the mochi chewier and crispier.
  • Dusting the pan with cornmeal or semolina adds a pleasant crunch to the bottoms and helps with easy removal.
  • Use room temperature eggs to ensure smooth batter and better rise.
  • Check baking times as ovens vary; start checking for doneness at 30 minutes if uncertain.
  • Store leftovers in an airtight container; they can be reheated gently to revive texture.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian

Find it online: https://recipeglimpse.com/chewy-hawaiian-butter-mochi-recipe/