Last year our famiy traveled to Hawaii for a much-needed vacation. We fell in love with the culture, the people, and of course, the delicious food. Hawaii is truly a paradise and its stunnig scencery makes you stop and relax. One of our fondness food memories sre the extremely addicting Hawaiian Butter Mochi.
This chewy, sweet dessert quickly became a family favorite, and we couldn’t wait to recreate it at home. My whole time there, if I saw it on a menu, I ordered it without hesitation because the combination of flavors and textures was simply irresistible. Safe to say there was always a piece in hand, or at least within arm’s reach, to the point where I refused to share a bite with anyone!
Warning
These are highly additive and if you are trying to diet, you might want to skip these bad boys. I literally can not just have one piece, its impossible!! Proceed at your own risk…..
If you’re looking to bring a taste of Hawaii into your own kitchen, then this Hawaiian Butter Mochi recipe is perfect for you. It combines the rich flavors of coconut milk and sweet rice flour, with a delightful crunch from toasted coconut flakes on top. The flavor and texture are so addicting that you’ll find yourself reaching for seconds and thirds.
To make this Hawaiian Butter Mochi recipe, here’s what you’ll need:
- 1 cup coconut milk
- 1 cup sweet rice flour
- 1 cup granulated sugar
- 1 cup of sweetened coconut flakes
- 1/2 cup melted unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Now let’s get started on making this scrumptious Hawaiian Butter Mochi:
Note: Put wet ingredients in first, so that when dry goods go in it does not stick to the bottom
- Preheat your oven to 350°F (175°C) and grease a baking dish with butter or cooking spray.
- In a large mixing bowl, combine the sweet rice flour, coconut milk, granulated sugar, melted unsalted butter, eggs, vanilla extract, baking powder, and salt.
- Mix everything together until well combined and smooth. Note: Sift the powder ingredients like sweet rice flour and baking powder to ensure no lumps remain, it helps to ensure the final product is smooth.
- Pour the mixture into the greased baking dish, spreading it out evenly.
- Sprinkle the sweetened coconut flakes generously over the top of the batter. Note: the coconut flakes will toast in the oven so no need to toast them before hand
- Place the baking dish into the preheated oven and bake for 50-60 minutes, or until the coconut flakes are golden brown on top and a toothpick inserted in the center comes out clean. (Both must be okay if not it is not done yet)
- Allow the Hawaiian Butter Mochi to cool completely before cutting it into squares or desired shapes.
- Serve and enjoy!
- Once I cut the leftovers (if there are any), I wrap them individually in plastic wrap or place them in an airtight container to keep them fresh for longer. If they harden a little, just pop it in the microwave for a little bit to soften them up and enjoy the gooey texture once again.
Whether you’re a fan of traditional Hawaiian cuisine or simply looking to try something new and delicious, this Hawaiian Butter Mochi recipe is a must-try. The combination of coconut milk, sweet rice flour, and toasted coconut flakes creates a tropical flavor explosion that will transport you straight to the sandy shores of Hawaii. I can not wait to go back to revisit and to island hop again. For now, I hope this dessert makes it to your tables and satisfies your Hawaiian blues!
Until then, this recipe will do! I hope this sweet treat makes in on your list of must-make desserts.
Happy Munching!
<3 Ann