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Hawaiian Butter Mochi Recipe with Toasted Flakes of Coconut Topping

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. 

  • Total Time: 1 hour 20 minutes
  • Yield: 12 pieces

Ingredients

  • 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

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a baking dish with butter or cooking spray.
  2. In a large mixing bowl, combine the sweet rice flour, coconut milk, granulated sugar, melted unsalted butter, eggs, vanilla extract, baking powder, and salt.
  3. 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.
  4. Pour the mixture into the greased baking dish, spreading it out evenly.
  5. 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
  6. 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)
  7. Allow the Hawaiian Butter Mochi to cool completely before cutting it into squares or desired shapes.
  8. Serve and enjoy!
  9. 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.

Notes

  • Put wet ingredients in first, so that when dry goods go in it does not stick to the bottom
  • Author: Ann@lostinmusings.com
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Category: Asian

Find it online: https://lostinmusing.com/hawaiian-butter-mochi-recipe-with-toasted-flakes-of-coconut-topping/