I recently found out about a dessert that is popular in Hawaii called butter mochi.
I like butter. And I also like mochi. So I wanted to learn how to make it.
BUTTER MOCHI IS SO GOOD. You get this dessert that is sweet and chewy, with hints of vanilla and coconut, ANDDDD it’s also kind of custard like. I love it, I wish I knew about this earlier.
Glutinous rice flour
The main ingredients that is needed to make these is glutinous rice flour.
This is what’s going to give the butter mochi the chewiness.
If you’ve never heard of glutinous rice flour, you might know it as sweet rice flour or mochiko. They’re all the same thing.
IT IS NOT THE SAME AS REGULAR RICE FLOUR.
Regular rice flour will not give you a chewy texture, so your butter mochi will not be mochi-ee.
So make sure to use glutinous rice flour. It really is the most important ingredient for this recipe.
You can find this kind of flour in most East Asian stores. Or if you don’t like going outside, you can also get it from Amazon!
Here are the ingredients you are going to need to make the butter mochi:
- Glutinous rice flour
- Granulated sugar – caster sugar works too.
- Baking powder – just to give the butter mochi a little lift as it bakes.
- Salt – to enhance the flavours.
- Milk – whole milk is best to use.
- Coconut milk
- Unsalted butter
- Vanilla extract – for some extra flavour.
- Desiccated coconut – we’re going to sprinkle this on top of the batter before baking. It adds nice extra texture.
Baking the butter mochi
Making butter mochi is very easy, you just kind of mix all the ingredients together and then bake the batter.
It is going to take a while to bake, the batter is very liquidy so it takes tine to set.
It took around 1 hour – 1 hour 10 minutes for me.
There’s a few ways to tell if it is done. It will be a golden brown colour on top, it should feel completely set, and a toothpick inserted into the centre should come out clean.
Then once it has baked, leave it to cool before cutting.
DON’T USE A LOOSE BOTTOM CAKE TIN
I am sorry for yelling, but I just wanted to mention that it is better to use a regular 8 inch square cake tin, instead of a loose bottom one, or a springform one.
Again, the batter is very liquidy.
So if you use a loose bottom tin, the batter can end up leaking through, and you will end up with a mess in your oven.
So use a regular square cake tin, just lightly grease and line this!
Hawaiian Butter Mochi
350g glutinous rice flour
300g granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
320ml whole milk
320ml coconut milk
80g unsalted butter, melted
2 teaspoons vanilla extract
Plus some desiccated coconut, to sprinkle on top.
- Start by pre-heating your oven to 180c/350f. Also lightly grease and line an 8 inch cake tin with baking paper. Leave this aside.
- In a large bowl, add the glutinous rice flour, sugar, baking powder, and salt. Whisk these together.
- In a separate bowl or jug, add the eggs, whole milk, coconut milk, melted butter and vanilla extract. Whisk these together.
- Pour this into the dry ingredients and whisk until you get a smooth batter. A few lumps are ok.
- Pour this into your prepared cake tin, then tap this tin on your counter a few times to get rid of any bubbles. Sprinkle some desiccated coconut on top of this.
- Bake this in your pre-heated oven for around 1 hour - 1 hour 10 minutes. It is done once the top is golden, and the butter mochi is set. A toothpick inserted into the centre should also come out clean.
- Once baked, leave to cool down in the tin completely. Then take it out of the tin, cut into it and enjoy!