Tropical Delight: Hawaiian Butter Mochi Recipe with Coconut Milk and Rice Flour

Butter Mochi Recipe

The Hawaiian butter mochi recipe is a classic island favorite dessert. The texture is like that of Japanese mochi, but it is made from sweet rice flour, or mochiko flour, and has a fragrant coconut flavor. This best butter mochi recipe creates a delicious consistency with crispy edges and a chewy center.

The Components for the Best Butter Mochi

In traditional Hawaiian cooking, the best butter mochi gets its unique consistency from specific ingredients – among them are coconut milk and sweet rice flour. These components combined with melted butter, yield a dense but chewy delight with a strong coconut taste. 

Rice flour is an essential ingredient in this recipe because, when mixed with the other ingredients, it gives off a certain stickiness that makes each slice of butter mochi perfectly chewy. Sweetened condensed milk and evaporated milk, along with whole milk, enrich the taste and texture of this renowned dessert, sealing the title for the best butter mochi recipe.

How To Make Butter Mochi

Making butter mochi is relatively easy. Begin by preheating the oven to 350 degrees F (175 degrees C). Use coconut oil or butter to lightly grease a 13×9 inch baking dish, then line it up with parchment paper. Prepare two large bowls – one for dry ingredients consisting of mochiko flour and baking powder, and another for wet ingredients, which include the melted butter and eggs at room temperature along with sugar.

Start whisking these ingredients together in respective bowls before slowly adding the dry mix to the wet batter. Be careful not to overmix to prevent toughness in your finished product – gently stirring just until combined should suffice.

Pour your homogeneous batter into your pre-prepared baking dish and bake till golden brown, which should take approximately an hour. When done, allow it to cool completely before cutting it into squares to achieve neat pieces.

Variations of this Hawaiian sweet delicacy can be found on blogs like Bigger Bolder Baking, providing people eager to learn how to make butter mochi a broader spectrum as they navigate through their kitchen endeavors.

Storing Butter Mochi

Once you have allowed your baked treat to cool completely on a wire rack, it’s time to safely store them. Pack your pieces in an airtight container at room temperature for up to 3 days or refrigerate if storing longer than this period. The use of parchment paper between stacks can help keep them from sticking together.

Consider investing in cupcake tins or square silicone molds if you’re regularly making this type of dessert since these can provide more manageable serving sizes without requiring slicing after cooling and thus enhance its longevity in storage.

Experimenting With A Retro Hawaiian Recipe

This classic Hawaiian dessert has truly stood the test of time, evolving across generations but remaining ever popular due to its delectable taste and texture that compares only vaguely to Western pudding or cake yet maintains its individuality by being so distinctively Hawaiian in nature.

For those adventurous bakers out there looking for recipe inspiration hold tight onto aspects you wish could be altered slightly to achieve variable outcomes according to preference, such as using evaporated milk instead of sweetened condensed milk or regular whole milk instead of coconut milk, or even extra shredded coconut for added crunchiness. You could also replace some portion of your rice flour with unsweetened cocoa powder to make chocolate mochi for an alternate serving approach!

Though the base batter remains mostly unaltered, diversification really comes alive as an option when garnishing your ready-to-serve desserts – from fresh fruits like berries atop servings or sprinkling toasted coconut flakes along your set mochi batter just before baking further highlights the primarily dominant coconut flavor giving each bite an enhanced sensory experience!

The beauty within this dynamic field of culinary exploration lies nestled within these renowned dishes made glorious by traditional cooking methods while constantly adapting through the trials faced by everyday experimental home chefs looking out for their next best butter mochi recipe.

Looking to indulge in a delightful and unique treat? Discover the magic of baked mochi donuts, also known as Pon De Ring! These Japanese-inspired donuts offer a one-of-a-kind experience with their eye-catching appearance and chewy texture. Unlike traditional donuts, Pon De Ring donuts are shaped into small, interconnected spheres, creating a visually appealing ring.

This is the Tropical Delight: Hawaiian Butter Mochi Recipe with Coconut Milk and Rice Flour FAQ

What is butter mochi?

Butter mochi is one of the most popular Hawaiian desserts. It is a sweet and chewy rice cake made with coconut milk and glutinous rice flour. The texture of the mochi is soft and chewy on the inside while crispy on the outside.

Can I make the mochi without rice flour?

No, rice flour is a key ingredient in making butter mochi. It gives the mochi its unique texture and chewiness. Using any other type of flour will not produce the same results.

Where can I buy glutinous rice flour?

Glutinous rice flour, or mochiko, is widely available in most grocery stores. It is in the Asian food aisle or the baking supplies section. If you can’t find it in your local store, you can also purchase it online through an affiliate link.

I can’t find coconut milk, what can I use as a substitute?

Coconut milk adds a rich and creamy flavor to the butter mochi, but if you can’t find it or prefer not to use it, you can substitute it with whole milk or almond milk. However, keep in mind that the taste and texture of the mochi may vary slightly.

How long does this recipe take to make?

The total preparation and baking time for this butter mochi recipe is approximately 1 hour. It includes mixing of the batter, baking in the oven, and letting the mochi cool before serving.

Can I make the mochi ahead of time?

Yes, you can make the butter mochi ahead of time. Once the mochi is cooled completely, you can store it in an airtight container at room temperature for up to 3 days. However, for the best taste and texture, it is recommended to consume it within the first 1-2 days.

How should I store the leftover mochi?

To store leftover butter mochi, cut them into squares or desired shapes and place them in an airtight container. Keep the container at room temperature or in a cool and dry place. Avoid placing it in the refrigerator as it can make the mochi hard and affect its texture.