Name: Butter Mochi Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Hawaiian
Ingredients: 1 (16 oz) box mochiko (sweet rice flour); 2 cups granulated sugar; 2 teaspoons baking powder; ½ teaspoon salt; 4 large eggs; 2 cups whole milk; 1 (12 oz) can evaporated milk; 1 teaspoon vanilla extract; ½ cup unsalted butter (melted and slightly cooled)

Description

Butter Mochi is a beloved Hawaiian dessert known for its chewy, bouncy texture and sweet, buttery flavor. Made primarily from mochiko (sweet rice flour), this dessert combines eggs, milk, and melted butter to create a rich and satisfying treat that bakes into a golden, tender cake. Perfect for slicing into squares and enjoying at room temperature, butter mochi is a delightful way to experience a traditional Hawaiian favorite with a simple baking method.

Ingredients

Scale

Dry Ingredients

1 (16 oz) box mochiko (sweet rice flour)
2 cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt

Wet Ingredients

4 large eggs
2 cups whole milk
1 (12 oz) can evaporated milk
1 teaspoon vanilla extract
½ cup unsalted butter (melted and slightly cooled)

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Instructions

Preheat the oven: Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan to ensure the mochi does not stick during baking.
Mix dry ingredients: In a large mixing bowl, whisk together mochiko, sugar, baking powder, and salt until well combined for an even distribution of leavening and flavor.
Combine wet ingredients: In another bowl, beat the eggs thoroughly, then add whole milk, evaporated milk, vanilla extract, and melted butter. Mix these ingredients well to create a smooth wet base.
Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients bowl and whisk until the batter is smooth and fully combined without any lumps.
Pour into pan and bake: Transfer the batter into the prepared baking pan and smooth the top evenly. Place in the oven and bake for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and serve: Remove from the oven and let the butter mochi cool completely in the pan before slicing into 16 squares to serve. Enjoy at room temperature for the best texture.

Notes

Butter mochi has a chewy, bouncy texture that is best enjoyed at room temperature.
Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
For a coconut twist, substitute 1 cup of whole milk with 1 cup of canned coconut milk to add tropical flavor.