If you’re on the lookout for a deliciously chewy, buttery, and coconut-flavored dessert, look no further than Butter Mochi. This beloved treat, hailing from Hawaii, brings together the best of both worlds – the sticky, soft texture of Japanese mochi and the rich, tropical taste of coconut custard cake. Whether you’re preparing for a family gathering, potluck, or craving a taste of the islands, this recipe will surely be a hit.
In this article, we’ll delve into the origins, ingredients, step-by-step directions, and variations of the Hawaiian Butter Mochi Recipe. Let’s embark on this tropical culinary adventure!
What is Butter Mochi?
Butter Mochi is a beloved Hawaiian dessert made from mochiko (sweet rice flour) and coconut milk, giving it a chewy texture with a rich, buttery flavor. The dessert is similar to a cake but has a unique, dense, and sticky texture. The key ingredients like mochiko, coconut cream, and butter combine to create a delightful treat that has become a favorite among locals and visitors in Hawaii alike.
This dessert is baked, and while it may look like a regular cake, its chewy texture sets it apart, making it an unforgettable bite. Think of it as Hawaii’s answer to brownies, but with a tropical twist—soft, sticky, and irresistibly flavorful.
The Origin of Butter Mochi
Butter Mochi has a rich history in Hawaiian cuisine. It was introduced to the islands by Japanese immigrants who brought the traditional mochi with them, a sticky rice-based dessert from Japan. Over time, the dish evolved by incorporating local Hawaiian ingredients such as coconut milk and butter, transforming it into the version we recognize today.
Mochi, originally a part of Japanese culture, is made from glutinous rice that’s pounded into a sticky dough. Hawaiian Butter Mochi, however, uses mochiko, a sweet rice flour that gives the dessert its unique texture and allows it to be baked into a cake. The influence of the islands’ tropical environment, especially the abundance of coconut, led to the creation of this rich and chewy treat.
Butter Mochi has become a staple at Hawaiian gatherings and celebrations, often appearing at potlucks, birthdays, and holidays. Its undeniable charm comes from the combination of chewy texture, rich coconut flavor, and buttery sweetness.
Ingredients for Hawaiian Butter Mochi (Makes ~16 Squares)
To make this Hawaiian treat at home, you’ll need the following ingredients:
- 2 cups mochiko (sweet rice flour)
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 large eggs
- ½ cup whole milk
- 5 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- 14 oz coconut cream (or full-fat coconut milk)
Step-by-Step Directions and Preparation Method
Now that you have your ingredients, it’s time to start preparing your Hawaiian Butter Mochi! Follow these easy steps to make your own batch of this tropical treat:
1. Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper to prevent the mochi from sticking. This will make it easier to lift the mochi out once it’s baked.
2. Mix Wet Ingredients
In a medium bowl, beat the eggs until well combined. Then, add the whole milk and vanilla extract, stirring everything together until it’s smooth and fully incorporated.
3. Combine Dry Ingredients
In another bowl, whisk together the mochiko, granulated sugar, and baking powder. This will help ensure that all the dry ingredients are evenly distributed, and the batter will be lump-free.
4. Make the Batter
Now, pour the dry ingredients into the wet ingredients. Mix everything together until smooth. After that, add the melted butter and coconut cream (or coconut milk) to the mixture. Stir until everything is well combined, and the batter is smooth with no lumps.
5. Bake the Mochi
Pour the batter into the prepared pan and smooth out the top. Bake the Hawaiian Butter Mochi for about 1 hour or until the top is golden brown and the center is set. You can test if it’s ready by inserting a toothpick; it should come out clean when done.
6. Cool and Slice
Once your butter mochi has baked, let it cool completely in the pan. After cooling, use the parchment paper to lift the mochi out of the pan. Slice it into squares for serving. If you’d like uniform pieces, you can trim the edges.
Tips and Variations for Butter Mochi
Now that you know how to make Hawaiian Butter Mochi, here are a few tips and variations to elevate your recipe:
1. Texture Adjustments
If you prefer a cakier texture, reduce the amount of coconut cream slightly and add an extra egg. This will make the mochi slightly less chewy and more like a traditional cake.
2. Flavor Boosts
For an extra burst of flavor, sprinkle shredded coconut on top of the batter before baking. You can also add a pinch of flaky sea salt to enhance the tropical flavor and create a lovely contrast to the sweetness.
3. Serving Ideas
This Hawaiian Butter Mochi is already rich and satisfying on its own, but if you’re looking to make it even more indulgent, serve it with some fresh tropical fruits like pineapple or mango. Whipped cream or a drizzle of condensed milk also pairs wonderfully with the buttery, coconut-filled squares.
FAQs About Hawaiian Butter Mochi
Can I use coconut milk instead of cream?
Yes, you can substitute coconut milk for coconut cream. However, coconut cream is thicker and gives a richer, more decadent texture to the mochi. If you use coconut milk, the texture may be slightly less dense but still delicious.
How long does Butter Mochi last?
Hawaiian Butter Mochi can be kept at room temperature for up to 3 days in an airtight container. For longer storage, you can refrigerate it, although the texture may change slightly. Let it come to room temperature before serving.
Can I freeze Butter Mochi?
Yes, you can freeze Butter Mochi! Wrap the squares tightly in plastic wrap or place them in a freezer-safe container. They can be frozen for up to 1 month. When ready to serve, simply thaw at room temperature.
Can I make Butter Mochi ahead of time?
Absolutely! Butter Mochi actually gets better with time as the flavors meld. It’s perfect for preparing ahead of parties, potlucks, or any special event.
Conclusion
In conclusion, Hawaiian Butter Mochi is the perfect dessert for anyone craving a tropical treat with a chewy, buttery texture and rich coconut flavor. Whether you’re making it for a special occasion or just to indulge in a little slice of Hawaii, this recipe is sure to impress. With its unique combination of ingredients like mochiko, coconut cream, and butter, it’s a dessert that embodies the spirit of the islands.
Now that you know how to make this delicious treat, don’t forget to try out the variations and tips to make it your own. Whether you prefer it extra cakey or with a flavor twist, Hawaiian Butter Mochi is sure to be a crowd-pleaser at your next gathering. So, go ahead and give this recipe a try, and let the tropical flavors take you on a delicious journey!
By following this recipe step by step and incorporating some of the variations, you’ll have your very own homemade Hawaiian Butter Mochi that is sure to delight and transport your taste buds straight to the islands. Happy baking!
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Hawaiian Butter Mochi Recipe: A Delightful Tropical Treat
- Total Time: 75min
- Yield: 9pieces 1x
- Diet: Vegetarian
Description
Butter Mochi is a beloved Hawaiian dessert made from mochiko (sweet rice flour) and coconut milk, giving it a chewy texture with a rich, buttery flavor. The dessert is similar to a cake but has a unique, dense, and sticky texture. The key ingredients like mochiko, coconut cream, and butter combine to create a delightful treat that has become a favorite among locals and visitors in Hawaii alike.
Ingredients
- 2 cups mochiko (sweet rice flour)
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 large eggs
- ½ cup whole milk
- 5 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- 14 oz coconut cream (or full-fat coconut milk)
Instructions
- Prep the Pan Preheat oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper.
- Mix Wet Ingredients In a bowl, beat eggs. Add milk, vanilla, and mix well.
- Combine Dry Ingredients In a separate bowl, whisk together mochiko, sugar, and baking powder.
- Make the Batter Add dry ingredients to wet mixture. Stir until combined. Add melted butter and coconut cream. Mix until smooth and lump-free.
- Bake Pour batter into prepared pan. Smooth the top. Bake for 1 hour or until golden brown and set.
- Cool & Slice Let cool completely. Lift out using parchment and slice into squares. Optional: trim edges for uniform pieces.
Notes
For an extra touch of indulgence, drizzle warm coconut cream or a sprinkle of toasted sesame seeds on top. Serve with a cup of hot tea or coffee for a delightful treat!
- Prep Time: 15min
- Cook Time: 60min
- Category: Dessert
- Method: Bake
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1piece
- Calories: 250kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: Moderate
Keywords: Hawaiian Mochi, Butter Mochi, Tropical Butter Mochi, Mochiko Cake, Coconut Mochi Cake
