Hawaiian Butter Mochi (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
1/2 teaspoon of kosher salt
02 -
1 pound mochiko (sweet rice flour)
03 -
2 teaspoons baking powder
04 -
2 cups granulated sugar
→ Wet Ingredients
05 -
2 teaspoons vanilla extract
06 -
4 large eggs
07 -
A 13.5-ounce can of unsweetened coconut milk
08 -
1 stick of unsalted butter (8 tablespoons), melted, and a bit extra for greasing
09 -
2 cups milk (whichever fat content you like)
→ Topping
10 -
1/2 cup unsweetened shredded coconut
11 -
Flaky salt (optional, if you'd like)
# Preparation Steps:
01 -
Shift an oven rack to the center and set it to 350°F. Grease a 9x13-inch baking dish with butter or oil. Melt the butter and keep it handy.
02 -
Grab a big bowl and whisk together white sugar, the mochiko, salt, and baking powder until everything looks evenly mixed.
03 -
In another smaller bowl, mix up the eggs, milk, and vanilla until it’s well blended.
04 -
Add the wet ingredients to the dry ones. Stir everything with a wooden spoon until almost smooth. Pour in the coconut milk and melted butter, then keep stirring to make the batter silky.
05 -
Take the ready batter and pour it into your greased dish. Tap the pan lightly on your counter a few times to remove any trapped air bubbles.
06 -
Sprinkle the shredded coconut over the batter. Toss a bit of flaky salt lightly on top if you feel like it, but don’t overdo it to keep the surface even.
07 -
Slide the pan into the oven and bake for about an hour to 70 minutes, or until the top turns golden and the cake feels firm.
08 -
Once baked, rest the dish on a rack and let it cool completely, which should take about an hour. Use a buttered plastic knife to slice into 20 neat portions when it's cool.
# Additional Tips:
01 -
Cutting works better with a plastic knife to stop sticking.
02 -
Mochiko is just another name for sweet rice flour at stores.
03 -
Butter or oil your knife if it starts to stick while cutting.