Hawaiian Butter Mochi

​Hawaiian Butter Mochi: baked, chewy, sweet and buttery mochi (but not too sweet!)  I bake this recipe in two mini loaf pans.  It makes 18 mini loaves, which saves from having to slice a large pan of Mochi… everyone gets maximum crunchy edges.

Ingredients: 

1 1lb box (454g/16oz) Mochiko sweet rice flour 

1 3/4 cups granulated sugar

2 tsp baking powder

1/8 tsp salt

1 can (14oz) coconut milk

12 oz water

4 eggs

6 tsp melted butter

1 tsp vanilla extract

Directions:

Preheat oven to 350°F.  Prep your pans by spraying with cooking spray!  Make sure to coat, to ensure easy release of your baked mochi.

Combine dry ingredients into a large bowl and set aside.

In a medium bowl, whisk coconut milk, water, eggs, melted butter and vanilla.  Pour wet ingredients into the dry ingredients and whisk until fully combined and smooth.

Portion the mixture into the pans to about 3/4 full.  It should yield 18 mochis.

Bake for 38-40 minutes at 350°F and until golden brown.  They will look “just” done.  Try not to overbake, or they will not be bouncy and chewy as they cool.  Remove from pans and cool completely on baking rack.  Enjoy!  Can be microwaved to reheat but they won’t last too long.  Enjoy!