“Hawaiian Butter Mochi is a classic hawaiian treat made using glutinous rice flour and butter. Butter Mochi cake taste so chewy and buttery.”
Looking for Similar Recipe, Check out Sweet Bean Mochi
Butter Mochi is very new to me. I have never tasted it or heard about it before. It is very recently I heard about it from a friend’s instagram page. It was very interesting so thought of giving it a try.
I thought to stop baking for a little while and concentrate more on cooking (I have been baking a lot for Christmas that’s why) but yesterday I was so tempted by a friend’s butter mochi post in instagram. That was the first time I heard about it. Luckily I had all the ingredients. So tried it first thing in the morning. I was very surprised by the taste never expected it. It is chewy and delicious. Plus it is gluten free since it is made using glutinous rice flour. Thanks to her for the inspiration. Next time I will bake it in a smaller pan so the pieces would be more chewy.
The one ingredient which you need for butter mochi is glutinous rice flour, you can easily find it on amazon these days. It comes in 500 grams & 1 kg pack.
Looking for more glutinous flour recipes,
Goad Poale
Kanom Krok
This recipe is ridiculously easy. You barely even have to measure anything, because you just dump a can of this, a can of that, and a box of mochiko
Hawaiian Butter Mochi is totally addictive.
HOW TO MAKE BEST HAWAIIAN BUTTER MOCHI
- Butter : i used 1/2 cup of butter, you can add extra 1/4 cup if you want it to be rich. but i found out that 1/2 cup (100 grams) butter to be perfect.
- Sugar: i used normal sugar which i powdered in a blender by myself.
- Glutinous rice flour: you have to use glutinous rice flour | mochiko | sweet rice flour for the proper texture.
- Other stuffs: coconut milk adds nice coconut flavour and the fragrant.
- Baking: never over bake this bake just right.
- Pan Size Matter: bake mochi in a smaller pan with depth which creates more chewiness.
TIPS FOR MAKING PERFECT CHEWY HAWAIIAN BUTTER MOCHI
- Use glutinous rice flour | sweet rice flour for proper texture. It is also called as sushi rice flour | mochi flour | mochiko. Normal rice flour doesn’t work.
- Don’t skip on the butter, it adds nice flavour.
- Use thick creamy coconut milk for more coconut flavour.
- You can use evaporated milk instead of regular milk. but regular milk work just fine.
- Don’t over bake the cake else it will turn hard.
- Use right size pan so the cake will have depth and more chewiness. I used larger pan so my cake was shallow. More thick cake taste more chewy and delicious.
STORAGE
If you can resist this cake stays good for 2 days at room temp. But it is best served fresh.
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
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Upside Down Orange Cake
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Banana Upside Down Sundae
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Pineapple Sundae
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Pineapple Cake
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Eggless Apple Cake
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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CHECK OUT MY HAWAIIAN MANGO BREAD
Equipment
- Mixing Bowl
- oven
- hand beater
Ingredients
- ½ cup Soft Unsalted Butter 100 grams
- 1 ½ cup Sugar
- 1 ½ cup Glutinous Rice Flour
- ½ tsp Baking powder
- 1 tsp Vanilla Extract
- 2 large Eggs
- 1/2 can Coconut Milk 200 ml
- 1 cup Milk
- ½ tsp Baking Powder
Instructions
- Preheat oven to 180 degree C. Line a square pan with parchment paper and set aside.
- Take butter in a bowl and mix well till creamy.
- Add in sugar and vanilla extract and beat till creamy.
- Add in 1/2 of the rice flour and mix.
- Add in one egg and combined.
- Now add remaining rice flour along with Egg.
- Add in coconut milk and regular milk and mix gently.
- Spoon this into a baking pan and spread evenly.
- Pop this in oven and bake for 50 mins to 1 hour.
- Remove and cool for 20 mins.
- Slice and serve.
Notes
- Use glutinous rice flour | sweet rice flour for proper texture. It is also called as sushi rice flour | mochi flour | mochiko. Normal rice flour doesn't work.
- Don't skip on the butter, it adds nice flavour.
- Use thick creamy coconut milk for more coconut flavour.
- You can use evaporated milk instead of regular milk. but regular milk work just fine.
- Don't over bake the cake else it will turn hard.
- Use right size pan so the cake will have depth and more chewiness. I used larger pan so my cake was shallow. More thick cake taste more chewy and delicious.
STORAGE
If you can resist this cake stays good for 2 days at room temp. But it is best served fresh.Nutrition
Pictorial:
1)Take butter in a bowl
2)Cream it using a electric beater
3)Add in sugar. i used powdered sugar.
4)Add vanilla extract and cream again till fluffy.
5)Add in 1/3rd of the rice flour
6)Add in one egg
7)Cream till fluffy
8)Add in another egg.
9)Cream till mixed
10)Add in another 1/3rd of rice flour
11)Add in coconut milk
12)Add in remaining flour
13)Add in milk
14)Add in baking powder
15)Cream till fluffy.
16)Spoon it into parchment lined baking tray.
17)Bake till done
18)Now the cake is baked
19)Slice and serve
20)Enjoy
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