Local Hawaii Butter Mochi
This local Hawaii butter mochi recipe is the classic base mochi cake perfect for first time bakers. I like to top mine with optional shredded coconut, but you can easily omit! No special equipment needed, just mix and bake.
Equipment
- 9x13" baking pan
Ingredients
- 1 16 oz box mochiko
- 2 cups sugar
- 1.5 tsp salt
- 1 tbsp baking powder
- 1 14 oz can coconut milk
- 1 12 oz can evaporated milk
- 1 tsp vanilla extract optional
- 2 eggs
- 1 stick unsalted butter, melted (1/2 cup)
- 1/2 cup shredded coconut optional
Instructions
- Preheat oven to 350 degrees F.
- Mix dry ingredients (mochiko, sugar, salt, baking powder).
- Add in wet ingredients (coconut milk, evaporated milk, melted butter, eggs, extract) and mix until well combined. Make sure to scrape down the sides of the bowl to check for any lumps of mochiko that did not get incorporated into the batter.
- Pour into a greased 9x13" baking pan, sprinkle shredded coconut on top (if using), and bake for an hour, or until a golden brown crust has formed on top and the middle is set. If using a metal baking pan, start checking for doneness around the 45 minute mark.
- Let cool, slice into rectangles, and enjoy! Leftovers can keep in an airtight container at room temperature.