Butter mochi is an easy Hawaiian local-style treat made with sweet coconut, melted butter, and a gooey rice flour base. Hawaii is famous for its many fusion cuisine treats -- such as malasadas, musubis, manapuas, and this sweet butter mochi. I have cousins in Hawaii, and have grown up savoring all of these delicious treats inspired by the diverse local culture whenever I visit. In fact, my oldest cousin also has a baking blog where she shares her recipes and reviews various restaurants in Oahu.
|made in mini-muffin cups|
1/2 cup butter
3 cups sugar
4 cups mochi flour (you will need two boxes of mochiko)
3 teaspoons baking powder
1 can coconut milk (12 oz.) - add water to make 2 cups
1 can (13 oz.) evaporated milk - add water to make 2 cups
2 teaspoons vanilla
1 teaspoon coconut extract
2 cups sweetened shredded coconut
Preheat the oven to 350 degrees F and prepare your pan with butter and flour. I made an 8x8 square pan of mochi and some mini cupcakes. The batter will fill 2 square baking pans, or one baking pan and one mini cupcake pan. Sprinkle the pans with a little bit of mochiko.
In your stand mixer, cream together butter, sugar and eggs with an electric mixer. Add the mochiko and baking powder, along with the coconut milk and evaporated milk. Add 2 teaspoons vanilla extract and the coconut extract. Next, add the shredded sweetened coconut.
Pour half the batter into the pan and place it in the oven for 30 minutes. After 30 minutes, take the mochi out of the oven and sprinkle some shredded coconut on top. Bake for another 30 minutes. Cool, and cut into squares.
For the mini cupcakes: Bake at 325 degrees F for about 15 minutes, then sprinkle some coconut on top, and bake for 15 minutes more.