Butter mochi my all time favorite Hawaii dessert. It impossibly tasty. So chewy and smooth and sweet and wonderful. Imagine a blondie crossed with a Swedish pancake…but chewy. This is a taste and texture so unique and hard to describe that my mainland friends often just tell me to give up because they don’t understand and are getting bored of my trying to explain why I love it so much. For years, I have longed to know how to make it. It seemed like there was no way it was going to be easy. I didn’t even look for a recipe for fear of a long complex list of ingredients and steps. I just spent my time wishing instead of cooking. A big mistake! I missed out on so many mochi eating events!
This week, I decided to finally give it a try. After keeping a post it note that simply read “butter mochi” on the wall above my desk for months, I gave in and looked up the recipe. To my surprise, it is so easy! I nearly cried with happiness. Thinking back, I should have known it was going to be simple given that nearly everyone I know has their own version. Something that popular usually isn’t too difficult.
For this version, I decided to riff on the classic recipe a bit. You know by now that I can never just make something straight from a recipe, I always have to change it up a bit. Maybe it is because I am a creative soul but more likely it is just my contrarian nature shining through. Instead of using evaporated milk, I decided to use coconut milk for an even more Hawaii-ized butter mochi. When I tried the batter, I decided that it wasn’t quite sweet enough so I swirled some local Macadamia nut honey into it. Such a difference! It was perfect! I am so happy that I finally decided to give this a try. I guess it was worth the wait after all.
Happy baking! ~ Molly
- 2 cups mochiko powder (sweet rice flour)
- 2 eggs
- 1 ½ cups sugar
- 12 oz coconut milk
- ½ stick butter, melted
- 1 tsp vanilla
- 1 ½ tsp baking powder
- 2 tbsp honey, optional
- Preheat oven to 350* F; grease a 8” by 8” baking pan
- Mix dry and wet ingredients separately
- Combine wet and dry; whisk until mixture is smooth
- Pour into baking pan
- Bake for 55-60 minutes, until the edges begin to brown
- Remove from oven and allow to cool at least 30 minutes; slice into small pieces
- Serve warm or at room temperature