HAWAIIAN BUTTER MOCHI RECIPE
My Hawaiian Butter Mochi recipe is like a cross between a cake and Japanese mochi without the ice cream - baked to perfection!
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Butter a 9x13-inch (23x33cm) baking pan and line with parchment paper.
- In a large bowl mix together the sweet rice flour, sugar and baking powder.
- Add in the eggs, followed by the milk, coconut milk, butter and vanilla. Using an electric mixer or by hand whisk together to form a smooth batter. Pour mix into your prepared pan.
- Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.
- Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.
ONO BUTTER MOCHI
This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party.
Provided by SAXONY
Categories Desserts
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
- Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.
Nutrition Facts : Calories 463.2 calories, Carbohydrate 78.2 g, Cholesterol 103.9 mg, Fat 14 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 8.4 g, Sodium 155.6 mg, Sugar 46.9 g
ONO PINEAPPLE COCONUT BUTTER MOCHI
Recipe adapted from all recipes.com, Ono Butter Mochi
Categories Desserts
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease 4 1/2 x 7 1/2 inch baking dish.
- In a small bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in the melted butter, pineapple and coconut. Pour into the prepared pan.
- Bake 1 hour in the preheated oven. Cool completely, then cut into eight pieces.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
COCONUT-GLAZED HAWAIIAN BUTTER MOCHI RECIPE BY TASTY
Coconut-glazed Hawaiian butter mochi is the perfect blend of Filipino bibingka and Japanese mochi. Rice flour gives the cake a chewy, gooey texture that makes this dessert irresistible.
Provided by Aleya Zenieris
Categories Snacks
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, and beat until fully incorporated. Add the vanilla, baking powder, and mochiko flour and whisk until fully combined. Add the evaporated milk and coconut milk and whisk until a smooth batter is formed.
- Transfer the batter to the prepared baking dish and spread in an even layer, then bake for 45-50 minutes, until golden brown. Let the butter mochi cool to room temperature in the pan.
- While the butter mochi cools, make the glaze: In a medium bowl, whisk together the powdered sugar and coconut milk until smooth and thick. Add more coconut milk, 1 tablespoon at a time, if needed.
- Once the butter mochi has cooled, spread the glaze all over the top and sprinkle with the toasted shredded coconut. Slice into small squares and serve.
- Enjoy!
Nutrition Facts : Calories 699 calories, Carbohydrate 95 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, Sugar 43 grams
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