Hawaiian Butter Mochi Recipes
THE BEST BUTTER MOCHI
Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.
Provided by AsianHawaiiGirl
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
- Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
- Whisk eggs and vanilla extract together in a small bowl.
- Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
- Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
- Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 55 mg, Sugar 14.8 g
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.
SWEET BUTTERY CRUSTED CUSTARD MOCHI
How to make sweet buttery crusted custard mochi, a cross between a mochi and custard. The bottom will be a chewy mochi texture and the top is a sweet creamy custard like texture.
Provided by Erlene - My Pinterventures
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Grease two large 9" glass pie pans or one large 9" x 13" glass pan with Crisco. Set aside. Preheat oven to 350°F.
- In a large bowl, cream together the butter and sugar. Add one egg at a time and mix. Add in the remaining ingredients and mix well.
- Divide mix into the two pie pans or pour all into a 9" x 13" pan. Optional - sprinkle top with shredded coconut. Bake for 1 hour. Remove from oven and let it cool completely. Serve or place into the refrigerator to chill overnight and serve.
HAWAIIAN BUTTER MOCHI RECIPE
Hawaiian butter mochi is a sweet, chewy and stretchy dessert that's impossible to resist! I've substituted the butter for olive oil and some of the sugar for honey to add a floral note to this classic Hawaiian recipe.
Provided by Caroline Phelps
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- Gease a 9×13 inch pan and set aside.
- In a large mixing bowl, add all the dry ingredients (sugar, flour, baking powder, salt) and set aside.
- In a separate bowl, whisk eggs, honey, vanilla extract, evaporated milk and coconut milk. Slowly whisk in extra virgin olive oil.
- Add wet ingredients to the dry mix and stir well, until the batter is smooth (it's okay if there are a few small lumps).
- Add batter to the greased pan and bake in the oven for 1 hour, until the edges are golden brown.
- Take the pan out of the oven and let cool to room temperature.
- Cut into bite size pieces and serve.
Nutrition Facts : ServingSize 1 square, Calories 353 calories, Sugar 26.6 g, Sodium 119.1 mg, Fat 14.3 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 51.5 g, Fiber 0.8 g, Protein 6.6 g, Cholesterol 46.5 mg
BUTTER MOCHI CAKE FROM HAWAII
Steps:
- Enjoy.
Nutrition Facts : Calories 537 kcal, Carbohydrate 80 g, Cholesterol 91 mg, Fiber 2 g, Protein 7 g, SaturatedFat 16 g, Sodium 242 mg, Sugar 54 g, Fat 22 g, ServingSize 1 cake (12 servings), UnsaturatedFat 0 g
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