Yay for Hawaiian Butter Mochi!!
There are all kinds of delicious foods in Hawaii, but this is a local favorite for sure!
And this is not just any ole mochi recipe…Our friend, (and local North Shore legend) Aunty Miki Bridgman offered to share her personal recipe here! You’re gonna love this!
How to eat it: You can eat butter mochi warm out of the oven, or refrigerate it for a refreshing snack any time of the day! The recipe says to bake for one hour, but my oven cooks really hot so it was getting crispy on top at 50 minutes. My recommendation is to start checking it around 50 minutes just to get an idea. You want it to be golden-brown on the top and edges, but still a bit jiggly in the middle (if you’ve never had it before the texture might take some getting-used-to. 😉 ) Once it settles and cools it will firm up a bit.
You can always cut this recipe in half because it makes a huge amount.
Print this, and make it, then share it with your friends at your next potluck!
I hope you love it like we do!
- 1/2 cup butter
- 3 cup sugar
- 1 can evaporated milk
- 1/2 cup water
- 1 16 ounce box mochiko flour
- 3 tsp baking powder
- 1 cup coconut milk
- 1 tsp vanilla extract
Preheat oven to 350 degrees.
Blend softened butter and sugar
Add evaporated milk, and water.
Add Mochiko flour, baking powder and blend until smooth
Add coconut milk and vanilla and combine well.
Pour into 9 X 13 pan. (no need to grease.)
Bake for one hour.
Let sit for 5-10 minutes. Enjoy warm, or let cool, seal and refrigerate.
I’m not sure if most grocery stores carry Mochiko rice flour, but you can always order the one I use on Amazon: Mochiko Sweet Rice Flour (Pack of 2)
Thank you again for being a part of my blog community and let me know how your family enjoys the mochi!