Butter Mochi is a Hawaiian favorite that combines the taste of a rich, buttery cake with the chewy, bouncy texture of mochi. Imagine a cake with crispy edges, a flaky top and a chewy, custardy center; that’s butter mochi.
Butter mochi is super easy to make, just stir together the ingredients and bake, and also gluten-free.
This recipe uses half a can of coconut milk, if you don't want half a can of coconut milk sitting around, you can use the whole (13-14 oz) can and only add ¼ cup (60 mL) of milk or double the recipe and bake in a 9x13 in (23x33 cm) pan for 60-70 minutes.
Ingredients: (Makes one 8-inch (20 cm) square pan)
Butter, melted ¼ cup (56 g)
Sugar 1 cup (200 g)
2 Eggs (100 g)
Coconut Milk ¾ cup (180 mL)
Vanilla 1 tsp (5 mL)
Milk 1 cup (240 mL)
Mochiko Sweet Rice Flour 1 ½ cups (227 g)
Salt ½ tsp (3 g)
Baking Powder 1 tsp (4 g)
Directions:
1. Stir together the butter, sugar, eggs, vanilla, coconut milk and milk. Mix until the sugar is dissolved.
2. Add the mochiko (sweet rice flour), salt and baking powder. Stir until there are no more lumps.
3. Pour into a greased 8×8 (20×20 cm) pan and bake in a preheated 325° F (163° C) oven for 50-55 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
29 сен 2024
