If you enjoy the fabulous taste and texture of Mochi you will really love the Hawaiian take on this Asian dessert.
Butter Mochi is a gluten-free cake type mochi using rice flour. It is not your typical Asian style mochi but the Hawaiian local-style twist is a real treat on any occasion.
Visit here for some interesting facts on the history of Asian Mochi.
3 1/2 Cups Mochiko flour (sweet rice flour)
2 1/2 Cups Sugar
2 tsps Baking Powder
2 tsps pure vanilla
1 can (12-14.5 oz) Coconut Milk
1 can (12-14.5 oz) Evaporated Milk
1/2 Cup Butter (melted)
Preheat your oven to 350 degrees. Grease a 9″x13″x2″ pan. I prefer to use a glass baking dish for this as it seems to come out of the pan much nicer.
In a large bowl combine Mochiko flour, sugar and baking powder. Once mixed well add in the eggs and beat together until eggs are mixed evenly. Add vanilla, coconut milk, evaporated milk and melted butter beat on low until there are no lumps and entire mixture is smooth.
Pour evenly into prepared pan and bake for 50 minutes. Remove from oven and allow to completely cool. Cut into squares or 1″x2″ bars or whatever way you want to devour this perfect delicacy.
Just a note, when you go to purchase the mochiko flour you’ll see it is called a sweet rice flour. It is not sweet at all and has more of a neutral taste. Also, the box will say glutinous. Please don’t confuse this with gluten, it just means it’s a sticky starchy type flour. It contains no wheat flour and is considered one of the best flours to use for gluten-free baking.
Have you tried Mochi? Have you baked with Mochiko Flour? Let me know what you think of the this Butter Mochi Recipe 🙂
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