A little taste of home. This Butter Mochi Recipe is a favorite snack in Hawaii. It’s soft and full of yummy butter and coconut flavors.
Butter Mochi Recipe
I am leaving on vacation on Tuesday!! Woo Hoo! Off to my parents place for a few days of R&R and hanging out with the aunts, uncles and cousins. It’s nice to get away from the drain of “real life” and get out for a few days.
Where is the parent’s place you ask… Well, it’s really nowhere special. I mean. It’s where I grew up. Where I went to school and had my first job and snuck into my club concert. I mean, well, it’s only Hawaii.
It’s a really, really long flight and the jet lag is a killer from the east coast. But, I love going back and hitting the beach and eating some good Local Food! Like this delicious dessert, Butter Mochi.
This was my first time making Butter Mochi. I always ask someone else to make it. Doesn’t everything taste better when someone else makes it? My sister sent me the recipe and I followed it…
However, what she sent me said to use a block of butter.
How much is a block of butter??
If a recipe said to use a block, how much would you add??
A stick of butter?
A 1/2 pound?
A pound of butter?
To ME…. a block of butter is a pound. Four Sticks. And that is what I used.
Don’t use 4 sticks. While it was very good and buttery, but it was a bit greasy.
To make Mochi, you need Glutinous Rice Flour. Check your International Markets for it. Or, Bob’s Red Mill has a sweet rice flour that you can use.
This Butter Mochi recipe is a dense and sticky sweet dessert. A favorite snack in the Hawaiian Islands. This is the kind of treat that mom’s make for after sports games and parties. I’m looking forward to making some for my family gathering.
- 1 to 1 1/2 sticks of butter (1/2 to 3/4 Cups)
- 3 C Sugar
- 1 (16oz) box Mochiko Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 4 Eggs
- 12 oz. Coconut Milk
- 2 C 2% Milk
- Soften the butter and mix with sugar. Slowly add in 1/4 of the Mochiko Flour, baking powder, vanilla, and 2 eggs. Add in another 1/4 of the flour, 2 eggs and coconut milk. Alternate in another 1/4 flour and 1 C milk until all flour and milk is added and mixed in until smooth.
Pour into a 9×13 pan and cook at 350 deg F for an hour.
Let cool completely. Cut with a plastic knife or wet your knife between cuts.
by Karyn Granrud
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