You can always cut this recipe in half because it makes a huge amount. 😉 ) Once it settles and cools it will firm up a bit.
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. This delicious and easy Hawaiian Butter Mochi recipe is a potluck pleaser Ingredients: 1 stick unsalted butter, melted 2 to 2 cups sugar 1 box (16 ounces). Bake the butter mochi for 1 hour and let it cool completely.
My recommendation is to start checking it around 50 minutes just to get an idea. Beat the whole milk, sugar, rice flour, coconut milk, eggs, butter, baking powder, and vanilla extract (either with an electric mixer or by hand) until it is thoroughly combined. While butter mochi has the texture of Japanese mochi because the primary ingredient is rice, or rice flour, the best clue to the roots of its true origins comes in one of the. The use of mochi in the name wrongly implies that it is Japanese in origin.
#BUTTER MOCHI RECIPE HOW TO#
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. But back to the topic of this postwhere did butter mochi come from. This recipe makes a baking pan full of butter mochi, so youll want to bring this. Ingredients 1 lb Mochiko Flour (check your Asian grocery stores it is a sweet rice flour) 2 Cups Sugar 1 Tbl Baking Powder 1/2 Cup Butter, melted 4 Eggs. There are all kinds of delicious foods in Hawaii, but this is a local favorite for sure!Īnd 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! Butter mochi is a classic Hawaiian treat made with coconut milk and flour.
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