Hawaiian Butter Mochi

Prep time: 10 minutes Cook time: 1 hour Total time: 1 hour 10 minutes Servings: 24

Ingredients

• 1 16 oz box mochiko (Koda Farms)
• 2 cups sugar
• 1.5 tsp salt
• 1 tbsp baking powder
• 1 14 oz can coconut milk
• 1 12 oz can evaporated milk
• 1 tsp vanilla extract, optional
• 2 eggs
• 1 stick unsalted butter, melted (1/2 cup)
• 1/2 cup shredded coconut, optional

Instructions

1. Preheat oven to 350 degrees F.
2. Mix dry ingredients (mochiko, sugar, salt, baking powder).
3. Add in wet ingredients (coconut milk, evaporated milk, melted butter, eggs, extract) and mix until well combined. Make sure to scrape down the sides of the bowl to check for any lumps of mochiko that did not get incorporated into the batter.
4. Pour into a greased 9x13” baking pan, sprinkle shredded coconut on top (if using), and bake for an hour, or until a golden brown crust has formed on top and the middle is set. If using a metal baking pan, start checking for doneness around the 45 minute mark.
5. Let cool, slice into rectangles, and enjoy!

Tips

• Keep your shredded coconut in the freezer! You can take it straight from the freezer and onto your mochi! No defrosting needed.
• Leftover butter mochi can be stored in an airtight container at room temperature for a few days.
• You can freeze individual pieces of butter mochi and defrost them at room temperature or warm them in the microwave.

Modifications

• Add ube, matcha, pandan, thai tea, cocoa, etc powders to switch up the flavor.
• Shredded coconut is optional. If you prefer, simply omit it.
• You can substitute other types of milk (like whole milk or soy milk) for the coconut or evaporated milk, but it will change the flavor and texture.
• You can adjust the amount of sugar to your liking.