Hawaiian butter mochi

65 mins
Serves 1
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Directions

  1. 1Preheat oven to 350° F.
  2. 2Preheat oven to 350° F.
  3. 3Preheat oven to 350° F.
  4. 4In a medium bowl, whisk together the glutinous rice flour, sugar, and baking powder.
  5. 5In a medium bowl, whisk together the glutinous rice flour, sugar, and baking powder.
  6. 6In a medium bowl, whisk together the glutinous rice flour, sugar, and baking powder.
  7. 7In a large bowl, add the coconut milk, whole milk, eggs and vanilla extract.
  8. 8In a large bowl, add the coconut milk, whole milk, eggs and vanilla extract.
  9. 9In a large bowl, add the coconut milk, whole milk, eggs and vanilla extract.
  10. 10Whisk to combine the wet ingredients.
  11. 11Whisk to combine the wet ingredients.
  12. 12Whisk to combine the wet ingredients.
  13. 13Slowly add the dry mixture into the wet, about 2/3 cup at a time, mixing well before adding more.
  14. 14Slowly add the dry mixture into the wet, about 2/3 cup at a time, mixing well before adding more.
  15. 15Slowly add the dry mixture into the wet, about 2/3 cup at a time, mixing well before adding more.
  16. 16Whisk in the melted butter until the batter is smooth and thin with no clumps.
  17. 17Whisk in the melted butter until the batter is smooth and thin with no clumps.
  18. 18Whisk in the melted butter until the batter is smooth and thin with no clumps.
  19. 19Pour the batter into a parchment-lined 9x13 baking dish.
  20. 20Pour the batter into a parchment-lined 9x13 baking dish.
  21. 21Pour the batter into a parchment-lined 9x13 baking dish.
  22. 22Sprinkle with shredded coconut (optional).
  23. 23Sprinkle with shredded coconut (optional).
  24. 24Sprinkle with shredded coconut (optional).
  25. 25Bake for 1 hour and 5 minutes.
  26. 26Bake for 1 hour and 5 minutes.
  27. 27Bake for 1 hour and 5 minutes.
  28. 28Let cool for at least an hour before slicing.
  29. 29Let cool for at least an hour before slicing.
  30. 30Let cool for at least an hour before slicing.

Ingredients

  • 1 bag (16 oz) glutinous rice flour
  • 1 bag (16 oz) glutinous rice flour
  • 1 bag (16 oz) glutinous rice flour
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 can coconut milk
  • 2 cups whole milk
  • 2 cups whole milk
  • 2 cups whole milk
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1 stick (1/2 cup) melted butter
  • 1 stick (1/2 cup) melted butter
  • 1 stick (1/2 cup) melted butter
  • Shredded coconut
  • Shredded coconut
  • Shredded coconut

Equipment

medium bowllarge bowlwhiskparchment lined 9x13 baking dishoven

Tips

  • Let cool for at least an hour before slicing
  • Sprinkle with shredded coconut for that crispy top