Hawaiian butter mochi

65 mins
Serves 1
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Directions

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

Ingredients

  • 16 oz glutinous rice flour
  • 16 oz glutinous rice flour
  • 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
  • 0.5 cup melted butter
  • 0.5 cup melted butter
  • 0.5 cup melted butter
  • shredded coconut
  • shredded coconut
  • shredded coconut

Equipment

medium bowllarge bowlwhiskparchment paper9x13 baking dishoven

Tips

  • Preheat oven to 350°F
  • Let cool for at least an hour before slicing
  • Sprinkle with shredded coconut for that crispy top
Hawaiian butter mochi | Clip Recipe