Description
Hawaiian butter mochi is a sweet, chewy and stretchy dessert that’s impossible to resist! I’ve substituted the butter for olive oil and some of the sugar for honey to add a floral note to this classic Hawaiian recipe.
Ingredients
Scale
- 1 1/3 cup granulated sugar
- 1 box (16oz) Mochiko Flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14oz) coconut milk
- 1/2 cup extra virgin olive oil
Instructions
- Preheat oven to 350ºF.
- Gease a 9×13 inch pan and set aside.
- In a large mixing bowl, add all the dry ingredients (sugar, flour, baking powder, salt) and set aside.
- In a separate bowl, whisk eggs, honey, vanilla extract, evaporated milk and coconut milk. Slowly whisk in extra virgin olive oil.
- Add wet ingredients to the dry mix and stir well, until the batter is smooth (it’s okay if there are a few small lumps).
- Add batter to the greased pan and bake in the oven for 1 hour, until the edges are golden brown.
- Take the pan out of the oven and let cool to room temperature.
- Cut into bite size pieces and serve.
Notes
This healthier Hawaiian butter mochi dessert will keep refrigerated for up to 5-7 days. Microwave for 20-25 seconds to get the chewy texture back once it’s been refrigerated.
Nutrition
- Serving Size: 1 square
- Calories: 353
- Sugar: 26.6 g
- Sodium: 119.1 mg
- Fat: 14.3 g
- Saturated Fat: 6.5 g
- Carbohydrates: 51.5 g
- Fiber: 0.8 g
- Protein: 6.6 g
- Cholesterol: 46.5 mg
