Hawaiian Butter Mochi Recipe
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.
Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 16 pieces 1x
1x 2x 3x Ingredients
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
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.
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.
Keywords: recipe, snack, sweet, rice cake