Hawaiian Butter Mochi
This butter mochi recipe makes a rich and chewy Hawaiian treat with sweet glutinous rice flour, coconut, and butter—perfect for parties.
- Portions
- 12, 1 (9x13-inch) pan
- Préparation
- 15 min
- Cuisson
- 60 min
- Total
- 75 min
Ingrédients
Liste de courses
Nutrition
| Calories | 463 kcal |
|---|---|
| Glucides | 78 g |
| Cholestérol | 104 mg |
| Fibres | 2 g |
| Protéines | 7 g |
| Lipides | 14 g |
| Graisses saturées | 8 g |
| Sodium | 156 mg |
| Sucre | 47 g |
Étapes
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Whisk eggs, vanilla, and milk together in a medium bowl. Stir rice flour, sugar, and baking powder together in a separate larger bowl.
Stir egg mixture into flour mixture until blend. Mix in melted butter and coconut. Pour into the prepared pan.
Bake in the preheated oven until golden brown, 1 hour. Cool completely in the pan on a wire rack until mochi has set. The texture will improve as it cools. Use a sharp, greased knife to cut into squares.
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