Description
Learn how to make the perfect butter mochi with this easy, gluten-free recipe. Made with mochiko flour, coconut milk, and butter, it’s a chewy, flavorful Hawaiian treat topped with shredded coconut and flaky salt
Ingredients
Scale
- 1 stick (8 tablespoons) unsalted butter
- 1 pound mochiko flour (sweet or glutinous rice flour)
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups milk (any fat percentage)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 (13.5-ounce) can unsweetened coconut milk
- 1/2 cup unsweetened shredded coconut
- Flaky salt (optional)
Instructions
- Preheat oven to 350°F and grease a 9×13-inch pan.
- Mix mochiko flour, sugar, baking powder, and salt in a bowl.
- Whisk milk, eggs, and vanilla in another bowl.
- Combine wet and dry ingredients, then stir in melted butter and coconut milk.
- Pour batter into the pan and tap to remove air bubbles.
- Sprinkle shredded coconut and flaky salt on top.
- Bake for 60-70 minutes until golden.
- Cool for 1 hour, slice, and serve!
- Prep Time: 20 minutes
- Cook Time: 1 hour to 1 hour 10 minutes
- Cuisine: Hawaiian