Da Best Butter Mochi
Indulge in the tropical flavors and irresistibly chewy texture of Da Best Butter Mochi, a beloved Hawaiian dessert that's as easy to make as it is to enjoy. This recipe combines the unique stickiness of sweet rice flour (mochiko) with creamy coconut milk and a hint of vanilla for a dessert that's perfectly balanced between rich and light. The addition of melted butter creates a luscious golden crust, while the soft, custard-like interior melts in your mouth with every bite. With just 15 minutes of prep and a hands-off bake time, this gluten-free treat is perfect for gatherings, potlucks, or satisfying your sweet tooth. Serve it warm or at room temperature, and enjoy the simple pleasure of a dessert packed with tropical charm and a chewy, buttery twist!
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Recipe Information
Ingredients
- 400 grams sweet rice flour (mochiko)
- 300 grams granulated sugar
- 2 teaspoons baking powder
- 115 grams unsalted butter, melted
- 4 large eggs
- 400 milliliters coconut milk
- 240 milliliters whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan thoroughly with butter or non-stick spray.
In a large mixing bowl, combine the sweet rice flour, granulated sugar, baking powder, and salt. Whisk until well blended.
In a separate bowl, whisk together the melted butter, eggs, coconut milk, whole milk, and vanilla extract until fully combined.
Gradually pour the wet ingredients into the dry ingredients, whisking continuously to ensure a smooth batter with no lumps.
Pour the batter into the prepared baking pan and use a spatula to smooth the surface evenly.
Bake in the preheated oven for 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the butter mochi cool completely in the pan on a wire rack for at least 1 hour.
Once cooled, cut the butter mochi into squares or rectangles and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 3495 mg | 152% | |
| Total Carbohydrate | 678.3 g | 247% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 342.5 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 465 mg | 36% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
