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Chewy Hawaiian Butter Mochi Recipe

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3.8 from 4 reviews

Chewy Hawaiian Butter Mochi is a delightful and irresistibly chewy treat made with mochiko flour, coconut cream, and sweetened condensed milk. This recipe yields bite-sized morsels with a crispy exterior and a tender, buttery interior, perfect for sharing or enjoying as a unique dessert or snack.

  • Total Time: 1 hour 10 minutes
  • Yield: 32 small mochi cakes

Ingredients

Main Ingredients

  • 1 stick unsalted butter (melted, approximately 1/2 cup)
  • 1 ½ cups coconut cream
  • 1 can sweetened condensed milk (300ml, approximately 1 ¼ cup)
  • 2 tablespoons vanilla paste
  • 3 eggs (room temperature)
  • 1 cup milk
  • 1 lb Koda Farms mochiko flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder

Instructions

  1. Melt Butter: Melt 1 stick of unsalted butter in the microwave in 15-second increments until fully melted.
  2. Combine Wet Ingredients: In a large mixing bowl, mix the melted butter, coconut cream, sweetened condensed milk, and vanilla paste until fully incorporated.
  3. Add Eggs: Add the eggs one at a time while whisking continuously to blend the mixture smoothly.
  4. Add Dry Ingredients: Stir in the mochiko flour, sugar, and baking powder until combined.
  5. Add Milk and Adjust Batter: Slowly add the milk, mixing until the batter reaches a pancake-like consistency—smooth, thick but pourable and holds its shape when drawn across with a finger.
  6. Optional Rest: Let the batter rest for 15–20 minutes at room temperature to enhance the chewiness and crispiness of the final product.
  7. Prepare Oven and Pan: Preheat oven to 350°F (176°C). Butter the muffin tin generously and optionally dust with cornmeal or semolina for a crispier bottom and easy release.
  8. Fill Muffin Cups: Pour about 1/4 cup of batter into each muffin cup and gently tap the tray on the counter to release air bubbles.
  9. Bake Mochi: Bake on the middle rack for 45 minutes to 1 hour until golden brown. Check at 45 minutes or earlier if your oven runs hot. Use a toothpick inserted into the center to check doneness; it should come out clean.
  10. Cool and Serve: Let the mochi cool for 5–10 minutes to develop a crispy exterior before removing from the pan and enjoying.

Notes

  • Using room temperature eggs helps the batter to mix evenly and achieve a smoother texture.
  • Resting the batter is optional but strongly recommended for a better chewy and crispy texture.
  • Dusting the buttered pan with cornmeal or semolina helps prevent sticking and adds a pleasant crispiness to the bottoms.
  • Check for doneness using a toothpick to avoid under or overbaking, especially if your oven temperature varies.
  • Store leftover mochi covered at room temperature for up to 2 days or refrigerate for longer freshness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes to 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian

Find it online: https://iamstarved.com/chewy-hawaiian-butter-mochi-recipe/