Best Hawaiian Butter Mochi Food

THE BEST BUTTER MOCHI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
• Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
• Whisk eggs and vanilla extract together in a small bowl.
• Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
• Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
• Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

HAWAIIAN BUTTER MOCHI

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x13 inch (23x33 cm) baking pan with butter or oil, or alternatively line the pan with parchment paper with overhang on the sides. This will allow you to transfer the butter mochi to a cutting board after baking for easier cutting.
• In a mixing bowl, use a wooden spoon to combine the melted butter and sugar. Add the eggs, one at a time, and combine until smooth. Stir in the coconut milk, evaporated milk, and vanilla extract. Finally add the mochiko flour and baking powder and whisk until completely smooth and lump-free.
• Pour the mixture into the prepared pan. Gently rap it on the counter a couple times to release any trapped air bubbles, then transfer to the oven and bake for about 1 hour or until it is set and the top is golden brown.
• Cool to room temperature before slicing. If you've lined the pan with parchment paper, use the overhang to carefully remove the entire slab to a large cutting board. Cut into 5 rows crosswise and 4 rows lengthwise to yield 20 squares. If your knife starts to stick, rub it with a little oil to get smoother cuts of butter mochi. Store leftover squares in an airtight container at room temperature for up to 3 days.

BUTTER MOCHI

Steps:

• Preheat oven to 350 degrees.
• Grease a 13x9x2" pan.
• In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
• In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
• Make a well in the dry ingredient and incorporate the liquid ingredients.
• Stir in melted butter.
• Pour into pan, and tap pan to settle batter.
• Bake for 45-60 minutes until golden brown.
• Cool at least 2 hours before cutting.