Hawaiian Butter Mochi Food

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BUTTER MOCHI CAKE FROM HAWAII



Butter Mochi Cake From Hawaii image

Butter mochi is a sweet and slightly chewy treat popular in Hawaii made from rice flour and coconut cream, making it naturally gluten free.

Provided by Leah Maroney

Categories     Dessert     Cake

Time 1h5m

Number Of Ingredients 10

2 cups granulated sugar
4 eggs
1 (12-ounce) can evaporated milk
1 (13.5-ounce) can unsweetened coconut cream
1 teaspoon vanilla extract
1/2 cup unsalted butter (melted)
1 (16-ounce) box mochiko rice flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsweetened shredded coconut (plus more for garnish)

Steps:

  • Enjoy.

Nutrition Facts : Calories 537 kcal, Carbohydrate 80 g, Cholesterol 91 mg, Fiber 2 g, Protein 7 g, SaturatedFat 16 g, Sodium 242 mg, Sugar 54 g, Fat 22 g, ServingSize 1 cake (12 servings), UnsaturatedFat 0 g

HAWAIIAN BUTTER MOCHI



Hawaiian Butter Mochi image

Butter mochi is Hawaii's version of a blondie. It's slightly chewy and mildly sweet, almost like a cross between vanilla cake and traditional Japanese mochi. It's also incredibly easy to make. Just stir together and bake!

Provided by Victoria

Categories     Dessert

Number Of Ingredients 8

4 ounces (113 grams) unsalted butter, (melted)
2 cups (400 grams) granulated sugar
4 large eggs
1 (13.5 fl ounce / 400 ml) can unsweetened coconut milk
1 (12 fl ounce / 354 ml) can evaporated milk
2 teaspoons pure vanilla extract
1 (450 grams / 1 pound) box mochiko flour ((sweet/glutinous rice flour))
2 teaspoons baking powder

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.

Nutrition Facts : ServingSize 1 square, Calories 260 kcal, Carbohydrate 40 g, Protein 4 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 52 mg, Sodium 75 mg, Sugar 22 g, UnsaturatedFat 1 g

BAKED BUTTER MOCHI CUPS TOPPED WITH HAUPIA PUDDING



Baked Butter Mochi Cups Topped with Haupia Pudding image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 24 servings

Number Of Ingredients 11

3 cups sugar
2 1/3 cups sweet rice flour, such as Mochiko brand
3 teaspoons baking powder
2 cups milk, at room temperature
5 eggs
1 stick (1/4 pound) butter, at room temperature
One 12-ounce can coconut milk
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
One 12-ounce can coconut milk

Steps:

  • For the cups: Preheat the oven to 350 degrees F. Prepare two cupcake pans with cupcake liners.
  • In a stand mixer fitted with a paddle attachment, mix the sugar, flour and baking powder at medium speed. Then add the milk, eggs, butter and coconut milk, and mix until smooth.
  • Fill the cupcake liners to the top. Bake until golden brown, 45 minutes to 1 hour. Set aside to cool.
  • For the pudding: Mix the sugar, cornstarch and salt in mixer at medium speed. Then slowly add coconut milk and mix until smooth. Transfer the mixture to a small pot, and cook on the stovetop over medium heat until thickened, 3 to 5 minutes. Cool and set aside.
  • To assemble, add a dollop of the cooled haupia pudding on top of the cooled butter mochi cups. Then it's ready to be served. Enjoy!

THE BEST BUTTER MOCHI



The Best Butter Mochi image

Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.

Provided by AsianHawaiiGirl

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 30

Number Of Ingredients 9

1 (16 ounce) box mochiko (sweet rice flour)
2 cups white sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
3 eggs
2 teaspoons vanilla extract
1 (14 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
½ cup unsalted butter, melted and cooled

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.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 55 mg, Sugar 14.8 g

ONO BUTTER MOCHI



Ono Butter Mochi image

This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party.

Provided by SAXONY

Categories     Desserts

Time 1h5m

Yield 12

Number Of Ingredients 8

1 pound mochiko (glutinous rice flour)
2 ½ cups white sugar
1 teaspoon baking powder
½ cup butter, melted
3 cups whole milk
5 eggs
1 teaspoon vanilla extract
1 cup sweetened, flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
  • Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.

Nutrition Facts : Calories 463.2 calories, Carbohydrate 78.2 g, Cholesterol 103.9 mg, Fat 14 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 8.4 g, Sodium 155.6 mg, Sugar 46.9 g

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