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Bite into these gooey, decadent Hawaiian mochi bars that are absolutely irresistible!
Butter mochi is a Hawaiian dessert that is exactly what it sounds like: butter and mochi together, and it is dense, decadent, and delicious. I haven’t been to Hawaii, but I do remember eating these at a restaurant and not being able to stop thinking about them since then. Because the dish is from Hawaii, it is always made with coconut milk along with other milks such as condensed, evaporated, or regular milk. This recipe uses only coconut milk and regular milk, which worked for me because I rarely have condensed or evaporated milk on hand. The coconut flavor in the butter mochi is not very strong, but it’s the subtlety makes it so good.
Original flavor butter mochi does not have any flavor add-ins, but I decided to make a matcha-flavored butter mochi for flavor and color. The matcha flavor is not very strong, but if you would like to omit it, feel free to. This recipe is adapted from Snixy Kitchen.
Coconut Matcha Butter Mochi (GF)
yield: 8 x 8 in. pan (12 squares)
- 8 oz. rice flour (I used Mochiko brand)
- 1/4 tsp. salt
- 1 tbsp matcha powder
- 3/4 c. granulated sugar
- 1 egg
- 4 tbsp. unsalted butter, melted
- 1/2 can coconut milk OR 7 oz. full-fat coconut milk, warmed
- 1 c. milk (2% or whole)
- 1 tsp. vanilla extract
- 1/3 c. sweetened or unsweetened coconut flakes
- Preheat oven to 350 F.
- In a medium bowl, whisk together the mochiko flour, salt, matcha powder, and granulated sugar.
- In a large bowl, whisk together the egg, butter, coconut milk, and milk. Pour in the dry mixture into the wet and whisk until evenly incorporated.
- Spray the baking pan with non-stick spray generously and pour the mixture into the pan.
- Bake in the oven for 45 min. Remove the pan from the oven and sprinkle the coconut flakes on the top. Place the mochi back in the oven for 15 min so that the total bake time is 1 hour.
- Remove the mochi from the oven and allow it to cool in the pan for at least 20 min. Slice it into squares and enjoy!
Enjoy the mochi with a cup of coffee or tea and share it with friends or family! It is a very simple recipe that would taste delicious even if the directions were not followed completely. I hope you like this recipe and would love to hear how your butter mochi turned out. The mochi may be stored in an airtight container in the fridge for up to 5 days. To reheat from the fridge, microwave on high for 18-23 seconds.
**Nutrition label includes unsweetened coconut flakes instead of sweetened coconut flakes**