Hawaiian Butter Mochi

A Hawaiian classic that's been getting well-deserved attention lately — butter mochi is a completely different animal from Japanese mochi, but every bit as addictive. Dense, chewy, buttery, almost like a cross between mochi and a custard cake. One bowl, no fancy technique required.

Ingredients

• 450g glutinous (sweet) rice flour
• 400g granulated sugar
• 2 tsp baking powder
• 400ml full-fat coconut milk
• 350ml whole milk
• 115g butter, melted
• 4 large eggs
• 1 tbsp vanilla extract

Directions

1. Preheat oven to 175°C/350°F and grease a 23x33cm/9x13-inch baking pan.
2. In a large bowl, whisk together the glutinous rice flour, sugar, and baking powder.
3. In a separate bowl or jug, whisk coconut milk, whole milk, melted butter, eggs, and vanilla together until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk until you have a smooth, lump-free batter (it will be quite thin — that's correct).
5. Pour into the prepared pan and bake for 60-75 minutes, until deeply golden brown on top and a skewer comes out mostly clean (a few moist crumbs are fine).
6. Let cool completely in the pan before slicing — it firms up significantly as it cools, and cutting too early will make it fall apart.
7. Cut into squares and serve. It keeps well at room temperature for a couple of days, covered.

Note: don't substitute regular rice flour — glutinous (sweet) rice flour is essential for that signature chewy texture.

Hugs, Alla xox

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