Alana Kysar helps us make delicious Hawaiian Butter Mochi for the whole family!
4 large eggs
2 tsp vanilla
2 cups skim milk
one 1-pound box Mochiko flour
2 cups sugar
2 tsp baking powder
½ tsp kosher salt
½ cup unsalted butter, melted
one 13½-oz can coconut milk
½ cup unsweetened shredded coconut
a few pinches flaky salt (optional)
Preheat the oven to 350º F. Grease a 9x13 inch baking pan with butter or oil.
In a bowl, whisk together the eggs, vanilla, and milk. In another larger bowl, whisk together the mochiko, sugar, baking powder, and kosher salt. Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined. Add the melted butter and coconut milk and mix until fully incorporated.
Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle the shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of the flaky salt, if desired.
Bake until the mochi is set and golden brown on top, about 1 hour. Set the pan on a wire rack and let cool completely before slicing into rectangles using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1/4 by 2 1/2-inch pieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. Enjoy!
Store in an airtight container at room temperature for up to 3 days.
Be sure to follow & tag me on IG at @honeysuckle if you make this delicious Hawaiian Butter Mochi!
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