Hawaiian•indulgent
Red Bean Butter Mochi
Hawaiian butter mochi with red bean paste results in a perfectly "just sweet enough," chewy mochi cake. Just mix everything together and bake.
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz mochiko (about 1 3/4 cups or half a box)
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 12 oz Japanese smooth red bean paste (koshian)
- 1 14 oz can coconut milk
- 4 oz butter, melted (1 stick)
- 1/2 tsp almond extract
- 2 eggs
- 2 drops red gel food dye (optional)
Instructions
- 1
Preheat oven to 350 degrees F and grease an 8x8" baking dish.
- 2
Mix all ingredients in a large mixing bowl, stirring well to ensure no dry lumps of flour remain.
- 3
Pour into your prepared baking dish and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- 4
Allow butter mochi to cool before slicing and serving. Leftover butter mochi can be kept in an airtight container in the fridge for a few days or kept in the freezer for a few months.