Hawaiian Butter Mochi
Hawaiian butter mochi is a sweet, chewy and stretchy dessert that's impossible to resist! I've substituted the butter for olive oil and some of the sugar for honey to add a floral note to this classic Hawaiian recipe.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cup granulated sugar
- 1 box (16oz) Mochiko Flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14oz) coconut milk
- 1/2 cup extra virgin olive oil
Instructions
- 1
Preheat oven to 350ºF.
- 2
Gease a 9×13 inch pan and set aside.
- 3
In a large mixing bowl, add all the dry ingredients (sugar, flour, baking powder, salt) and set aside.
- 4
In a separate bowl, whisk eggs, honey, vanilla extract, evaporated milk and coconut milk. Slowly whisk in extra virgin olive oil.
- 5
Add wet ingredients to the dry mix and stir well, until the batter is smooth (it’s okay if there are a few small lumps).
- 6
Add batter to the greased pan and bake in the oven for 1 hour, until the edges are golden brown.
- 7
Take the pan out of the oven and let cool to room temperature.
- 8
Cut into bite size pieces and serve.