Easy Simple Hawaiian Butter Mochi
Dairy-Free Hawaiian Butter Mochi. A soft, chewy, delicious and dairy-free mochi bar with a coconutty flavor! A popular dessert that originates from Hawaii and is totally addictive! Very easy to make. This recipe is adapted from Drive Me Hungry's original Hawaiian Butter Mochi to become dairy-free.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups glutinous rice flour (aka Mochiko flour)
- 1 cup white granulated sugar
- 1 ½ tsp baking powder
- 1/8 tsp salt
- 400 ml coconut milk (canned, light or whole fat will work )
- 1 ½ cup water
- 7 tbsp butter (melted & cooled (or sub with vegan butter or neutral tasting oil))
- 3 large eggs
- 2 teaspoons vanilla extract
Instructions
- 1
Preheat the oven to 375 degrees F. Grease or line a deep 9 x 9 seamless baking pan with parchment paper. If you're using a muffin pan, grease it or line it with muffin cups.
- 2
In a large bowl, sift your dry ingredients. Whisk them together until well combined.
- 3
In another bowl, mix together your wet ingredients mixing in the egg lasts so the butter does not cook the eggs.
- 4
Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter.
- 5
Pour the batter into the baking dish or muffin tin.
- 6
If using a baking pan, bake for 60-65 minutes on the middle rack. If using a muffin tin, bake for 40-45 minutes on the middle rack. Bake until a toothpick inserted in the center comes out clean.
- 7
Transfer cake to a wire rack to cool.
- 8
Allow this to cool completely before slicing with a wet knife. Enjoy!