A few years ago, a friend gave me Hawaii’s Best Mochi Recipes as a birthday present, and I’ve been enjoying experimenting with mochi ever since. Mochi is a Japanese rice cake that has Chinese, Filipino, and other Asian counterparts. And because of its rich history of Asian culture, Hawaii is a hotbed of hundreds of varieties of the gooey dessert.
I’ve been trying to perfect my butter mochi for a while now. This most recent batch came out too dry and cakey – I blame our feisty oven. The best butter mochi is moist, soft and chewy. Try it out, and let me know how it goes!
A few notes: mochiko can be found an almost any Asian food section of your local grocery store, so don’t worry about having to make a special trip. Mochi will keep for a few days. Do not freeze or refrigerate baked mochi.
1 pound mochiko (16 oz. box)
2 cups sugar
2 teaspoons baking powder
2 cups milk
1/2 cup butter, melted
5 eggs, beaten
1 teaspoon vanilla
1 can coconut milk (12 oz.)
In large mixing bowl, combine dry ingredients. Add in remaining ingredients. Mix with wire wisk until batter is smooth. Pour into well-greased 9×13 inch pan. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool and cut into squares with a plastic knife.