Tips To Serve Mochi Recipe Hawaii Quick

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Hawaiian butter mochi is a delightful treat that has become a staple dessert in the islands and beyond. This unique cake boasts a chewy, mochi-like texture with a rich, buttery flavor. It’s incredibly easy to make and requires minimal ingredients, making it perfect for beginner bakers or those short on time.

This recipe will guide you through creating this delectable Hawaiian delicacy, complete with a breakdown of ingredients, easy-to-follow directions, and an analysis of its nutritional value. So, grab your mixing bowl and preheat your oven – it’s time to bake a taste of the tropics!

Hawaiian Butter Mochi Recipe
Hawaiian Butter Mochi Recipe

Ingredients:

1 stick (8 tablespoons) unsalted butter, melted

  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 cups whole milk, at room temperature
  • 1 (13.5-ounce) can unsweetened coconut milk
  • 16 ounces (1 box) mochiko flour (sweet rice flour)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ cup (optional) unsweetened shredded coconut (for topping)

  • Directions:

    1. Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch baking pan. You can also line the pan with parchment paper for easier removal.
    2. In a large bowl, whisk together the mochiko flour, sugar, baking powder, and salt. Ensure all the dry ingredients are well combined.
    3. In a separate bowl, whisk together the melted butter, eggs, milk, coconut milk, and vanilla extract until smooth and well incorporated.
    4. Gradually pour the wet ingredients into the dry ingredients, mixing constantly until a batter forms. Make sure there are no lumps. You can use a hand mixer on low speed for this step if desired.
    5. Pour the batter into your prepared baking pan. If using shredded coconut, sprinkle it evenly over the batter.
    6. Bake the mochi for 50-60 minutes, or until golden brown on top. A toothpick inserted into the center should come out clean.
    7. Remove the mochi from the oven and let it cool completely in the pan before cutting and serving. This can take up to 2 hours.

    Nutrition Facts:

    A single serving of Hawaiian butter mochi (approximately 1/24th of a 9×13 inch pan) contains roughly:

    Calories: 293

  • Fat: 13.2 g (20.3% DV)
  • Saturated Fat: 9.3 g (46.4% DV)
  • Carbohydrates: 39.8 g (13.3% DV)
  • Fiber: 1.0 g (3.8% DV)
  • Sugars: 21.5 g
  • Protein: 5.0 g (9.9% DV)
  • Sodium: 120.1 mg (5.0% DV)

  • Please note: These are approximate values and can vary depending on the specific ingredients used.

    Conclusion:

    Hawaiian butter mochi is a delightful dessert that offers a unique combination of textures and flavors. It’s perfect for sharing with friends and family, or simply enjoying a taste of the tropics at home. This easy-to-follow recipe allows you to recreate this Hawaiian favorite in your own kitchen.

    Frequently Asked Questions (FAQs):

    1. Can I substitute any ingredients in this recipe?

    Yes, you can! Here are some substitutions you can try:

    You can substitute vegetable oil for the melted butter.

  • You can use evaporated milk instead of whole milk, but the texture may be slightly denser.
  • You can omit the shredded coconut topping if desired.

  • 2. How long does Hawaiian butter mochi last?

    Hawaiian butter mochi can be stored at room temperature in an airtight container for up to 2 days. It can also be stored in the refrigerator for up to a week.

    3. Can I freeze Hawaiian butter mochi?

    Yes, you can! Wrap the cooled mochi tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

    4. My mochi turned out dry. What went wrong?

    There are a couple of reasons why your mochi might be dry. One possibility is that you overbaked it. Check the doneness with a toothpick a few minutes before the recommended baking time. Another reason could be using evaporated milk instead of whole milk, which can lead to a denser texture.

    5. Can I make this recipe gluten-free?