This classic Hawaiian Butter Mochi is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! A tropical treat made with mochiko glutinous rice flour and coconut cream, this mochi cake is incredibly easy to make. Here’s a step-by-step guide on how to make this dessert at home.
Preheat the oven to 350°F (177°C), and line an 8-inch square baking pan with parchment paper. 2. Beat the eggs, and then add vanilla and milk. Mix well. 3. Whisk together mochiko, sugar, and baking powder. 4. Add the dry ingredients to the egg and milk mixture. Mix well. 5. Add melted butter and coconut cream.
The secret is the evaporated milk. Mix well with a power mixer. Always the best recipes, ever since they came on little index cards. This is a solid butter mochi recipe. Nice and soft, with faint coconut taste. Not burnt on the edges like the recipes with too much butter.
Bata Mochi / Hawaiian Butter Mochi. “Bata Mochi” also known as Butter Mochi, is a naturally gluten free Hawaiian local treat. A lot of people have never heard of butter mochi. Think of it like a baked custard made with sweet rice flour. Butter mochi is a soft cake made with coconut (or regular) milk, sweet rice flour, sugar, and eggs.