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Hawaiian Butter Coconut Mochi: Easy Baked Recipe

A Taste of Hawaii in Every Bite

Hawaiian Butter Coconut Baked Mochi is a deliciously chewy and sweet dessert with the rich flavors of butter and coconut. It’s a unique treat that’s perfect for gatherings, potlucks, or even as an afternoon snack with a cup of tea. Made with sweet rice flour, this mochi has a smooth, bouncy texture that melts in your mouth. The addition of coconut milk and shredded coconut gives it an island vibe that will instantly transport you to the tropics. Best of all, it’s incredibly easy to make and share with loved ones!

Ingredients

  • 2 cups sweet rice flour (mochi flour)
  • 1 cup sugar
  • 1 cup coconut milk
  • 1/2 cup regular milk
  • 1/2 cup melted butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded coconut (optional, for extra flavor and texture)

Step-by-Step Directions

  1. Preheat the Oven:
    • Begin by preheating your oven to 350°F (175°C). Grease a baking dish (9×13 inches is ideal) to ensure that the mochi doesn’t stick to the surface.
  2. Mix the Dry Ingredients:
    • In a large bowl, combine the sweet rice flour, sugar, baking powder, and salt. Stir until everything is well mixed.
  3. Prepare the Wet Ingredients:
    • In a separate bowl, mix together the coconut milk, regular milk, and melted butter. Stir thoroughly to ensure all the ingredients are well incorporated.
  4. Combine Wet and Dry Ingredients:
    • Pour the wet mixture into the dry ingredients. Stir everything together until a smooth batter forms with no lumps. The batter should be thick and sticky.
  5. Optional: Add Shredded Coconut:
    • If you want an extra coconut flavor, fold in 1/2 cup of shredded coconut. This will add both texture and a more pronounced coconut taste to the mochi.
  6. Pour and Spread:
    • Pour the batter into your prepared baking dish and use a spatula to spread it out evenly.
  7. Bake:
    • Bake the mochi in the preheated oven for about 45 minutes. You’ll know it’s done when the top turns golden brown, and a toothpick inserted into the center comes out clean.
  8. Cool and Cut:
    • Let the mochi cool in the dish for about 10-15 minutes. Once it’s cool enough to handle, cut it into squares or rectangles for serving.

Tips and Techniques

  • Grease the Dish Well: Make sure to grease your baking dish thoroughly to prevent the mochi from sticking. Using parchment paper can also make it easier to remove the mochi after baking.
  • Shredded Coconut: If you’re a coconut lover, the shredded coconut is a must. However, if you prefer a simpler version, feel free to skip this step.
  • Cutting the Mochi: Use a knife dipped in water when cutting the mochi into squares. This helps prevent the sticky mochi from sticking to the knife.
  • Storage: Store leftover mochi in an airtight container at room temperature for up to 3 days. You can also refrigerate it, but the texture may become a little firmer.

A Sweet Treat Worth Sharing

Hawaiian Butter Coconut Baked Mochi is a delightful dessert that combines the chewy texture of traditional mochi with the buttery richness and tropical flavor of coconut. Its simplicity and delicious taste make it the perfect dessert to bring to any gathering or enjoy at home. Whether you’re familiar with mochi or trying it for the first time, this recipe is sure to impress with its unique texture and taste!

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Hi, I'm Vika

the proud owner of RecipesWorthy.com. I’m passionate about sharing a wide range of meticulously tested sweet and savory recipes, each perfected in my own kitchen. I’m confident they’ll quickly earn a special place in your kitchen and heart!

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