Hawaii has a lot of fascinating treats that you may not know about until you’ve ventured away from the traditional tourist destinations. Some of these specialties include Malasada’s, Musubi’s, Manapua’s and the beloved Butter Mochi!
I love Butter Mochi! It is naturally gluten free, which makes me even more fond of this discovery. You can find this local treat everywhere around Hawaii. Lucky for us, my friend Rena, who is from here, has an awesome Butter Mochi Recipe that she is sharing with us today! Rena is an amazing cook/baker! Everything I have had of hers is fantastic, and so I will probably be posting some of her recipes in the future; like her shoyu chicken-mmm to die for!
Butter Mochi is a moist and spongy cake. It is made with a sweet rice flour called Mochiko, coconut milk, butter, sugar, and a few other ingredients! In Hawaii you can find the Mochiko flour at any grocery store. I am not sure about on the mainland. Let me know if you find it. This is I believe a Japanese product so checking a local Japanese Specialty shop may be an option as well!
- ½ cup butter or margarine
- 1 box (lb.) Mochiko powder
- 1½ cups of sugar
- 1 cup of brown sugar
- 1 tsp. baking powder
- 3 cups coconut milk
- 5 eggs – beaten
- 1 tsp. vanilla
- Preheat oven to 350, Melt butter and let cool. Combine mochiko flour, sugars, and baking powder.
- Add remaining ingredients and stir until well incorporated.
- Mix well and pour into a greased 9×13 pan.
- Bake for about 1 hour (Should be golden on top)
- Let cool before cutting
- Works good to cut with a plastic knife because it is a little sticky.