Coconut-glazed Hawaiian butter mochi is the perfect blend of Filipino bibingka and Japanese mochi. Rice flour gives the cake a chewy, gooey texture that makes this dessert irresistible.
Cook Time
50 minutes
Total Time
1 hr 5 min
Yield
8 servings
Ingredients
Butter Mochi
nonstick cooking spray, for greasing
½ cup unsalted butter (113.5 g)
1 ½ cups granulated sugar (300 g)
4 large eggs, room temperature
1 ½ teaspoons vanilla extract (6 g)
1 ½ teaspoons baking powder (6 g)
16 oz glutinous rice flour (320 g)
12 oz evaporated milk (355 mL)
14 oz coconut milk (414 mL)
Coconut Glaze
1 cup powdered sugar (120 g)
3 tablespoons coconut milk (43 g), plus more if needed
½ cup unsweetened shredded coconut (50 g), toasted
Nutrition Info
Calories 699
Fat 32g
Carbs 95g
Fiber 2g
Sugar 43g
Protein 11g
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
2. Step
In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, and beat until fully incorporated. Add the vanilla, baking powder, and mochiko flour and whisk until fully combined. Add the evaporated milk and coconut milk and whisk until a smooth batter is formed.
3. Step
Transfer the batter to the prepared baking dish and spread in an even layer, then bake for 45–50 minutes, until golden brown. Let the butter mochi cool to room temperature in the pan.
4. Step
While the butter mochi cools, make the glaze: In a medium bowl, whisk together the powdered sugar and coconut milk until smooth and thick. Add more coconut milk, 1 tablespoon at a time, if needed.
5. Step
Once the butter mochi has cooled, spread the glaze all over the top and sprinkle with the toasted shredded coconut. Slice into small squares and serve.
