Many think mochi is just those little balls of ice cream wrapped in chewy skin, but mochi can be so much more than that. This chewy rice cake is super easy to make so it’s great for anybody that hasn’t made mochi before. Like traditional red bean paste or blue raspberry, Mochi can be just about any flavor. My favorite though is this Hawaiian butter mochi. It’s creamy, crunchy, and chewy, so what’s not to love? To make these even better, I like putting the dough into muffin tins to get those crispy edges in every piece.
Ingredients
- 1 pound sweet rice flour
- 1 stick butter
- 2 cups sugar
- 2 teaspoons baking powder
- 2 cups whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 can unsweetened coconut milk
- 2 teaspoons salt
- ½ cup shredded coconut (optional)
- Preheat oven to 350℉. In a large bowl, add rice flour, sugar, baking powder, and salt and mix until combined.
- In a separate bowl, mix milk, eggs, and vanilla until fully incorporated.
- Pour the wet mix into the dry ingredients, and stir until combined.
- Melt the butter, and add the coconut milk and butter into the dough and mix until smooth.
- Grease your pan.
- Pour dough into the prepared pan and sprinkle with coconut if desired. Bake for around 1 hour or until golden brown and crispy on top.
- Let cool, and enjoy!
