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Tasty Hawaiian Butter Mochi Squares

Delightful chewy squares made from glutinous rice flour and coconut milk, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: Hawaiian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup glutinous rice flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup coconut milk
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Method
 

Preparation and Mixing
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  2. In a large mixing bowl, combine glutinous rice flour, sugar, baking powder, and salt. Whisk until well blended.
  3. Incorporate coconut milk, melted butter, vanilla extract, and milk into the dry mixture. Stir until combined, ensuring there are no lumps.
Baking
  1. Pour the mochi batter into the greased baking dish and smooth with a spatula.
  2. Bake in the preheated oven for 45-50 minutes, until the edges are golden and a toothpick inserted comes out clean.
Cooling and Serving
  1. Let it cool in the dish for a few minutes before transferring to a wire rack. Once cool, cut into squares and serve.

Notes

For variations, add toppings like shredded coconut, chocolate drizzles, or serve with ice cream. To keep the mochi fresh, store in an airtight container for up to 2 days at room temperature or 5-7 days in the refrigerator. For freezing, wrap in plastic wrap and keep in a freezer-safe bag for up to 2 months.