There are two special things about Hawaiian butter mochi. One is the contrast between crispy edges and soft, sticky interior that can only come from the use of starch, and the other is how ridiculously easy it is to make.
If you’ve never tasted it, a Western comparison would liken the dish to a cross between mochi and a blondie, or mochi and a vanilla butter cake. It’s crispy, soft and slightly chewy without being gloopy.
The exact origins of this now Hawaiian specialty , with some speculation that it’s linked to the Filipino dish . It uses glutinous rice flour, also known as mochiko or sweet rice flour, an ingredient that became common after Japanese plantation workers in the 1800s.
This dish is said to be popular with kids as it’s simple to make. All you have to do is melt, mix and bake.
How to make Hawaiian butter mochi
Forgot the usual ingredient shot here but it'd just be a sea of beige. Source: Camellia Aebischer
Serves 8-10
In a large bowl combine:
- 3 cups glutinous rice flour
- 2 cups caster sugar
- ½ cup butter, melted
- 3 eggs
- 2 cups coconut milk
- 2 tsp baking powder
- ½ tsp salt
Mix well until almost no lumps remain (small are ok). A whisk helps here.
Pour into a large, lined baking tray like a roasting pan or brownie pan. Bake at 160°C fan-forced for 1 hour, or until golden brown and cooked through.
Cool in the tin, then slice and serve. Keep at room temperature and consume within 2-3 days for the best texture.
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Edge piece or centre piece? Source: Camellia Aebischer
