Description
This Hawaiian butter mochi recipe delivers a delightfully chewy, springy dessert with rich tropical flavors from coconut milk and a vibrant lilikoi glaze, featuring an optional toasted coconut swirl for added texture. It offers a unique combination of sweetness and tang, perfect for a special treat.
Ingredients
- 3.5 cups glutinous rice flour (mochiko)
- 2 cups granulated sugar
- 1.67 cups full-fat coconut milk
- 1.5 cups evaporated milk
- 0.5 cup unsalted butter, melted
- 4 large eggs
- 2 teaspoons alcohol-free vanilla extract
- 0.5 cup unsweetened shredded coconut, divided
- 0.5 cup passion fruit pulp (lilikoi)
- 1 cup powdered sugar
- 0.5 teaspoon fine sea salt (for glaze, optional)
Instructions
- Prepare Baking Pan: Preheat oven to 350F (175C). Lightly grease a 9×13 inch baking pan and line the bottom with parchment paper, leaving an overhang for easy lifting.
- Toast Shredded Coconut: Spread 0.33 cup (40g) shredded coconut on a small baking sheet. Toast in the preheated oven for 5-7 minutes, stirring once, until golden brown and fragrant. Let cool completely.
- Combine Dry Ingredients: In a large bowl, whisk together the glutinous rice flour and granulated sugar until well combined and uniform.
- Whisk Wet Ingredients: In a separate medium bowl, whisk together the coconut milk, evaporated milk, melted butter, eggs, and alcohol-free vanilla extract until smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Whisk thoroughly until a smooth batter forms, ensuring no lumps. Avoid overmixing.
- Prepare Toasted Coconut Swirl: Transfer 1.5 cups (360ml) of the batter to a separate bowl. Stir the cooled toasted coconut into this smaller portion.
- Assemble Mochi: Pour the plain mochi batter into the prepared baking pan, spreading it evenly. Dollop spoonfuls of the toasted coconut batter over the plain batter. Gently swirl the coconut batter into the plain batter using a skewer or knife to create ribbons.
- Bake Mochi: Bake for 60-75 minutes, or until the top is deeply golden brown, edges are set, and a toothpick inserted into the center (avoiding coconut swirl) comes out mostly clean. The center should still be slightly jiggly.
- Make Lilikoi Glaze: While the mochi cools, whisk together the passion fruit pulp, powdered sugar, and optional fine sea salt in a small bowl until smooth and pourable.
- Glaze and Cool: While the mochi is still warm (not hot), pour the lilikoi glaze evenly over the entire surface. Allow it to drip down the sides. Let the mochi cool completely in the pan before lifting it out using the parchment paper overhang.
- Slice and Garnish: Once completely cool, slice the mochi into 2-inch squares using a sharp, lightly greased knife. Drizzle additional lilikoi glaze artistically and sprinkle the remaining 0.17 cup (20g) untoasted shredded coconut flakes over for garnish.
Notes
For a lower-sugar option, use your preferred sugar substitute (e.g., erythritol or monk fruit blend) in equivalent amounts for the granulated sugar, though the texture might be slightly different. Ensure the mochi cools completely before slicing for clean cuts. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 square
- Calories: 265 calories
- Sugar: 23 g
- Sodium: 35 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 42 mg