Chewy Hawaiian Butter Mochi
Try this Hawaiian butter mochi recipe for a chewy, buttery, fudgey dessert with crisp, crunchy edges. A Hawaiian favorite, this butter mochi is highly addictive!
- 13.5 oz lite coconut milk
- 1 ½ cup water
- 7 Tablespoons butter melted
- 3 large eggs
- 2 teaspoons vanilla extract
Preheat oven to 375 degrees F.
In a large bowl, combine the dry ingredients in a bowl and whisk out any lumps. In a separate bowl, combine all wet ingredients in a bowl and whisk until smooth.
Add the wet ingredients to the dry ingredients and whisk together until smooth.
Pour the mixture into a well greased nonstick muffin pan or mini loaf pan and bake for 40 - 45 minutes until the edges and surface turn a golden brown. If baking in a 9 x 9 baking dish, bake for 1 hour.
Remove them from the pan and set them on a wire rack to cool before serving. Be sure to let them cool completely to firm up and get a chewy mochi texture.
Calories: 318.31kcal | Carbohydrates: 50.33g | Protein: 5.08g | Fat: 10.4g | Saturated Fat: 6.81g | Cholesterol: 70.29mg | Sodium: 107.96mg | Potassium: 103.5mg | Fiber: 0.84g | Sugar: 25.18g | Vitamin A: 280.63IU | Calcium: 37.18mg | Iron: 1.74mg