Cinnamon Butter Mochi - Hawaiian-inspired
One of my favorite things about cooking is bringing home a taste of our vacation. I enjoyed Butter Mochi while on vacation in Hawaii this last summer. When I returned home, I wanted to make some myself. After a few tries, I decided to give it a crusty top, much like a brownie. My version adds a couple of tablespoons of sugar as a topping. I also added cinnamon to the topping, but feel free to omit the cinnamon if you're not a cinnamon-lover.
- 1 ½ cups white sugar
- 1 lb mochiko (sweet rice flour - about 3 cups)
- ½ cup butter, melted
- 2 tsp baking powder
- 1 can evaporated milk (12 oz)
- 1 can coconut milk (14 oz)
- 5 eggs
- 1 tsp vanilla
- 2 tbsp brown sugar
- 2 tbsp white sugar
- 2 tsp cinnamon powder (optional)
- Preheat oven to 350F.
- Whisk together eggs, vanilla and milks.
- In a separate bowl, mix together baking powder, sugar and mochiko.
- Gradually add dry ingredients into wet ingredients, whisking between each addition to remove lumps.
- Add melted butter.
- Whisk well to remove lumps. If still lumpy, feel free to pour batter through sieve when pouring into greased baking pan.
- Grease a 9”x13” or two 8”x8” pans.
- Pour batter into pan of choice.
- Sprinkle cinnamon powder, then brown sugar then white sugar on top.
- Bake in preheated oven at 350F for about 45-60 minutes.
- Best served warm with tea.