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Bite into these gooey, decadent Hawaiian mochi bars. They’re absolutely irresistible!
Butter mochi is a classic Hawaiian dessert that’s exactly what it sounds like: butter and mochi combined into one dense, decadent, and delicious treat. I’ve had butter mochi once years ago at a restaurant and have not been able to stop thinking about it. Because this dessert originates from Hawaii, it’s traditionally made with coconut milk, often combined with condensed, evaporated, or regular milk. This recipe uses only coconut milk and regular milk, which works perfectly since I rarely keep condensed or evaporated milk on hand. The coconut flavor isn’t overpowering, in fact, its subtlety is what makes this butter mochi so good.
Traditional butter mochi doesn’t include any flavor add-ins, but I chose to make a matcha-flavored version for both added flavor and color. The matcha flavor is subtle, so if you prefer a classic butter mochi, feel free to omit it. This recipe is adapted from Snixy Kitchen.
What is sweet rice flour?
Sweet rice flour is ground short-grain glutinous rice and is high in starch, giving food a chewy texture. It is commonly used in East and Southeast Asian cuisines to make desserts and entrees. Sweet rice flour should not be confused with other flours such as glutinous rice flour or tapioca starch. A common sweet rice flour brands flour is Koda Farms, which can often be found in the International aisle and Asian grocery stores. Bob’s Red Mill also sells sweet rice flour.
Coconut Matcha Butter Mochi
Description
These matcha butter mochi bars are chewy, rich, and incredibly easy to make. This is the perfect dessert for coconut lovers.
Ingredients
Instructions
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Preheat oven to 350 °F.
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In a medium bowl, whisk together sweet rice flour salt, matcha powder, and granulated sugar.
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In a large bowl, whisk together egg, butter, coconut milk, and milk. Pour in the dry mixture into the wet and whisk until evenly incorporated.
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Spray the baking pan with non-stick spray generously and pour the mixture into the pan.
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Bake in the oven for 45 minutes at 350 °F.
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Remove the pan from the oven and sprinkle the coconut flakes on the top. Place the mochi back in the oven for an additional 15 minutes.
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Remove the mochi from the oven and allow it to cool in the pan for at least 20 minutes.
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Slice it into squares and enjoy!
Nutrition Facts
Servings 12
Serving Size 1
- Amount Per Serving
- Calories 207kcal
- % Daily Value *
- Total Fat 9g14%
- Sodium 66.9mg3%
- Total Carbohydrate 30.2g11%
- Dietary Fiber 0.4g2%
- Sugars 14g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store in an airtight container in the fridge for up to 5 days.
To reheat from the fridge, microwave on high for 18-20 seconds.
