Coconut Cream - I like to use coconut cream over coconut milk because I find that it has a stronger coconut flavor and it contains a bit more fat as well which gives the cakes a crisper texture.What makes butter mochi stand out from any other brownie or bar is its satisfying and chewy center combined with its coconut and vanilla flavor. They are typically crispy on the outside, chewy, and buttery in the middle. They are traditionally baked in a square or rectangular baking pan and cut into squares. If you have extra condensed milk, try using it on our easy moist banana bread that uses yellow roasted bananas! What is Hawaiian Butter Mochi?īutter mochi originates from Hawaii and is a popular snack made with Mochiko flour (sweet rice flour), sugar, eggs, and coconut milk. It gives any desserts a more buttery-rich flavor and it gives it an amazing scent that wafts throughout the house. If you look at my list of desserts, you'll notice that I also love using condensed milk to sweeten them. If you have never had butter mochi, I highly urge you to give it a try, do keep in mind that they are lightly sweetened so they are not as indulgent as a fudgy brownie but they are wonderful with a cup of tea/coffee or as an afternoon snack. Whenever I make this, everyone always seems to fight for the corner pieces so why not bake this in a muffin tin so that everyone gets corner pieces?
My favorite part of this Hawaiian butter mochi treat is the crispy edges and the satisfying chewiness in the center.
Chewy on the inside with crispy and crunchy edges on the outside! Table of Contents Mini Hawaiian Butter Mochi recipe lightly sweetened with condensed milk with hints of vanilla & coconut.
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