Hawaiian Butter Coconut Baked Moch

Hawaiian Butter Coconut Baked Mochi is a rich, chewy, and delightfully tropical dessert that combines the buttery goodness of classic mochi with the creamy, aromatic flavors of coconut. This easy-to-make treat is perfect for family gatherings, potlucks, or any occasion where you want to impress your guests with something unique yet simple. Inspired by Hawaiian desserts and the texture of traditional Japanese mochi, this baked version is a fusion of flavors and textures, offering a chewy center with a slightly crisp golden top.

Whether you’re a longtime mochi lover or trying it for the first time, this buttery coconut version will have you hooked from the very first bite. It’s naturally gluten-free, uses pantry-friendly ingredients, and is as beautiful as it is delicious.

Why You’ll Love This Recipe

• Tropical Flavors: The combination of butter, coconut, and a hint of vanilla gives this dessert a deliciously tropical vibe.
• Easy to Make: No special tools or techniques are required, making it perfect for bakers of all levels.
• Naturally Gluten-Free: Made with sweet rice flour, this dessert is ideal for those avoiding gluten.
• Perfect for Sharing: This recipe makes a generous batch, perfect for parties, potlucks, or gifting.
• Chewy and Addictive: The signature texture of mochi—soft, stretchy, and slightly sticky—makes it an irresistible treat.

Preparation Time and Servings

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 24 squares
Serving Size: 1 square

Nutritional Information (per serving)

• Calories: 190
• Carbohydrates: 26g
• Protein: 2g
• Fat: 9g
• Fiber: 1g
• Sugar: 14g

Ingredients

Dry Ingredients:

• 1 box (16 oz) mochiko sweet rice flour (or glutinous rice flour)
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 1 tsp baking powder
• ¼ tsp salt

Wet Ingredients:

• 1 can (13.5 oz) coconut milk
• 1 cup whole milk (or evaporated milk for a richer flavor)
• ½ cup unsalted butter, melted and slightly cooled
• 4 large eggs
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional, for extra coconut flavor)

Topping:

• ½ cup sweetened shredded coconut

Step-by-Step Instructions

Step 1: Preheat and Prepare the Baking Dish

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with butter or nonstick spray, ensuring the edges are well-coated.

Step 2: Combine the Dry Ingredients

1. In a large mixing bowl, whisk together the mochiko flour, granulated sugar, brown sugar, baking powder, and salt until well combined.

Step 3: Mix the Wet Ingredients

1. In a separate medium bowl, whisk the coconut milk, whole milk, melted butter, eggs, vanilla extract, and coconut extract (if using) until smooth and fully incorporated.

Step 4: Combine Wet and Dry Ingredients

1. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to create a smooth, lump-free batter. The batter should be thick but pourable.

Step 5: Pour and Top

1. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
2. Sprinkle the shredded coconut evenly over the top of the batter. This will toast during baking, creating a golden, crispy topping.

Step 6: Bake the Mochi

1. Place the baking dish in the preheated oven and bake for 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
2. If the coconut topping starts browning too quickly, tent the dish loosely with aluminum foil.

Step 7: Cool and Slice

1. Remove the mochi from the oven and allow it to cool completely in the baking dish. This step is crucial for achieving the perfect chewy texture.
2. Once cooled, use a sharp knife to cut the mochi into 24 squares. For cleaner cuts, wipe the knife with a damp cloth between slices.

Step 8: Serve and Enjoy

1. Serve the mochi at room temperature as a snack, dessert, or even breakfast treat. Store leftovers in an airtight container.

Ingredient Background

Mochiko Flour

Mochiko flour, also known as sweet rice flour or glutinous rice flour, is the star ingredient in this recipe. It’s what gives mochi its signature chewy texture. Despite the name, it doesn’t contain gluten and is naturally gluten-free.

Coconut Milk

Coconut milk adds richness and a creamy, tropical flavor to the mochi. Full-fat coconut milk is recommended for the best results.

Butter

Melted butter gives the mochi its buttery richness and enhances the golden crust on top. You can substitute it with coconut oil for a dairy-free option.

Shredded Coconut

The shredded coconut topping provides texture and enhances the coconut flavor, creating a toasty, crispy layer that contrasts beautifully with the chewy mochi.

Sugar

A combination of granulated sugar and brown sugar gives the mochi the perfect balance of sweetness and caramel-like depth.

Technique Tips

• Mix Slowly: When combining the wet and dry ingredients, mix just until smooth to avoid overworking the batter.
• Butter Your Knife: For clean slices, lightly grease your knife or dampen it with water between cuts.
• Cool Completely: Allow the mochi to cool fully before slicing, as this helps it set and develop its chewy texture.
• Use Full-Fat Coconut Milk: Light coconut milk won’t provide the same rich flavor and creamy texture.

Alternative Presentation Ideas

• Mini Mochi Squares: Bake the mochi in a mini muffin tin for bite-sized treats. Adjust the baking time to 20-25 minutes.
• Layered Mochi: Divide the batter in half and tint one portion with food coloring (such as pandan green or taro purple). Pour the colored batter on top of the plain batter for a layered effect.
• Individual Servings: Bake the batter in small ramekins for individual servings.

Additional Tips for Success

1. Room Temperature Ingredients: Bring your eggs and milk to room temperature for a smoother batter and even baking.
2. Don’t Overbake: Overbaking can dry out the mochi. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
3. Toast the Coconut: If you love extra crunch, toast the shredded coconut in a dry skillet before sprinkling it on top of the batter.
4. Flavor Boost: Add a pinch of nutmeg or cardamom to the batter for a subtle spice note.

Recipe Variations

• Mango Mochi: Fold in 1 cup of diced fresh or frozen mango for a fruity twist.
• Pineapple-Coconut Mochi: Add ½ cup of crushed pineapple (drained) and reduce the coconut milk slightly.
• Chocolate Coconut Mochi: Mix in ¼ cup of cocoa powder to the batter for a chocolatey variation.
• Matcha Mochi: Add 1 tablespoon of matcha powder to the dry ingredients for a green tea flavor.

Freezing and Storage

Freezing Instructions

• To Freeze: Slice the mochi into squares and wrap each piece individually in plastic wrap. Store in a freezer-safe bag for up to 3 months.
• To Thaw: Let the mochi sit at room temperature for 15-20 minutes before serving.

Storage Tips

• Store the mochi in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Refrigerated mochi may firm up slightly but can be softened in the microwave for a few seconds.

Healthier Twist Ideas

• Reduce Sugar: Lower the amount of granulated and brown sugar by 25% for a less sweet version.
• Use Coconut Oil: Replace butter with coconut oil for a dairy-free and heart-healthy option.
• Add Whole Grains: Substitute ½ cup of mochiko flour with almond flour or oat flour for added fiber.
• Lower Fat: Use light coconut milk and 2% milk instead of full-fat versions.

Serving Suggestions for Events

• Potluck Favorite: Serve the mochi on a large platter, garnished with extra toasted coconut or powdered sugar for presentation.
• Tropical Dessert Bar: Pair the mochi with other tropical treats like pineapple upside-down cake, mango sorbet, or coconut macaroons.
• Tea Time: Serve alongside green tea, jasmine tea, or a refreshing coconut iced latte.
• Holiday Table: Add this mochi to your holiday dessert spread for a unique and crowd-pleasing treat.

Special Equipment

• Whisk: Essential for mixing the batter until smooth and lump-free.
• 9×13-Inch Baking Dish: Ensures even baking and creates perfect squares for serving.
• Fine-Mesh Sieve: Useful for sifting flour and creating a smooth batter.

Frequently Asked Questions

1. Can I use regular rice flour instead of mochiko flour?
No, regular rice flour doesn’t have the same sticky, chewy properties as mochiko flour and won’t yield the same texture.

2. Can I make this recipe dairy-free?
Yes, substitute whole milk with almond milk or another plant-based milk and use coconut oil instead of butter.

3. Can I reduce the sugar?
Absolutely. You can reduce the sugar by up to 25%, but keep in mind that the sweetness balances the richness of the coconut milk and butter.

4. Can I add nuts or fruit to the batter?
Yes! Chopped macadamia nuts, toasted almonds, or dried fruit like mango or pineapple can be mixed into the batter for added texture and flavor.

5. How do I keep the mochi from sticking to the knife?
Lightly grease your knife with butter or run it under hot water, then wipe it dry before cutting.

6. Can I use sweetened coconut milk?
You can, but reduce the sugar slightly to avoid an overly sweet result.

7. How do I reheat mochi?
Reheat individual squares in the microwave for 10-15 seconds to restore their chewy texture.

8. What makes the top golden and crispy?
The butter and natural sugars in the batter caramelize during baking, creating a golden, slightly crisp top.

Conclusion

Hawaiian Butter Coconut Baked Mochi is the perfect blend of tropical flavors and irresistible texture, making it a dessert that’s both indulgent and comforting. Whether served at a special occasion or enjoyed as a sweet treat after dinner, this mochi is sure to delight everyone who tries it. With its easy preparation, customizable variations, and stunning presentation, this recipe is a must-try for anyone looking to add a touch of Hawaiian flair to their dessert repertoire. Bake a batch today and let the tropical vibes transport you to paradise!

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