Name: Coconut-Glazed Butter Mochi Recipe
Prep time: 15 min
Cook time: 50 min
Yield: 8
Ingredients: For Butter Mochi:; Nonstick cooking spray; ½ cup unsalted butter; 1½ cups granulated sugar; 4 large eggs; 1½ tsp vanilla extract; 1½ tsp baking powder; 16 oz glutinous rice flour; 12 oz evaporated milk; 14 oz coconut milk; For Coconut Glaze:; 1 cup powdered sugar; 3 tbsp coconut milk; ½ cup unsweetened coconut

coconut-glazed hawaiian butter mochi recipe

How To Make Coconut-Glazed Butter Mochi

This sticky and milky butter mochi is a fusion of the Filipino bibingka molded like the traditional Japanese mochi, served with a creamy coconut glaze.

Preparation: 15 minutes

Cooking: 50 minutes

Total: 1 hour 5 minutes

Serves:

Ingredients

For Butter Mochi:

nonstick cooking spray,for greasing
½cupunsalted butter
1½cupsgranulated sugar
4large eggs,room temperature
1½tspvanilla extract
1½tspbaking powder
16ozglutinous rice flour
12ozevaporated milk
14ozcoconut milk

For Coconut Glaze:

1cuppowdered sugar
3tbspcoconut milk,plus more if needed
½cupunsweetened coconut,shredded, toasted

Instructions

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray.

Butter Mochi:

In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, and beat until fully incorporated.
Add the vanilla, baking powder, and mochiko flour and whisk until fully combined. Add the evaporated milk and coconut milk and whisk until a smooth batter is formed.
Transfer the batter to the prepared baking dish and spread in an even layer.
Bake for 45 to 50 minutes, until golden brown.
Let the butter mochi cool to room temperature in the pan.

Coconut Glaze:

Whisk together the powdered sugar and coconut milk until smooth and thick. Gradually add more coconut milk, 1 tablespoon at a time, if needed.
Once the butter mochi has cooled, spread the glaze all over the top and sprinkle with the toasted shredded coconut.
Slice into small squares, serve, and enjoy!