Butter mochi is a traditional Hawaiian treat, it is made with a high glutenous rice flour called Mochiko Flour. Like most Hawaiian food Butter Mochi is a fusion of different cultures who most likely met on in a plantation village. My guess on how butter mochi has come to be is that it is a hybrid of Japanese Mochi and Filipino Bibingka. Butter mochi has a spring-like chew much like traditional mochi and a coconut-y cake like taste much like a Bibingka. Bibingka is an unfrosted coconut sheet cake that I have not had but I want to make some and looking into it the two are very similar.
My grandfather was my first family member to immigrate from the Philippines, he was in his teens when he took a job with the sugar plantations and lived for years in the bachelor houses. It’s very easy for me to visualize him sitting around with the other plantation workers snacking on so yummy treats and sharing their cultures with each other. Cooking for one another with ingredients they’re familiar with in a literal melting pot. I know that’s why I love Hawaii so much. The Hawaiian culture is so open and caring and homey feeling. When I have something as simple as butter mochi it means something, and I love that feeling.
Like any recipe, there are many variations on how to make butter mochi but this recipe and method is my tried and true that comes out perfect every time. If you want to boost the coconut you can add 1/2c of shredded coconut into the batter and sprinkle an additional 1/2c to the top before baking. I am I guess what you call a purist because I like mine plan, I don’t even use coconut milk in my recipe because I like to control to the coconut flavor as well as when I use coconut milk it messes with the texture. I stick to whole milk.
9×13 pan full cut into 2 inch cubes
- 1 pound of Mochiko Flour (which a little more than 1 box)
- 2 1/2c white Sugar
- 1t Baking Soda
- 1/2c Butter, Melted
- 3c Whole Milk
- 5 Eggs
- 1t Vanilla extract
- 1t Coconut extract
- pinch of salt
To Start: Melt butter in a small sauce pan, once it’s melted pour into a 9×13 baking pan, move around to coat bottom and edges then pour into bowl.
Step One: Add room temperature eggs to the butter and mix well.
Step Two: Add sugar to the butter mixture, then add both extracts.
Step Three: Sift flour, baking soda, and salt then add to the wet ingredients.
Step Four: Pour batter into buttered dish cover with foil and bake for 45 minutes.
Step Five: Remove foil and bake for an additional 15 or until a toothpick comes out clean. Let cool and cut into squares. I cut mine into 2″ squares so it’s a easy 2-3 biter. Butter mochi can be eaten warm or my preferred way at room temp.