Chewy butter mochi is a Hawaiian specialty, somewhere between a cake and a Japanese treat. It was my Japanese friend who introduced me to it. I must admit, I was captivated by its texture. Made with glutinous rice flour , and therefore gluten-free, it has a soft, slightly elastic texture, but with a slightly crispy crust. Inspired by the Japanese and Portuguese influences of the archipelago, this reimagined mochi is simple to prepare and requires only a few basic ingredients. In terms of contrasting textures, this little cake reminded me of a canelé, with its soft, melt-in-your-mouth interior and perfectly baked crust. As for the taste, the coconut milk will bring you closer to the beaches of Hawaii. This dessert keeps very well and can be enjoyed hot or cold, according to your preference. Discover this simple, original, and delicious recipe!

Butter Mochi or Hawaiian gluten -free Hawaiian cake, irresistibly melting and crunchy.

Hawaii

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Preparation time 10 mins Cooking time 1 hrs Total time 1 hour 10 minutes

Difficulty: Beginner Cooking Temp: 180 C Servings: 10

Cooking method: Traditional

Ingredients

Servings

• 250g of glutinous rice flour
• 200 g of sugar
• 2 eggs
• 400 ml coconut milk
• 60g of melted butter
• 1 teaspoon of vanilla extract
• 1 tsp gluten-free baking powder
• 1 pinch of salt

Preparation

1. Prepare the ingredients and preheat your oven to 180°C (350°F). Grease a square or rectangular baking pan. (I used muffin tins and a small loaf pan.)

   
2. In a bowl, mix the glutinous rice flour, sugar, baking powder and salt.
   
3. Add the beaten eggs, coconut milk, melted butter and vanilla extract. Mix until you have a smooth batter.
   
4. Pour the mixture into the mold and smooth the surface.
5. Bake for 50 to 60 minutes, until the top is golden brown and the center is set.
6. Allow to cool before cutting into squares.
7. Enjoy it warm or cold.
   

Note

💡 Tip: For even more deliciousness, add some grated coconut to the dough or sprinkle with icing sugar before serving.

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