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 subtly 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 flavor, 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!
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.)
In a bowl, mix the glutinous rice flour, sugar, baking powder and salt.
Add the beaten eggs, coconut milk, melted butter and vanilla extract. Mix until you have a smooth batter.
Enjoy it warm or cold.💡 Tip: For even more deliciousness, add some grated coconut to the dough or sprinkle with icing sugar before serving.