The Ultimate Hawaiian Coconut Butter Mochi Recipe You’ll Make All Summer

Even though most of us only associate mochi with those tiny, ice-filled balls from the Asian supermarket, the Hawaiian home-style version is a completely different kind of warm comfort food. Well, making this sweet treat at home is way simpler than you can think.

Here’s what you need: 250 g of sticky rice flour, 250 g of coconut milk, 250 ml of water, 2 eggs, 50 g of ghee, 75 g of brown sugar, 5 g of vanilla sugar, 1/2 tsp of baking powder, 1/4 tsp of salt, 2 tbsp of shredded coconut.

Preheat the oven to 175°C.

Melt the ghee and let it cool.

In a large bowl, whisk the eggs until smooth, then add the coconut milk, water, sugar, and salt. Mix until well blended and the sugar has dissolved. In another bowl, combine the sticky rice flour with the baking powder. Add the dry ingredients to the wet ingredients and mix well. You will end up with a runny batter. Now stir in the melted ghee and mix well. This will result in a shiny, runny batter.

Generously grease a rectangular baking pan with ghee. Pour in the batter and sprinkle the surface evenly with shredded coconut. Place it in the oven immediately and bake for 60 minutes. During this time, a golden, crispy crust will form on the cake. While baking, the surface of the cake will rise unevenly, and then sink as it cools — this is how it should be.

Remove the finished cake and let it cool completely at room temperature. The cake’s texture should be dense and firm, yet tender and “chewy.” Cut the cake into squares and serve.