Hawaiian Butter Mochi

Ingredients

• ½ cup unsalted butter
• 1 cup granulated sugar
• 2 whole large eggs
• 1 teaspoon vanilla extract
• 1.5 cups sweet rice flour (mochiko)
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 cup whole milk

Instructions

1. 1

   Preheat your oven to 350°F. Line a 9-by-13-inch baking dish with parchment paper, leaving some overhang on two sides for easy removal later—this prevents sticking and makes it easy to lift out the mochi cake once baked.

2. 2

   In a small bowl, whisk together 1.5 cups sweet rice flour (mochiko), 0.5 cup all-purpose flour, 1 teaspoon baking powder, and 0.25 teaspoon fine sea salt. Set the dry mixture aside.

3. 3

   Cut 0.5 cup unsalted butter into cubes and place in a large mixing bowl. Let it soften at room temperature for about 5 minutes until it's soft enough to press your finger through easily, but not melting.

4. 4

   Add 1 cup granulated sugar to the softened butter. Using an electric mixer on medium speed or a wooden spoon and elbow grease, beat for 2-3 minutes until the mixture is light, pale, and fluffy—this incorporates air and creates a tender crumb.

5. 5

   Crack 2 large eggs into a small bowl and whisk to combine. Pour the eggs into the butter mixture in two additions, beating on medium speed for about 30 seconds after each addition, scraping down the sides of the bowl with a rubber spatula. Stir in 1 teaspoon vanilla extract.

6. 6

   Add the dry flour mixture to the wet ingredients in two additions, alternating with 1 cup whole milk: add one-third of the flour mixture and stir until just combined, then add half the milk and stir gently, then add the remaining flour and the rest of the milk. Stir just until combined—overworking will make the mochi tough instead of tender and chewy.

7. 7

   Pour the batter into your prepared 9-by-13-inch baking dish and use an offset spatula or the back of a spoon to spread it into an even layer.

8. 8

   Slide the baking dish into the preheated 350°F oven. Bake for 35-40 minutes, until the top is light golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs—the cake should still be slightly jiggly in the very center when you gently shake the pan, as it will set as it cools.

9. 9

   Remove the mochi cake from the oven and let it cool in the pan at room temperature for at least 15 minutes. As it cools, the mochi layer will settle and set, creating that signature chewy, gooey texture.

10. 10

    Once cooled, grasp the parchment paper overhangs and lift the entire mochi cake onto a cutting board. Using a sharp knife dipped in warm water and wiped clean between cuts, slice into 2-by-3-inch rectangles or 2-inch squares, depending on your preference—dipping the knife keeps the sticky mochi from clinging to the blade.

11. 11

    Serve at room temperature or slightly chilled. The mochi stays best in an airtight container at room temperature for up to 3 days, though it's most tender and chewy on the day it's made.

Tools you’ll need

• 9-by-13-inch baking dish
• parchment paper
• small bowl
• whisk
• large mixing bowl
• electric mixer or wooden spoon
• rubber spatula
• offset spatula or spoon
• instant-read thermometer or toothpick
• cutting board
• sharp chef's knife

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