Butter mochi is a classic Hawaiian dessert. This rich, dense, and chewy cake gets its texture from glutinous rice flour, also known as mochiko flour. The unique texture of this cake makes it incomparable to nearly any other dessert. The coconut milk, light brown sugar, and vanilla add nuanced layers of flavor for a dessert that may look simple, but tastes anything but.
Hawaiian Butter MochiHawaiian Butter Mochi
- 4 tbsp unsalted butter, melted
- 1 (14 oz) can full-fat coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 1½ cups mochiko flour
- 1½ tsp baking powder
- ½ tsp salt
1) In a medium bowl, whisk together melted butter, coconut milk, eggs, vanilla, and light brown sugar until combined.
2) In a separate large bowl, whisk together mochiko flour, baking powder, and salt. Add coconut milk mixture to flour mixture, whisking to combine.
3) Spray a Suvie pan with cooking spray, pour batter into the prepared pan, and tap on the countertop to remove any air bubbles. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
4) Remove cake from Suvie and allow to cool in pan for 5 minutes before inverting on a drying rack to cool. Cut into 16 pieces and serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
Nutritional Information per serving (16 servings per recipe): Calories 200, Total Fat 8g, Total Carbohydrates 28g, Total Sodium 170mg, Total Protein 2g.