Hawaiian Mochi
Hawaiian Mochi offers a chewy, tender texture with coconut and vanilla flavors, topped with toasted sesame seeds, perfect for sharing at gatherings or as a sweet snack.
Ingredients
Instructions
- Grease and flour a 9 x 13-inch baking pan.
- Mix mochi flour with baking powder. Set aside.
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Pour coconut milk and evaporated milk into a large glass measure.
- Add enough water to make 1 quart of liquid total.
- With mixer running, gradually add milk mixture to creamed mixture alternately with flour and baking powder mixture.
- Stir in vanilla.
- Pour batter into the prepared pan.
- Sprinkle with toasted sesame seed.
- Bake in a preheated 350°F oven about 1 hour or until a toothpick inserted in the center comes out nearly clean.
- Cool, then cut into 24 pieces.
Tips & Substitutions
For a lighter mochi, consider using half the amount of butter or substituting with coconut oil. You can also experiment with different flavors by adding a touch of almond extract or a splash of pineapple juice to the batter. If you can't find mochi flour, sweet rice flour can be a good alternative, though texture may vary slightly.
Serving Suggestions
Serve Hawaiian mochi as a delightful dessert or snack. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for added indulgence. For a tropical twist, consider serving it alongside a refreshing summer fruit salad or a light beverage like Confetti Ice Cream Punch.
Storage & Reheating
Store leftover Hawaiian mochi in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to a month. To reheat, simply microwave for a few seconds until warm, or enjoy it chilled for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Mochi contains roughly 435 calories, with 9g protein, 29g carbohydrates, and 25g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour instead of mochi flour?
While mochi flour is essential for the unique chewy texture, you can experiment with sweet rice flour in a pinch. However, this could alter the final texture slightly. Be sure to use a recipe specifically for sweet rice flour to ensure desired results.
How do I know when the mochi is done baking?
The mochi is done when a toothpick inserted into the center comes out nearly clean, with just a few moist crumbs. Keep in mind that it will continue to firm up as it cools, so avoid overbaking to maintain its soft, chewy texture.
Can I add mix-ins like fruit or nuts?
Absolutely! Adding mix-ins like chopped macadamia nuts or shredded coconut can enhance the flavor and texture of your mochi. Just be sure not to overcrowd the batter, as this can affect the baking process. Enjoy your creativity!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).