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Ono Butter Mochi
Prep
5 mins
Cook
1 hr
Servings
12
Difficulty
Hard
This beloved Hawaiian dessert is one of my go to treats because it's honestly so simple to make. Ono butter mochi comes together in just five minutes of prep, and then you let the oven do all the work for an hour. The mochiko flour is naturally gluten free and packed with carbohydrates for sustained energy, making this a satisfying indulgence. What I love most is how forgiving this recipe is, combining creamy coconut with rich butter and eggs into a cake that's crispy on top and wonderfully chewy inside. It's the kind of dessert that tastes fancy but costs very little to make, and your friends will be amazed you whipped it up yourself.
Ella x
Ingredients
- 11 pound mochiko (glutinous rice flour)
- 22 ½ cups white sugar
- 11 teaspoon baking powder
- ½ cup butter, melted½ cup butter, melted
- 33 cups whole milk
- 55 eggs
- 11 teaspoon vanilla extract
- 11 cup sweetened, flaked coconut
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- 2
In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
- 3
Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.
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