Butter Mochi is a classic Hawaiian sweet treat.
- Cooking spray
- ¾ c. mochiko (120 g.)
- ⅓ c. granulated sugar, plus more for topping
- ¼ c. packed brown sugar
- ½ tsp. baking powder
- ½ tsp. kosher salt
- 3 tbsp. butter, mostly melted
- 1 large egg
- ½ c. coconut milk
- ⅓ c. evaporated milk
- 1 tsp. pure vanilla extract
- ½ c. shredded coconut, for topping (optional)
- Preheat oven to 375°. Grease a 24-cup mini cupcake tin with cooking spray.
- In a large bowl, whisk together mochiko, granulated sugar, brown sugar, baking powder, and salt. In a medium bowl, whisk together butter and egg until smooth, then whisk in coconut milk, evaporated milk, and vanilla.
- Pour milk mixture into the dries and whisk until completely smooth. Divide batter evenly among the 24 cupcake tins, about 1 tablespoon in each. For coconut butter mochi, top each cake with 1 teaspoon of coconut.
- For crème brûlée butter mochi, leave plain. (For a mix, top half the cakes with coconut and leave half plain!)
- Bake until edges are golden and tops are puffy, 18 to 22 minutes.
- For crème brûlée butter mochi, sprinkle a thin layer of sugar on top of baked cakes and use a kitchen torch to caramelize sugar on top. Let cool until sugar hardens.
- For a cakier texture, serve butter mochi while warm; for a chewier consistency, let mochi cool completely before serving.