It seems like butter mochi is Hawaii’s take on the Japanese dessert regular mochi. It’s easier to make than traditional mochi and it’s super easy to eat.
Chocolate Butter Mochi
2 cups (9.25 ounces) glutinous rice flour, not plain rice flour.
2 cups (16 ounces) white sugar
1 tablespoon baking soda
1/2 cup (4 ounces) butter
1 cup (6.25 ounces) chocolate chips
|Like brownies but better!|
24 ounces evaporated milk
2 teaspoons vanilla extract
2 eggs beaten
This is how you do it:
In a large bowl combine the rice flour, sugar and baking soda. Mix it.
In a microwave safe dish combine the butter and chocolate. Heat in 20 increments stirring until it’s completely smooth.
In a bowl of a mixer pour in the chocolate mixture. Add the milk, vanilla and eggs.
To the wet mixture add the flour/sugar mixture. Stir until combined. Scrape the sides of the bowl.
Prepare a 9×13 inch pan by spraying the heck out of it with cooking spray. Then do it again. Pour the batter into the pan. It will be very loose. Bake 50-60 minutes. The center will still be jiggly, but a knife inserted will come out clean. Let it cool before cutting it. This is better if you don’t refrigerate it.
Serve to your friends and be amazed at how much they love it!