Hawaiian Butter Mochi with Choco Surprise
In 2018, Cal and I had the best time in Oahu, HI. Aside from the endless sunshine and beach time, we fell in love with the Hawaiian cuisine especially the yummy butter mochi dessert.
PHOTO: Last day in HI, and we saw this sign on our way to the airport. So, we immediately pulled over and grab a box full of authentic goodness chewy butter mochi. The shirtless guy next to me was my proof that I was really in Hawaii.
If you’ve been following my food vlogs, you know by now that I’m not going to be satisfied without adding a twist to this well loved hawaiian dessert. So, I decided to add a choco surprise! I mean, why not?! I must admit that the first time I tried this vision of mine, I failed. The chocolate branches sunk all the way to the bottom of the cake. Tsk-tsk. No worries, I got it, the second try. Please read my tips on the recipe below to avoid this mistake.
The taste reminds me of another popular rice cakes in the Philppines called Moron of Samar. These cakes are also famous and traditionally made with chocolate. Combining the hawaiian style mochi plus the chocolate surprise from Moron, you can’t go wrong.
PHOTO: Cheers to living the ALOHA life! 🤙
Hawaiian Butter Mochi with Choco Surprise
Equipment
- small 18x13 cm mold
Ingredients
- 125 g sweet glutinous flour Mochiko in US
- 3 tbsp unsalted butter
- 1 egg room temperature
- 1/2 cup almond milk cow or coconut milk
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp bourbon vanilla
- pinch of salt
- 3 Cailler chocolate branches or similar
Garnish
- chopped roasted hazelnuts
Instructions
- Pre-heat oven to 350 °F / ~175 °C
- In a small saucepan, melt butter. Cool and set aside.
- In a mixing bowl, mix egg and sugar.
- Add almond milk. Mix.
- Add melted butter. Saving some for topping later.
- In a separate mixing bowl, combine sweet rice flour, baking powder and salt.
- Gradually add dry ingredients to the wet. 2 to 3 tbsp at a time. Mix until smooth.
- Add vanilla extract.
- Unwrap chocolates.
- Transfer 3/4 portion of the batter into the mold.
- Gently add chocolates on top.
- Gently pour the remaining batter on top of chocolates.
- Bake for 30 minutes.
- Do not open the oven.
- Lower the temperature to 300 °F/ 150 °C
- Bake for another 10-15 minutes or until top is golden brown.
- Let it cool down for a minumum of 1 hour. The longer the better.
- Brush top with some melted butter.
- Sprinkle with chopped roasted hazelnuts.
- Gently cut in squares.
- Serve and enjoy!
Notes
- Always pre-heat oven before baking.
- Use room temperature egg and almond milk.
- For cold eggs, grab a bowl and fill it with warm water, then submerge eggs for 2-3 minutes.
- To avoid burnt butter, turn off heat half way then let it melt off stove.
- Check baking powder for expiration.
- Adding chocolates for this recipe is totally optional, but if you don't have this type of chocolate in your area, I suggest that you find something similar or try chocolate balls as an alternative.
- Be careful and pay attention to when you can add the chocolates into the batter to avoid it from sinking to the bottom of cake. Refer to the instructions above.
- PATIENCE- is needed before cutting the mochi cake. There is a minumum of 1 hour cool down. The longer you wait the better. If the cake is cool to touch, you may cut it.
- Plan ahead before serving. For example, if you want this as an evening dessert, you need to bake this in the morning so it can have the proper cool down.
- Finally, if you're a visual person like me, watch the step-by-step video tutorial on youtube.
WATCH The Butter mochi Step-By-Step Video Tutorial:
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.
Follow and Tag Me Here: I’m curious how well yours turned out.
