Ono Butter Mochi: A Sweet Hawaiian Delight

Ono Butter Mochi is a classic Hawaiian dessert that brings together the rich flavors of coconut and butter in a chewy, moist treat made with rice flour. This easy-to-make dessert is perfect for tropical-themed parties, family gatherings, or when you’re craving something sweet and indulgent. With its soft, dense texture and sweet coconut flavor, it’s sure to become a favorite.

Quick Benefits

• Easy to make: This recipe is simple, requiring just a few ingredients and minimal prep time.
• Chewy and flavorful: The glutinous rice flour gives the mochi its signature chewy texture, while coconut and butter provide a rich, tropical flavor.
• Versatile: Perfect for dessert or a sweet snack, Ono Butter Mochi fits well at any occasion.
• Crowd-pleasing: The recipe yields 12 servings, making it ideal for sharing at parties or gatherings.

Essential Ingredients

1. Mochiko (glutinous rice flour): This flour forms the base of the mochi, giving it its chewy and sticky texture.
2. White sugar: Sweetens the dessert and balances out the richness of the coconut and butter.
3. Baking powder: Helps the mochi rise slightly, contributing to its light texture.
4. Butter: Adds richness and a smooth, velvety flavor to the mochi.
5. Whole milk: Adds creaminess and moisture, helping to bring the ingredients together.
6. Eggs: Provide structure and richness to the mochi.
7. Vanilla extract: Adds depth of flavor, enhancing the overall taste.
8. Sweetened, flaked coconut: Gives the mochi a sweet coconut flavor and a bit of texture.

Preparation Steps

1. Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the wet ingredients: In a medium bowl, whisk together the eggs, vanilla extract, and milk.
3. Combine the dry ingredients: In a separate larger bowl, mix the mochiko, sugar, and baking powder.
4. Mix the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Add the butter and coconut: Mix in the melted butter and flaked coconut, stirring until fully incorporated.
6. Pour into the baking dish: Pour the batter into the prepared 9×13-inch baking dish and spread it evenly.
7. Bake: Bake for 1 hour in the preheated oven. The top should be golden brown when done.
8. Cool and serve: Let the mochi cool completely before cutting it into squares and serving.

Health Benefits

• Coconut: Coconut is a good source of healthy fats and fiber, supporting heart health and digestion.
• Eggs: Eggs provide protein, which is essential for muscle repair and growth.
• Dairy: The whole milk in the recipe adds calcium, which is vital for bone health.
• Energy boost: With its combination of sugars and fats, this treat provides a quick energy boost when needed.

Serving Suggestions

• As a dessert: Serve Ono Butter Mochi as a sweet treat after a tropical-themed meal or BBQ.
• With a hot drink: Pair it with coffee, tea, or even a tropical fruit juice for a refreshing combo.
• For parties: Cut the mochi into small squares and serve as a fun, bite-sized treat at your next gathering.
• With whipped cream: Top the mochi with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

Creative Variations

• Add chocolate chips: Stir in chocolate chips to the batter for a rich chocolate-coconut flavor.
• Use shredded coconut: Swap the flaked coconut for shredded coconut for a finer texture.
• Add fruit: Mix in diced tropical fruits like pineapple or mango for added freshness and sweetness.
• Make it dairy-free: Use coconut milk and a dairy-free butter substitute to make the recipe dairy-free.
• Flavor variation: Add a touch of almond extract or lime zest for a different flavor twist.

Storage Tips

• Room temperature: Store leftovers in an airtight container at room temperature for up to 3 days.
• Refrigeration: If you prefer, you can store it in the fridge for up to a week. Let it come to room temperature before serving.
• Freezing: These mochi squares freeze well. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw before serving.

Pro Tips

• Let it cool completely: Make sure to let the mochi cool completely before cutting it to ensure clean slices and the best texture.
• Don’t overmix: Mix the batter just until everything is incorporated. Overmixing can affect the texture of the mochi.
• Even spreading: When pouring the batter into the pan, use a spatula to spread it evenly for consistent cooking.
• Check for doneness: If the top is golden and a toothpick comes out clean, the mochi is done. If it’s still wet, bake for a few more minutes.

Frequently Asked Questions

Q: Can I make this recipe gluten-free?
A: Yes! Since the recipe uses mochiko (glutinous rice flour), it’s naturally gluten-free.

Q: Can I make this ahead of time?
A: Yes, you can make this dessert ahead of time and store it in an airtight container for up to 3 days or refrigerate it for up to a week.

Q: Can I add more coconut?
A: Absolutely! If you love coconut, feel free to add more shredded or flaked coconut to the batter or sprinkle extra on top before baking.

Q: Can I use non-dairy milk?
A: Yes, you can substitute whole milk with coconut milk, almond milk, or any other non-dairy milk of your choice.

Q: Is this mochi crunchy or soft?
A: Ono Butter Mochi has a chewy, dense texture, with a slightly crispy top due to the baking, making it a delicious contrast of soft and crisp.

This Ono Butter Mochi is a simple yet indulgent dessert that brings the tropical flavors of Hawaii to your table. Its chewy texture and sweet coconut flavor make it a perfect treat for any occasion!

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