Q: Can I make Hawaiian Butter Mochi ahead of time?

A: Yes, it stores well in an airtight container for a few days.

Q: Is this dessert gluten-free?

A: Yes, using mochiko (sweet rice flour) makes it naturally gluten-free.

A: Consider chocolate, fruits, or extracts like almond or mint for variation.

A: Absolutely, just use a larger baking dish and increase baking time as needed.

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Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
In a large mixing bowl, combine the melted butter and sugar until fully mixed.
Add the coconut milk, milk, and vanilla extract into the butter-sugar mixture, stirring until smooth.
In a separate bowl, mix together the mochiko flour, baking powder, and salt.
Gradually blend the dry ingredients into the wet ingredients, stirring until combined. Don’t overmix.
Pour the batter into the prepared baking dish and spread it evenly.
Place in the oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick comes out clean when inserted.
After baking, let it cool before cutting into squares. Optionally, sprinkle shredded coconut on top before serving.

For best texture, ensure your mochi is fully baked but not overcooked. Use alternative sweeteners for a healthier version if desired.