Description
Enjoy the tropical flavors of Hawaiian Butter Mochi with Purple Yam, a chewy and delightful dessert that beautifully combines rich ingredients.
Ingredients
Scale
- 1 cup Glutinous Rice Flour
- 1 cup Sugar (brown or coconut for variation)
- 1 cup Coconut Milk
- 2 Eggs
- 1 cup Purple Yam Paste (or sweet potato as a substitute)
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
- Prepare Your Baking Dish: Grease an 8×8 inch baking dish with butter or non-stick spray.
- Mix Dry Ingredients: In a bowl, whisk together glutinous rice flour, sugar, and baking powder.
- Combine Wet Ingredients: In another bowl, mix coconut milk, eggs, and vanilla extract until smooth.
- Incorporate the Purple Yam Paste: Fold in the purple yam paste until fully blended.
- Combine Dry and Wet Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Transfer to Baking Dish: Pour the batter into the prepared dish and spread evenly.
- Bake: Place the dish in the oven and bake for about 45 minutes, or until the edges are lightly browned and a toothpick comes out clean.
- Cool and Slice: Let the mochi cool in the pan for 10 minutes, then slice and serve, dusted with powdered sugar if desired.
Notes
Serve warm or at room temperature. Pairs well with fresh fruits or a scoop of ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 square
- Calories: 295
- Sugar: 25g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Hawaiian dessert, mochi, purple yam, gluten-free, tropical flavors