Description
This banana butter mochi is a Hawaiian-style baked mochi packed with real banana. Chewy and custardy in the center with a crisp, cakey crust, made with sweet rice flour and coconut milk.
Ingredients
Scale
- 3 Bananas (pureed)
- 3/4 cup Coconut Milk
- 2 Eggs
- 5 tbsp Unsalted Butter (melted)
- 1 tsp Vanilla Extract
- 1/4 cup granulated sugar
- 1/4 cup Light Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1.5 cups sweet rice flour
Equipment
Instructions
- Puree the bananas. Blend ripe bananas until smooth. If firm, roast them unpeeled at 300F for 15 minutes first, then puree.
- Whisk the wet ingredients. In a large bowl, whisk the coconut milk, eggs, melted butter, vanilla, pureed banana, granulated sugar, and light brown sugar until smooth.
- Sift in the dry. Sift the baking powder and sweet rice flour into the bowl and whisk smooth. Whisk in the cinnamon.
- Fill the pan. Line a square pan with parchment and pour in the batter. Add any nuts or mix-ins now.
- Bake. Bake at 350F for 45 minutes, until golden and set.
- Cool and slice. Cool 1 to 2 hours until fully set, then slice into squares.
Notes
- The riper the bananas, the sweeter and more banana-forward the mochi.
- You must use glutinous sweet rice flour (mochiko); regular rice flour will not give you the chew.
- A 9×9 pan makes thinner, chewier squares; a smaller pan makes thicker, more custardy ones.
- Let it cool completely before slicing or it will be gummy and hard to cut.
- Store airtight at room temp up to 2 days, then refrigerate; warm briefly to soften the chew.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, Japanese
Nutrition
- Serving Size: 1 square
- Calories: 185 kcal
- Sugar: 11g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg