Description
Chewy, buttery Hawaiian mango butter mochi made easy with a boxed butter mochi mix and a swirl of sweet mango jam. A tropical twist on a classic island dessert.
Ingredients
Units
Scale
- 1 bag Hawaii's Best Hawaiian Butter Mochi Mix
- 1 cup water
- 2 Eggs
- 4 tbsp Unsalted Butter, melted
- 3 oz mango jam (such as Dip into Paradise)
- 6 to 8 tsp mango jam, for dolloping
Equipment
Instructions
- Preheat and whisk the wet base. Preheat your oven to 350 F. In a large mixing bowl, whisk together the eggs and water until smooth.
- Add the mix. Pour in the whole bag of butter mochi mix and whisk until a smooth batter forms.
- Stir in the butter. Melt the butter in a microwave-safe bowl, then pour it into the batter and whisk until fully combined.
- Add the mango jam. Whisk in 3 oz of mango jam until evenly blended into the batter.
- Pan it up. Line an 8×8 baking pan with parchment paper, then pour in the batter.
- Dollop and bake. Drop 6 to 8 teaspoon-sized dollops of mango jam across the top, then bake for 60 minutes.
- Cool, then cut. Let it cool for about 2 hours so it sets, then cut into pieces and enjoy.
Notes
- Use a ripe, well-flavored mango jam. It is the main flavor, so a good jam makes a big difference.
- Melt the butter fully before adding it so it blends in smoothly instead of leaving streaks.
- Do not overbake. Pull it when the edges are golden and set; the center firms up as it cools.
- Let it cool completely before slicing. Warm butter mochi tears instead of cutting into clean squares.
- Wipe your knife between cuts for the neatest edges.
- Prep Time: 10
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 185 kcal
- Sugar: 15g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg