It’s not a secret that I love making & eating anything with a chewy, mochi-like texture. And one of my all-time favorites? Butter mochi, a popular homemade treat in Hawaii. There are plenty of variations of this dessert (see my Ube Butter Mochi recipe) but this one is especially good.
My aunt used to make these for family parties and get-togethers and I would always eat at least 4 by myself. They’re everything that I like about butter mochi (sweet, chewy, and delicious) but with a chocolatey flavor. And while these aren’t closely related to brownies at all, I like to call them that because they’re what I wish brownies were (it’s no secret that I’m not a brownie person).
Like all butter mochi variants, this recipe is so easy to make. You basically mix everything in a bowl, transfer to a pan, and bake! The original recipe calls for evaporated milk but, since I didn’t have any, I subbed for a mixture of almond milk and heavy whipping cream (1 cup and 1/2 cup respectively). Depending on what you have at home, you can use a 12-ounce can of evaporated milk or 1 1/2 cup of whole milk.
Make sure to cool these all the way before cutting, to ensure a clean edge. These make a good amount, so they’re perfect for sharing. Store any leftovers in an airtight container for up to 1 week.
- 2 cups mochiko flour
- 1 3/4 cups granulated sugar
- 3 tbsp cocoa powder
- 1 tbsp baking soda
- 2 eggs, beaten
- 1 1/2 cup whole milk
- 1 can coconut milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- Preheat the oven to 350° F. Grease and flour a 9-by-13 inch pan.
- In a large bowl, mix together the mochiko flour, sugar, cocoa powder, and baking soda.
- Add the eggs, milk, butter, and vanilla. Mix until well combined and smooth.
- Pour into the prepared pan and bake for 1 hour and 10 minutes. Cool before slicing.