Airfryer Hawaiian Butter Mochi
Airfryer Hawaiian Butter Mochi
Ingredients
- 1 cup whole milk
- 3/4 cup white sugar
- 220 g glutinous rice flour, (around a cup)
- 1/2 can coconut cream, or coconut milk
- 2 large eggs
- 1/4 cup butter, almost melted (around 1/2 of a stick)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- as needed shredded coconut, optional, for topping
Instructions
- 1
Add the whole milk, coconut cream (or coconut milk), white sugar, large eggs, vanilla, and almost melted butter to a large mixing bowl.
⏱️ 3 min
- 2
Add the glutinous rice flour to the bowl with the wet ingredients.
⏱️ 1 min
- 3
Whisk all the ingredients together in the bowl until well combined. Overmixing is not an issue for this recipe.
⏱️ 3 min
- 4
Add the baking powder to the mixture and whisk again until the batter is smooth.
⏱️ 2 min
- 5
Pour the smooth batter into a square pan that has been lined with parchment paper.
⏱️ 2 min
- 6
Place the pan with the batter into an air fryer. Cover the pan with foil or another suitable cover.
⏱️ 1 min
- 7
Airfry the mochi for 1 hour at 180°C (350°F).
⏱️ 60 min•🌡️ 180
- 8
After 1 hour, carefully remove the cover from the pan.
⏱️ 1 min
- 9
Continue to airfry for an additional 15-30 minutes at 160°C (325°F), or until the top forms a golden crust. If desired, sprinkle with shredded coconut during the last 5-10 minutes of cooking.
⏱️ 15 min•🌡️ 160
- 10
Once baked, carefully remove the pan from the air fryer.
⏱️ 1 min
- 11
Using the parchment paper, carefully lift the Hawaiian Butter Mochi out of the pan and remove the parchment paper from the sides.
⏱️ 1 min
- 12
Allow the mochi to cool slightly, then cut into squares and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Airfryer Hawaiian Butter Mochi
- 1 cup whole milk
- 3/4 cup white sugar
- 220 g glutinous rice flour, (around a cup)
- 1/2 can coconut cream, or coconut milk
- 2 large eggs
- 1/4 cup butter, almost melted (around 1/2 of a stick)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- as needed shredded coconut, optional, for topping
Instructions
- 1
Add the whole milk, coconut cream (or coconut milk), white sugar, large eggs, vanilla, and almost melted butter to a large mixing bowl.
⏱️ 3 min - 2
Add the glutinous rice flour to the bowl with the wet ingredients.
⏱️ 1 min - 3
Whisk all the ingredients together in the bowl until well combined. Overmixing is not an issue for this recipe.
⏱️ 3 min - 4
Add the baking powder to the mixture and whisk again until the batter is smooth.
⏱️ 2 min - 5
Pour the smooth batter into a square pan that has been lined with parchment paper.
⏱️ 2 min - 6
Place the pan with the batter into an air fryer. Cover the pan with foil or another suitable cover.
⏱️ 1 min - 7
Airfry the mochi for 1 hour at 180°C (350°F).
⏱️ 60 min•🌡️ 180 - 8
After 1 hour, carefully remove the cover from the pan.
⏱️ 1 min - 9
Continue to airfry for an additional 15-30 minutes at 160°C (325°F), or until the top forms a golden crust. If desired, sprinkle with shredded coconut during the last 5-10 minutes of cooking.
⏱️ 15 min•🌡️ 160 - 10
Once baked, carefully remove the pan from the air fryer.
⏱️ 1 min - 11
Using the parchment paper, carefully lift the Hawaiian Butter Mochi out of the pan and remove the parchment paper from the sides.
⏱️ 1 min - 12
Allow the mochi to cool slightly, then cut into squares and serve.
⏱️ 5 min