Hawaiian Vegan Butter Mochi
A Taste Of Hawaii That You Just Have To Try
This Hawaiian Vegan Butter Mochi is a rich dessert with just enough sweetness. It is a very sticky, gooey delicious treat. For those of you that have not had it before it might be very unusual because of its texture. Don’t let that hold you back, give it a try. It is definitely one of those desserts that after you eat it a couple of times you are going to want it again. It is surprising how much children end up liking this because it really does not taste that sweet. But! They will reach for more. Believe me, mine always did. There is just something very nurturing about it. Definitely a comfort food.
How To Make Hawaiian Vegan Butter Mochi
Mochi rice originated in China and is a semi-sweet rice. The Japanese make mochi rice cakes and that is more of what this recipe is from, but with a vegan Hawaiian twist of course. Mochi rice desserts come in different varieties. Some have no eggs or butter and are mostly made with coconut milk, with or without shredded coconut in it. There is even mochi rice desserts wrapped around ice cream. Love those!
I lived in Hawaii for five and a half years while my daughter was young. It was a fantastic experience of Asian and Hawaiian culinary fusion. Our taste palates were so awakened there. Every time we went to a new restaurant it was a new adventure. This recipe is a combination of two Hawaiian recipes. I had to modify it to vegan but I think it came out really good. At least with no eggs and vegan butter it is now cholesterol free. Although, the original recipes with the eggs and real butter made it more on the sticky custard side. But! I think you will like this version.
Don’t let the color fool you in this recipe. It is just the dark brown sugar. It is not common to use brown sugar in mochi recipes, but I really like it and wanted to share it with you. I wanted to use coconut sugar but it is hard to melt down and not be grainy. The used the brewer’s yeast in this recipe to have more of a buttery taste and add more color and nutrition. The egg replacer I used is by Bob’s Red Mill, it really works so well. It is the glue to these mochi bars. Love this egg replacer.
Using Mochi Sweet Rice Flour
I have always used this American Mochiko brand of sweet rice flour. Even when I lived in Hawaii it was the go to brand of choice. I like this mochi rice because it is gluten free and that leads to one less thing to worry about. You can find it in the Asian Food section in most grocery stores.
Mochi is not very sticky when mixing it, it is after it is cooked. It gets very sticky! In fact the cooked Hawaiian Vegan Butter Mochi cuts best with an oiled sharp knife. Use this oiled knife technique after the mochi has cooled. Although, it is hard to let it cool, I like this dessert warm out of the oven. This recipe gets harder after you refrigerate it. It will last about five days after it is refrigerated.
It is nice to have a little bit of Hawaii again in this mochi recipe even if it doesn’t last long. I have some other ideas for future mochi recipes. So stay tuned! We just like eating way too much of these sweet rice desserts. I hope you enjoy it as much as we do.
Hawaiian Vegan Butter Mochi
Equipment
- 2 Large mixing bowls
- 1 Small bowl
- 1 Large stirring spoon
- 1 Large scraper
- 1 Fork or whisk
- 1 Electric hand mixer
- 1 9 x 13 baking pan
- 1 Large sharp knife
Ingredients
- 1 box Mochiko Sweet Rice Flour
- 2 cups Dark Brown Sugar
- 1 can Regular Coconut Milk
- 1½ cups Drinking Regular Coconut Milk
- ½ cup Vegan Butter
- 1 Tbsp Brewer's Yeast
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- ½ tsp Sea Salt
- MAKING THE EGG REPLACER
- 3 Tbsp Bob's Red Mill Egg Replacer, mix together with the ½ cup of drinking coconut milk listed next.
- ½ cup Drinking Coconut Milk
Topping
- ⅓ cup Shredded Coconut
- 5 pinch Sea Salt, see YouTube video
Instructions
- Pre-heat oven to 350° and oil your 9 x 13 baking pan.
Making The Egg Replacer
- In a small bowl add the egg replacer and the ½ cup of coconut milk. Whisk together well and set aside to rest and thicken as you prepare the batter.
Mochi Dry Ingredients
- In a large bowl mix all the dry ingredients together. Make sure to crush the brown sugar with the back of your spoon while mixing and breaking up the clumps of brown sugar. Mix well.
Wet Ingredients
- In the second large bowl mix together all the wet ingredients. (Do not add egg replacer yet) If the canned coconut milk is lumpy ( like in my YouTube video) with the coconut oils in it then just microwave for 30 seconds to soften it up. Then use the electric hand mixer to blend the wet mixture well. After all the wet ingredients are together add the egg replacer that you had mixed together in the small bowl in the beginning to the wet ingredients. Mix again with the electric hand mixer, well. (The egg replacer will be a little thick.)
- Make a well in the middle of the dry ingredients and pour the wet ingredients into it. Mix with a spoon until ruffly mixed than continue mixing with the electric hand mixer. The mixture should be smooth when done.
- Pour the Mochi mixer into the prepared 9 x 13 inch baking pan. Tap the pan on the surface to move any bubbles to the top.
- Sprinkle the top with the shredded coconut and pinches of sea salt. Like in the YouTube video.
- Put the mochi in the oven for 1 hour. The top should be golden brown when done.
- Let cool for 20 minutes. Cut with an oiled large sharp knife.
- Enjoy!