This is the best Hawaiian custard butter mochi recipe you will ever find. And it will be well worth your time to have it committed to memory, because it may be your new signature dish in case Bobby Flay ever comes looking for a Throwdown. Now if you’re anything like me, the first time you heard of Hawaiian custard butter mochi you were probably thinking someone was double-talking you. But believe me, this is one of the tastiest treats you will ever stuff into your piehole!
What is Hawaiian Custard Butter Mochi?
So if you’ve never heard of Hawaiian custard butter mochi, first of all, I’m sorry. Secondly, you are in for such a treat that I am actually physically excited for you! As I mentioned before, Hawaiian custard butter mochi is a dessert made from glutinous rice flour, sugar, butter, and eggs. The dough is usually molded into little cubes and then steamed. The final product is a soft, chewy dessert with a creamy custard center and a crispy outer crust.
Excuse me for a moment while I wipe the drool from my keyboard.
History of Hawaiian Custard Butter Mochi This
This decadent dessert was originally brought to Hawaii by Japanese plantation workers arriving from Okinawa. It quickly became a staple dessert for families and special occasions alike. The secret to a great mochi lies in the steaming process, which can be difficult! If you under-steam your mochi, you will end up with something closer to pudding than anything else.
Ok, Ok…just give me the darn recipe!
Hawaiian Custard Butter Mochi Recipe
1 cup glutinous rice flour
1 cup sugar
1/2 cup butter, melted
1/2 cup milk
custard filling (recipe follows)
- In a large bowl, combine the glutinous rice flour, sugar, butter, and eggs. Mix well to combine.
- Add the milk and mix until the dough is wet and sticky.
- Place the dough in a 12-inch steaming pot. Wet your hands and press the dough into the pot until it is evenly spread.
- Steam for 25 minutes over medium heat, or until the mochi is cooked through.
- Remove from the pot and let cool.
- Cut the mochi into small cubes.
- Serve with the custard filling.
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
2 cups milk
3 egg yolks
1 teaspoon vanilla extract
- In a medium bowl, combine the sugar, cornstarch, salt and milk. Whisk until there are no lumps.
- Slowly whisk in the egg yolks and continue to stir for 1 minute or so to temper them.
- Pour the mixture into a medium saucepan.
- Cook over low heat, stirring constantly until the mixture thickens into custard.
- Remove from the heat and stir in vanilla extract. Let cool completely before filling your mochi cubes.
I’m drooling again…
If you are looking for a new signature dish, this decadent dessert may be it. Learn how to make Hawaiian custard butter mochi with our easy recipe and enjoy its creamy custard center and crispy outer crust! The history of the dish is also interesting, as it was introduced by Japanese plantation workers arriving from Okinawa (Mr. Miyogi’s hometown!). If your family loves desserts like these (and who doesn’t?), then try out this tasty treat today! You won’t regret it!