Coconut Ulu Butter Mochi

Soft and Chewy Mochi Flavored with Coconut Milk and Hawaiian Ulu

Butter Mochi is a popular Island dessert in Hawaii that was created after the blending of several cultures. I decided to incorporate Ulu, also known as Breadfruit, into the mochi for its unique taste and flavor. Breadfruit used to be an important staple in Polynesian culture that provided as a major food source for many islanders. The name breadfruit comes from the bread like texture and aroma of the fruit after it is steamed. I encourage anyone who has access to breadfruit to try it out. This recipe is a perfect introduction to breadfruit if you aren't familiar with it. Let me know in the comments below if you tried the recipe or your thoughts on breadfruit.

Dry Ingredients:

3 cups Mochiko (sweet rice flour)

1 cups sugar

1 teaspoons baking powder

¼ tsp salt

Wet Ingredients:

13.5 oz canned coconut milk (one can)

1 cup water

7 Tablespoons melted vegan unsalted butter***

½ cup steamed and chopped Ulu (Breadfruit)

2 teaspoons vanilla extract

*** I used Miyoko’s unsalted butter. You can choose to use salted vegan butter, just omit the ¼ tsp of salt in the recipe to compensate.

Procedures

Preheat the oven to 375 degrees. Then, grease and line a 9x9 inch pan with neutral oil and parchment paper.

Into a large bowl, sift in the dry ingredients and whisk until well incorporated. Set aside and prepare the wet ingredients.

In a blender, add all of the wet ingredients and blend until all the mixture is completely smooth.

Add a third of the wet ingredients to the dry and whisk until well combined. Add another third of the wet ingredients and whisk until well combined. Add the last third of the wet ingredients into the bowl and whisk until everything is well incorporated.

Pour the batter into the greased and parchment paper lined 9x9 inch pan. Tap the pan gently on the counter to eliminate any air bubbles. Optionally, you can add toppings like shaved coconut or chopped nuts. Place the pan into the oven and bake for one hour or until the edges are golden brown.

Once the mochi is fully cooked, remove the pan from the oven and let cool on a wire rack until completely cool. Cut and serve the mochi. Store the mochi in an airtight container to preserve. Best enjoyed within three to four days.