Baked Butter Mochi Cups Topped with Haupia Pudding

Total Time:
1 hr 35 min
30 min
1 hr 5 min

24 servings

  • Mochi Cups:
  • 3 cups sugar
  • 2 1/3 cups sweet rice flour, such as Mochiko brand
  • 3 teaspoons baking powder
  • 2 cups milk, at room temperature
  • 5 eggs
  • 1 stick (1/4 pound) butter, at room temperature
  • One 12-ounce can coconut milk
  • Haupia Pudding:
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • One 12-ounce can coconut milk
  • Special equipment: Two 12-cup cupcake pans; Cupcake liners

  • For the cups: Preheat the oven to 350 degrees F. Prepare two cupcake pans with cupcake liners.

  • In a stand mixer fitted with a paddle attachment, mix the sugar, flour and baking powder at medium speed. Then add the milk, eggs, butter and coconut milk, and mix until smooth.

  • Fill the cupcake liners to the top. Bake until golden brown, 45 minutes to 1 hour. Set aside to cool.

  • For the pudding: Mix the sugar, cornstarch and salt in mixer at medium speed. Then slowly add coconut milk and mix until smooth. Transfer the mixture to a small pot, and cook on the stovetop over medium heat until thickened, 3 to 5 minutes. Cool and set aside.

  • To assemble, add a dollop of the cooled haupia pudding on top of the cooled butter mochi cups. Then it's ready to be served. Enjoy!

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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