Baked Butter Mochi Cups Topped with Haupia Pudding

Name: Baked Butter Mochi Cups Topped with Haupia Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/3 cup sugar; 2 tablespoons cornstarch; 1/8 teaspoon salt; One 12-ounce can coconut milk

Servings: persons

1
Special equipment: Two 12-cup cupcake pans; Cupcake liners
2
For the cups: Preheat the oven to 350 degrees F. Prepare two cupcake pans with cupcake liners.
3
In a stand mixer fitted with a paddle attachment, mix the sugar, flour and baking powder at medium speed.
4
Then add the milk, eggs, butter and coconut milk, and mix until smooth.
5
Fill the cupcake liners to the top.
6
Bake until golden brown, 45 minutes to 1 hour.
7
Set aside to cool.
8
For the pudding: Mix the sugar, cornstarch and salt in mixer at medium speed.
9
Then slowly add coconut milk and mix until smooth.
10
Transfer the mixture to a small pot, and cook on the stovetop over medium heat until thickened, 3 to 5 minutes.
11
Cool and set aside.
12
To assemble, add a dollop of the cooled haupia pudding on top of the cooled butter mochi cups.
13
Then it's ready to be served.
14
Enjoy!

1388

kcal

Calories

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups sugar, 2 1/3 cups sweet rice flour, such as Mochiko brand, 3 teaspoons baking powder, 2 cups milk, at room temperature, and more.

Yes, Baked Butter Mochi Cups Topped with Haupia Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!