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Irresistible Hawaiian Butter Mochi

Featured in Sweet Endings: Irresistible Desserts.

Hawaiian butter mochi is a crowd-pleasing dessert featuring sweet rice flour (mochiko), buttery richness, and coconut milk. This recipe makes 20 chewy, flavorful squares with a caramelized top layer and coconut sprinkles. Simply combine the wet and dry ingredients, pour into a baking dish, sprinkle coconut on top, and bake for around an hour. Although cooling requires patience, prepping is super quick and easy. It’s perfect for dessert lovers of all skill levels!
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Updated on Fri, 07 Mar 2025 05:22:28 GMT
A stack of three butter mochi squares. Pin it
A stack of three butter mochi squares. | linacooks.com

Experience the magic of butter mochi, a beloved Hawaiian dessert that combines chewy sweetness with a golden, crispy exterior. This traditional treat features rich coconut and vanilla flavors in every perfectly textured bite.

Recently prepared for a neighborhood gathering, this butter mochi earned rave reviews for its contrasting textures and authentic island flavors. First-time tasters were instantly converted into mochi enthusiasts.

Essential Ingredients

  • Mochiko Sweet Rice Flour: 16 ounces (454g), Essential for authentic chewiness
  • Melted Butter: 1 cup (226g), Creates crispy edges
  • Sugar: 2 cups (400g), Provides balanced sweetness
  • Whole Milk: 1 cup (240ml), Adds rich texture
  • Eggs: 4 large, Creates structure
  • Coconut Milk: 13.5 ounces (400ml), Delivers tropical flavor
  • Baking Powder: 2 teaspoons, Provides gentle lift
  • Vanilla Extract: 1 tablespoon, Enhances flavor
  • Kosher Salt: 1 teaspoon, Balances sweetness
  • Shredded Coconut: 1 cup (85g), Forms signature crust
  • Sea Salt: 1/2 teaspoon (optional), Final seasoning

Preparation Method

Initial Setup:
Preheat oven to 350°F (175°C). Thoroughly grease a 9x13-inch metal pan.
Mix Dry Ingredients:
Combine mochiko, sugar, baking powder, and salt until lump-free.
Prepare Wet Mixture:
Beat eggs thoroughly, blend with milk and vanilla.
Combine Mixtures:
Mix wet into dry ingredients completely. Blend until smooth.
Final Steps:
Incorporate butter and coconut milk. Pour into pan, tap to release bubbles. Top with coconut and optional salt.
A plate of cake with a fork in it. Pin it
A plate of cake with a fork in it. | linacooks.com

The coveted corner pieces offer an extra dimension of chewiness where edges meet center. These special pieces deserve slightly larger portions to prevent friendly competition among guests.

Perfect Texture Guide

Monitor baking time carefully. The top should achieve golden brown while maintaining a slight jiggle in the center - this indicates ideal doneness.

Final Preparation

Allow complete cooling on a wire rack for one hour minimum. This crucial step ensures proper texture development and easier cutting.

Kitchen Organization

Pre-measure all ingredients before beginning. This preparation ensures smooth assembly and consistent results.

Service Recommendations

Cut into generous squares for serving. Though traditionally enjoyed plain, fresh tropical fruit makes an excellent accompaniment.

Customization Options

Consider subtle variations using different extracts while maintaining the classic mochi texture and structure.

Storage Guidelines

Store in an airtight container at room temperature. Enjoys peak texture for three days while maintaining signature chewiness.

Three pieces of cake on a plate. Pin it
Three pieces of cake on a plate. | linacooks.com

This perfected butter mochi recipe represents years of traditional baking experience. Its ability to create memorable moments through authentic Hawaiian flavors makes it a treasured addition to any gathering.

Frequently Asked Questions

→ What exactly is mochiko flour, and where can I buy it?
Mochiko is a type of glutinous rice flour, also called sweet rice flour. You’ll usually find it in Asian markets or the international section of bigger grocery stores.
→ Why use a plastic knife to slice mochi?
A plastic knife helps reduce sticking due to the mochi’s soft and sticky texture, making it much easier to cut.
→ Is it possible to make this recipe dairy-free?
Absolutely! Just swap regular milk for more coconut milk and replace butter with coconut oil.
→ What’s the best way to store leftover butter mochi?
Keep it in an airtight container. It’ll last up to 3 days at room temperature or about a week in the fridge.
→ Why did the surface of my mochi crack?
Small cracks on top are normal and don’t change the flavor. To avoid major cracking, bake at the right temperature and let it cool slowly.

Butter Mochi Treat

A soft, delightful island dessert pairing butter and coconut milk with the unique stretchiness of rice flour.

Prep Time
20 Minutes
Cook Time
70 Minutes
Total Time
90 Minutes
By: Paolina

Category: Desserts

Difficulty: Intermediate

Cuisine: Hawaiian

Yield: 20 Servings (20 pieces)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base Ingredients

01 2 cups white sugar
02 1/2 teaspoon kosher salt
03 2 teaspoons baking powder
04 1 pound mochiko (glutinous rice flour)

→ Wet Ingredients

05 4 large eggs
06 2 teaspoons vanilla essence
07 1 stick (8 tablespoons) melted unsalted butter (plus extra for greasing)
08 2 cups of any milk you like (whole, low-fat, etc.)
09 1 can (13.5 ounces) of plain coconut milk (unsweetened)

→ Topping

10 A sprinkle of flaky salt (this is optional)
11 Half a cup of shredded coconut (unsweetened)

Instructions

Step 01

Move the oven rack to the mid-level and heat to 350°F. Use some butter or oil to coat a 9x13-inch baking dish. Melt the butter.

Step 02

In a big mixing bowl, combine the mochiko, sugar, baking powder, and kosher salt. Give it a good whisk to mix them up.

Step 03

Grab another bowl (medium size) and whisk the milk, eggs, and vanilla together until it’s all smooth.

Step 04

Stir the wet mixture into the dry bowl using a wooden spoon until everything’s blended well. Toss in that melted butter and the coconut milk, and mix until the batter is smooth and everything’s combined nicely.

Step 05

Pour your batter into the greased dish. Gently tap the pan on your counter to pop any air bubbles.

Step 06

Spread the shredded coconut across the top evenly, being careful not to mess up the batter underneath. Sprinkle some flaky salt if you want.

Step 07

Pop it in the oven and bake for 60-70 minutes, or until the top is beautifully golden and the cake is set.

Step 08

Leave the cake to cool completely on a wire rack for about an hour. Cut it into 20 pieces using a buttered plastic knife to keep the cake from sticking.

Notes

  1. It’s easier to avoid sticking if you use a plastic knife instead of a metal one.
  2. Mochiko flour is also called sweet or glutinous rice flour.
  3. You can grease the knife with a little butter or oil if it sticks while cutting.

Tools You'll Need

  • A 9x13-inch baking dish
  • One large mixing bowl
  • A medium-sized mixing bowl
  • A whisk
  • A wooden spoon
  • A cooling rack for the pan
  • A plastic knife to cut the cake

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (milk, butter)
  • Has eggs
  • Contains coconut