Butter Mochi Recipe
My Butter Mochi Recipe makes a classic Hawaiian treat that’s perfectly chewy, slightly sticky, with a subtle coconut flavor! It’s made with sweet rice flour and infused with creamy coconut milk, then topped with shredded coconut. You’ll love getting a little taste of Hawaii in this rich, buttery, gluten-free dessert!
This delicious Hawaiian mochi is so easy to make. It’s a little bit decadent, perfectly sweet, and is ready in under 90 minutes! It’s neither a cake nor a traditional mochi, falling somewhere in between. But once you’ve had it for the first time, you’ll understand why it’s so popular! If you love chewy desserts, this has your name written all over it. It certainly does mine!
SAVE THIS HAWAIIAN BUTTER MOCHI RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I actually like this dessert even more the day after I bake it, as it firms up a little and the flavors continue to develop. I eat it at room temperature, but if you like it warm and just a little gooey, you can heat it up in the microwave for about 10 seconds. Serve it with vanilla ice cream for an extra treat!
Ingredients for Butter Mochi
While I don’t usually keep all of these ingredients on hand, they are all easy to find at your local grocery store. If yours doesn’t have Mochiko flour, you can check local Asian grocery stores, Amazon (affiliate link below), or even Walmart might have it.
Here’s what’s on my list when I pull out my Butter Mochi recipe:
Butter
Mochiko rice flour (also called sweet rice flour or glutinous rice flour)
Granulated sugar
Baking powder
Kosher salt
Large eggs
Milk
Pure vanilla extract
Unsweetened canned coconut milk
Shredded coconut (you can use sweetened or unsweetened)
Maldon sea salt, for finishing (you have bought some to make the Cornmeal Cookies, remember? 😉)
You’ll find a complete list of ingredient amounts in the printable recipe card at the end of the post, so make sure you read all the way to the end!
How to Make My Butter Mochi Recipe
First, I prepare everything by making sure my baking rack is in the center of my oven, and then I preheat the oven to 350 degrees F. I also prepare a 9×13-inch baking dish by buttering it. This ensures you get some nice, crispy edges, which is definitely the best part in my opinion, kind like brownie edges!
Next, I melt the butter in a small microwaveable bowl. I start with 30 seconds, and then additional 10-second increments until fully melted. You can also melt the butter on the stovetop.
In a large bowl, I whisk together the Mochiko flour, sugar, baking powder, and kosher salt.
In a separate large mixing bowl, I lightly beat the eggs, then add the milk and vanilla and stir until combined. I pour the wet ingredients into the flour mixture and stir with a rubber spatula or wooden spoon until well combined.
Next, I add the melted butter and unsweetened coconut milk, making sure to shake up the can so it’s completely mixed before I pour it. I mix everything together until it is combined and smooth.
Then I gently pour the batter into my prepared pan. I like to gently bang the pan against the counter to get rid of any air bubbles. I evenly distribute the shredded coconut over the top of the batter, then sprinkle the entire top with a little bit of Maldon salt.
I carefully place the pan in the oven so I don’t disturb any of the coconut on the top. I bake the butter mochi for 60-70 minutes, until the top is golden brown and the mochi is set in the center.
I place the baking dish on a wire rack to cool completely (about an hour). I slice it into 20 pieces using a plastic knife, which helps get clean cuts. Sometimes I need to add a little butter to the knife as well to reduce the sticking.
Recipe Tips
This Butter Mochi is so good, you’ll have to stop yourself from eating too much at once!
Use a metal pan for a perfectly chewy mochi with a baked custard-like center. A glass pan will cook faster, so you may need to reduce the bake time by a few minutes. If you want your butter mochi to be firmer, add a few minutes to the bake time.
Butter mochi isn’t typically served with toppings, but it is delicious with ice cream!
FAQs
Is this Butter Mochi Recipe gluten-free?
Yes, it is! Double-check your shredded coconut, as sometimes they make it in a facility where cross-contamination occurs, but the ingredients themselves are gluten-free.
How do I store Butter Mochi?
Store it in an airtight container at room temperature for up to 3 days. It can be refrigerated, but may harden. Set it back out at room temperature before serving.
Can I freeze Hawaiian Butter Mochi Cake?
Yes, it freezes well. Wrap individual pieces in plastic wrap and store them in a freezer bag. Let it come to room temperature before serving, or reheat.
Is Butter Mochi the same as Japanese Mochi?
No, there are some differences. Both use rice as a main ingredient, but the texture, ingredients, flavor, etc., are a bit different!
Can I make different flavors?
Yes, you can! Add extracts or purees to the wet ingredients, or add powders to the dry ingredients before mixing. Any mix-ins can be added just before pouring the batter into the baking pan.
These are some popular, different variations of butter mochi: ube, passion fruit, matcha, mango, strawberry, peanut butter, and chocolate. The sky is the limit!
Liked Butter Mochi? Try These Rice Desserts Next Time
If you like trying recipes besides the usual cakes and cookies, you might like these sweet treats:
Skip the takeout tonight and make your own Mochi, or Japanese rice cakes, at home! This easy homemade version is made with rice flour, sugar, and coconut milk for a delightful treat that will satisfy your sweet tooth. Whip up a batch for the entire family to enjoy today!
This sweet Italian Rice Pie is a rich and creamy dessert that’s perfect for your Easter holiday table. With a luscious, creamy filling made with rice, ricotta cheese, and the fruity flavor of pineapple, this rice pie is a twist on the traditional Italian dessert that will become a new family recipe you’ll serve every year!
This homemade Creamy Rice Pudding is made with evaporated milk and is ultra creamy and lightly spiced with nutmeg and cinnamon. Learn how to make perfect old-fashioned rice pudding on the stovetop with this easy recipe!
More Coconut Recipes
I like to use the rest of the coconut to bake one of these delicious desserts:
Coconut Macadamia Sugar Cookies
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Butter Mochi Recipe
Ingredients
Instructions
Notes
And the Maldon Salt you have in your pantry when you made the Cornmeal Cookies.
Nutrition
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