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Tasty Hawaiian Butter Mochi

As seen in: Classic American Desserts: Timeless Treats for Every Sweet Tooth

Butter Mochi is a chewy dessert favorite made using glutinous rice flour, butter, and coconut milk. This recipe makes 20 delicious pieces with a golden crust and toasted coconut topping. Mixing the wet and dry ingredients, pouring it into a pan, sprinkling coconut, and baking for about an hour is all it takes. While you'll need patience as it cools, the minimal prep makes this perfect for first-time bakers and mochi lovers alike.
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Refreshed on Tue, 11 Mar 2025 04:26:46 GMT
Layers of golden chewy dessert served on a dish. Save it
Layers of golden chewy dessert served on a dish. | iamcooker.com

Every mouthful of Hawaiian butter mochi brings total joy - chewy and soft inside with a crunchy, golden coconut exterior. This treasured dessert from the islands turns everyday kitchen staples into an addictive sweet that perfectly balances texture and sweetness.

These butter mochi squares vanished in seconds at our block party luau. Everyone grabbed another piece - even first-timers couldn't resist the combo of that crunchy coconut top and chewy middle.

Key Components

  • Mochiko Sweet Rice Flour: 16 oz/454g box, gives that signature mochi chew
  • Butter: 1 cup/226g unsalted, melted, forms those tasty crisp edges
  • Sugar: 2 cups/400g granulated, adds just enough sweetness
  • Milk: 1 cup/240ml whole, makes everything creamy
  • Eggs: 4 large, room temperature, holds it all together
  • Coconut Milk: 13.5 oz/400ml can unsweetened, brings island vibes
  • Baking Powder: 2 teaspoons, helps everything rise slightly
  • Vanilla Extract: 1 tablespoon pure, boosts overall taste
  • Salt: 1 teaspoon kosher, cuts through sweetness
  • Coconut: 1 cup/85g unsweetened shredded, creates that special top layer
  • Sea Salt: 1/2 teaspoon flaky (optional), finishing touch

Cooking Steps

Getting Ready:
Heat your oven to 350°F (175°C). Generously butter a 9x13-inch metal baking dish.
Handle Dry Stuff:
Mix mochiko, sugar, baking powder, and salt until smooth.
Work With Wet Items:
Beat eggs thoroughly, then add milk and vanilla until everything blends.
Bring Everything Together:
Add wet mix to dry ingredients, stirring well. Don't worry about overmixing since mochiko can take it.
Finishing Touches:
Stir in melted butter and coconut milk until silky. Pour into your pan, tap it to get rid of air bubbles. Sprinkle coconut evenly on top with optional sea salt.
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A plate of cake with a fork in it. | iamcooker.com

In my family, everyone fights over the corner pieces with their extra chewy edges and soft centers. I've started cutting those pieces bigger to avoid arguments.

Oven Watchpoints

Look for a golden top that still jiggles a bit in the middle. When you shake the pan gently, it should wobble slightly which means it's done just right.

Cooling Instructions

Let it cool fully on a rack for an hour before cutting. This waiting time helps the texture get perfect and lets you cut clean pieces.

Pre-Cook Organization

Get everything measured and laid out before you start. This makes the whole process smoother and faster from beginning to end.

Serving Ideas

Cut into big squares when serving. While it's great on its own, fresh tropical fruit makes a wonderful side option.

Different Takes

Try adding a bit of almond or coconut extract for new flavors while keeping that classic chewy texture everyone loves.

Keeping Fresh

Keep in an airtight container at room temp for up to three days. The texture changes a bit but stays deliciously chewy.

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Three pieces of cake on a plate. | iamcooker.com

I've spent years tweaking this butter mochi recipe to get it just right. It now reliably creates those magical moments when you bite into that chewy goodness. The way it captures authentic Hawaiian flavors makes it a hit at any get-together, giving everyone a taste of island comfort with every bite.

Common Questions

→ What is mochiko flour, and where can I find it?
Mochiko, also called sweet rice flour, is a type of glutinous rice flour. It’s usually available in Asian grocery stores or in the international aisles of larger supermarkets.
→ Why should I use a plastic knife to cut mochi?
Plastic knives work well for sticky desserts like mochi since they help you slice it cleanly without the dough sticking to the blade.
→ How do I adjust this for a dairy-free diet?
To make it dairy-free, replace regular milk with more coconut milk and swap butter with melted coconut oil.
→ What’s the best way to store butter mochi?
Keep it in a sealed container. It stays fresh at room temperature for three days or in the fridge for up to a week.
→ Why did cracks appear on top of my mochi?
Small cracks are completely normal and won’t change the taste. To avoid excessive cracking, make sure your oven temperature is correct and let it cool at its own pace.

Hawaiian Butter Mochi

This classic Hawaiian snack is soft, chewy, and full of creamy coconut and buttery flavors, all made with tender rice flour.

Preparation
20 Mins
Cooking Duration
70 Mins
Complete Duration
90 Mins
By: sofia


Complexity: Moderate

Origin: Hawaiian

Output: 20 Portions (20 rectangles)

Diet Types: Plant-Based (with dairy/eggs), No Gluten

What You'll Need

→ Base Ingredients

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

→ Wet Ingredients

05 2 teaspoons vanilla extract
06 4 large eggs
07 A 13.5-ounce can of unsweetened coconut milk
08 1 stick of unsalted butter (8 tablespoons), melted, and a bit extra for greasing
09 2 cups milk (whichever fat content you like)

→ Topping

10 1/2 cup unsweetened shredded coconut
11 Flaky salt (optional, if you'd like)

Preparation Steps

01 Step

Shift an oven rack to the center and set it to 350°F. Grease a 9x13-inch baking dish with butter or oil. Melt the butter and keep it handy.

02 Step

Grab a big bowl and whisk together white sugar, the mochiko, salt, and baking powder until everything looks evenly mixed.

03 Step

In another smaller bowl, mix up the eggs, milk, and vanilla until it’s well blended.

04 Step

Add the wet ingredients to the dry ones. Stir everything with a wooden spoon until almost smooth. Pour in the coconut milk and melted butter, then keep stirring to make the batter silky.

05 Step

Take the ready batter and pour it into your greased dish. Tap the pan lightly on your counter a few times to remove any trapped air bubbles.

06 Step

Sprinkle the shredded coconut over the batter. Toss a bit of flaky salt lightly on top if you feel like it, but don’t overdo it to keep the surface even.

07 Step

Slide the pan into the oven and bake for about an hour to 70 minutes, or until the top turns golden and the cake feels firm.

08 Step

Once baked, rest the dish on a rack and let it cool completely, which should take about an hour. Use a buttered plastic knife to slice into 20 neat portions when it's cool.

Additional Tips

  1. Cutting works better with a plastic knife to stop sticking.
  2. Mochiko is just another name for sweet rice flour at stores.
  3. Butter or oil your knife if it starts to stick while cutting.

Required Equipment

  • A 9x13-inch baking dish
  • Plastic knife for clean cutting once cooled
  • Whisk to combine ingredients
  • Large bowl to mix dry and wet together
  • Smaller bowl for combining wet ingredients
  • Wooden spoon for stirring the batter
  • Cooling rack to let the cake cool

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • This contains dairy products like milk and butter.
  • Eggs are included here.
  • Coconut is part of this dessert.