Name: Hawaiian Butter Mochi Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: Hawaiian
Ingredients: 2 large eggs; 2 cups coconut milk (see notes below); 1/4 cup melted salted butter (plus extra solid butter to grease pan); 1 teaspoon vanilla extract; 3/4 cup granulated cane sugar; 8 oz mochiko flour (sweet glutinous rice flour); 1/2 teaspoon double-acting baking powder

Jump to Recipe

Introduction

Hawaiian Butter Mochi is a beloved treat known for its chewy texture and rich coconut flavor. This unique dessert blends sweet glutinous rice flour with coconut milk and butter, creating a perfectly tender and golden-topped cake that’s irresistible.

The image shows a soft, square-shaped cake with a smooth, pale yellow inside and a light golden brown top layer that looks slightly crusty. The cake is cut into large rectangular pieces with clean edges, revealing two distinct layers: a thin, darker golden top and a thick, moist, pale yellow body. The cake pieces are placed on white parchment paper on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
3/4 cup granulated cane sugar
2 cups coconut milk
1/4 cup melted salted butter (plus extra solid butter to grease pan)
1 teaspoon vanilla extract
8 oz mochiko flour (sweet glutinous rice flour)
1/2 teaspoon double-acting baking powder

Instructions

Step 1: Preheat the oven to 350°F. Butter an 8×6-inch baking pan, then line the bottom and sides with parchment paper to prevent sticking.
Step 2: In a large bowl, whisk together the eggs, granulated sugar, coconut milk, melted butter, and vanilla extract until fully combined.
Step 3: Gradually mix in the mochiko flour and baking powder until the batter is smooth and uniform.
Step 4: Pour the batter into the prepared pan, spreading it evenly.
Step 5: Bake for 1 hour and 25 minutes, or until the top turns golden brown and a toothpick inserted comes out clean.
Step 6: Allow the mochi to cool completely in the pan, then lift it out using the parchment paper.
Step 7: Cut into 12 squares with a sharp knife and serve.

Tips & Variations

Use full-fat coconut milk for a richer and moister mochi.
Brush the top with extra melted butter before baking for a shinier, more buttery crust.
For a nutty twist, sprinkle toasted shredded coconut or macadamia nuts on top before baking.

Storage

Store leftover mochi in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To refresh, gently warm squares in a microwave or oven before serving to soften the texture.

How to Serve

A golden brown, square-shaped baked cake with a slightly textured, crispy top layer that shows subtle browning around the edges, cut into nine even square pieces, all resting on a crinkled sheet of white parchment paper over a white marbled surface. The cake has a soft, moist inside visible in the cut sections, creating a contrast between the light golden top and the creamy, pale interior. There are slight crumbs around the edges of the parchment. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is mochiko flour and where can I find it?

Mochiko flour is sweet glutinous rice flour commonly used in Japanese and Hawaiian desserts. It can be found at Asian grocery stores or online.

Can I substitute regular rice flour or all-purpose flour?

Regular rice flour and all-purpose flour do not have the same sticky, chewy qualities as mochiko flour, so they are not recommended substitutes for this recipe.