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Delightful Hawaiian Butter Mochi

Featured in Sweet Treats and Baked Goods.

Hawaiian Butter Mochi is a crowd-favorite chewy dessert made with glutinous rice flour (mochiko), creamy butter, and coconut milk. This recipe makes 20 rich and satisfying pieces with a golden top and toasted coconut finish. It's simple to put together–just whisk the wet and dry ingredients, pour into a baking dish, sprinkle with shredded coconut, and bake for about an hour. While cooling takes some patience, the hands-on effort is quick, making it a perfect pick for beginner bakers and mochi fans alike.
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Updated on Thu, 27 Feb 2025 23:01:44 GMT
Stacked squares of golden-brown dessert on a plate. Pin it
Stacked squares of golden-brown dessert on a plate. | quickierecipe.com

Hawaiian butter mochi delivers pure comfort in every bite - tender and chewy on the inside with a golden, crispy coconut crust. This beloved island dessert transforms basic pantry ingredients into an irresistible treat with the perfect balance of sweetness and texture.

At a recent neighborhood luau party, these butter mochi squares disappeared within minutes. The crispy coconut topping and chewy center had everyone reaching for seconds - even those trying mochi for the first time.

Essential Ingredients

  • Mochiko Sweet Rice Flour: 16 oz/454g box, essential for classic mochi texture
  • Butter: 1 cup/226g unsalted, melted, creates crispy edges
  • Sugar: 2 cups/400g granulated, provides balanced sweetness
  • Milk: 1 cup/240ml whole, adds rich creaminess
  • Eggs: 4 large, room temperature, binds ingredients
  • Coconut Milk: 13.5 oz/400ml can unsweetened, gives tropical flavor
  • Baking Powder: 2 teaspoons, provides gentle lift
  • Vanilla Extract: 1 tablespoon pure, enhances flavor
  • Salt: 1 teaspoon kosher, balances sweetness
  • Coconut: 1 cup/85g unsweetened shredded, makes signature crust
  • Sea Salt: 1/2 teaspoon flaky (optional), final seasoning

Preparation Method

Initial Setup:
Preheat oven to 350°F (175°C). Thoroughly butter a 9x13-inch metal baking pan.
Mix Dry Ingredients:
Combine mochiko, sugar, baking powder, and salt until lump-free.
Prepare Wet Mixture:
Whisk eggs well, then blend in milk and vanilla until smooth.
Combine Mixtures:
Pour wet into dry ingredients, mixing thoroughly. Mochiko allows vigorous mixing.
Final Steps:
Add melted butter and coconut milk, stirring to silky smoothness. Pour into pan, tap to release bubbles. Top evenly with coconut and optional sea salt.
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A plate of cake with a fork in it. | quickierecipe.com

The corner pieces always get claimed first in my household - their extra chewy edges paired with the soft center make them especially coveted. I've learned to cut these pieces slightly larger to keep the peace.

Baking Guidance

Watch for a golden brown top with slight jiggle in the center. When gently shaken, the mochi should wobble slightly - this indicates perfect doneness.

Cooling Process

Let cool completely on a wire rack for one hour before cutting. This rest period allows the texture to fully develop and ensures clean slices.

Preparation Tips

Measure and arrange all ingredients before starting. This organized approach ensures smooth, efficient preparation from start to finish.

Service Suggestions

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

Recipe Variations

Consider incorporating almond or coconut extract for subtle flavor variations while maintaining the classic mochi texture.

Storage Guidelines

Store at room temperature in an airtight container up to three days. Texture evolves but maintains delightful chewiness.

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

Years of perfecting this butter mochi recipe have led to this version - one that consistently creates moments of pure delight with each chewy bite. The way it brings together traditional Hawaiian flavors makes it a treasured addition to any gathering, offering authentic island comfort in every piece.

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 often find it at Asian markets or in the international sections of grocery stores.
→ Why is a plastic knife better for cutting mochi?
Because mochi is so sticky, a plastic knife works better to slice it smoothly without everything sticking to the blade.
→ How can I make this recipe suitable for someone avoiding dairy?
For a dairy-free version, swap out the regular milk with extra coconut milk and replace the butter with melted coconut oil.
→ What’s the best way to keep butter mochi fresh?
Store it in an airtight container. You can keep it at room temperature for three days or refrigerate it for up to a week.
→ Why did cracks form on top of my mochi?
A bit of cracking is totally normal and doesn’t impact the taste. To reduce cracks, make sure your oven temperature isn’t set too high, and let the dessert cool down gradually.

Butter Mochi Treat

An irresistible Hawaiian treat that’s rich, chewy, and packed with the flavors of butter and coconut milk, made with soft mochiko flour.

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

Category: Desserts

Difficulty: Intermediate

Cuisine: Hawaiian

Yield: 20 Servings (20 pieces)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base Ingredients

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

→ Wet Ingredients

05 1 stick unsalted butter (8 tablespoons), melted, plus a little extra for greasing the pan
06 4 big eggs
07 2 cups of milk (any fat level you prefer)
08 A 13.5-ounce can of coconut milk without sweetener
09 2 teaspoons of vanilla essence

→ Topping

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

Instructions

Step 01

Move an oven rack to the center of the oven and turn it on to 350°F. Butter or oil a 9x13-inch pan to get it ready. Melt the stick of butter while you’re at it.

Step 02

In a big mixing bowl, stir together the sweet rice flour, kosher salt, baking powder, and white sugar. Use a whisk to combine it well.

Step 03

In a medium-sized bowl, beat together the eggs, milk, and vanilla extract.

Step 04

Pour the wet mixture into the bowl with the dry mix. Stir them together using a wooden spoon until it’s evenly mixed. Add the melted butter and pour in the coconut milk, then stir until the batter is completely smooth.

Step 05

Pour your finished batter into the baking dish you greased earlier. Tap the dish gently on the counter a few times to get rid of air bubbles.

Step 06

Spread the shredded coconut evenly across the top of the batter. If you want, sprinkle flaky salt lightly over it, but do it carefully so you don’t mess up the surface.

Step 07

Put the pan in the oven and bake until the top is golden brown and the texture is firm, about 60 to 70 minutes.

Step 08

Put the pan on a wire rack and leave it to cool completely, which will take around an hour. When it’s ready, cut it into 20 rectangles using a plastic knife greased with butter, if needed, to keep from sticking.

Notes

  1. It’s best to use a plastic knife to cut so the pieces don’t stick.
  2. Sweet rice flour is often labeled as mochiko flour at the store.
  3. Coat your knife with some oil or butter if you notice it sticking.

Tools You'll Need

  • Baking pan, 9x13 inches
  • A quick-to-clean plastic knife for cutting the cool dessert
  • A whisk for mixing dry and wet ingredients
  • Use a big mixing bowl, as you’ll need space to stir
  • A smaller mixing bowl for wet ingredients
  • Wooden spoon to stir everything into batter
  • A cooling rack to settle the cake

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This has dairy (milk and butter) in it
  • Eggs are an ingredient in this dish
  • Coconut is included in the recipe