Cakes, Fine Desserts

Gorgeous Hawaiian Butter Mochi

4.86 from 55 votes
My Hawaiian Butter Mochi recipe is like a cross between a cake and Japanese mochi without the ice cream — baked to perfection!
A plate of Hawaiian Butter Mochi have baking.

Hi Bold Bakers!

Hawaiian Butter Mochi is a favorite in Hawaii — it’s a dessert you can find everywhere on the islands! You’ll find it in a lot of bakeries there, but you’ll also see many home chefs making their own version because not only is it so delicious — it’s also super easy! This recipe is also part of my Bold Baking Worldwide initiative to bring you amazing recipes from around the globe! Make sure you check out last week’s lovely Malva Pudding from South Africa.

[ Looking for Japanese Mochi Ice Cream? Get my recipe! ]

Butter mochi is soft and chewy thanks to Mochiko Flour (also called glutinous rice flour or sweet rice flour). This is a super important ingredient, and no other flour will do! Since we’re using this type of flower, butter mochi is also a gluten-free snack!

The flavor of butter mochi is perfect too: it’s so rich, isn’t too sweet, and has subtle flavors of vanilla, butter, and coconut — it tastes like you just went on a tropical holiday. But it’s really the texture that makes this dessert so lovely! 

A stack of Hawaiian Butter Mochi on a plate.

What Is Butter Mochi? What’s The Difference Between Hawaiian Butter Mochi And Japanese Mochi?

Hawaiian butter mochi is kind of like a cross between cake and mochi. Unlike Japanese mochi, which I like to fill with ice cream, Hawaiian Butter Mochi is baked. The result is a chewy but not gummy, slightly coconutty, and delicious dessert. 

Butter mochi is a no-frills dessert. You take it out of the oven, and that’s it! It doesn’t need decoration or added flavoring. It’s perfect in its simplicity. 

The Flour To Use For Hawaiian Butter Mochi 

You have to use Mochiko rice flour. It’s also known as sweet rice flour or glutinous rice flour. This is what makes the mochi so chewy. You can typically find it at Asian markets, but if you can’t, you can always order it online. I prefer to use Koda Farms brand, which is typically used in Hawaii for butter mochi!  

What You Need To Make Hawaiian Butter Mochi

  • Measuring cups and spoons
  • 9×13 inch (23x33cm) baking pan
  • Parchment paper
  • Electric mixer (optional)

How To Make Hawaiian Butter Mochi

Making butter mochi really can’t be easier, and it whips up in no time! Here is how you make it (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat your oven to 350°F (180°C). Prepare your 9×13 inch (23x33cm) baking pan by buttering it and lining it with parchment paper. 
  2. Beat the whole milk, sugar, rice flour, coconut milk, eggs, butter, baking powder, and vanilla extract (either with an electric mixer or by hand) until it is thoroughly combined. Then, pour it into your prepped pan. 
  3. Bake the butter mochi for 1 hour and let it cool completely. Then cut it into 24 squares and serve!

Gemma’s Pro Chef Tips For Making Hawaiian Butter Mochi

  • You want to be sure your butter mochi is completely cooled before you cut it. If it is sticking a lot to the knife, run the knife under a little water between cuts.
  • If you’d like a lighter, cakier version of this recipe, reduce the butter to a 1/2 cup.
  • You can add 1 cup of unsweetened shredded coconut to the batter before baking for more coconut flavor.
  • Be sure to use glutinous sweet rice flour, NOT regular rice flour; otherwise, you won’t get the chewy results!

The interior of my Hawaiian Butter Mochi recipe, to show texture and consistency.

How Do I Store Hawaiian Butter Mochi?

You can store any leftover Hawaiian butter mochi in an airtight container at room temperature for up to 2 days. 

Make More Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Hawaiin Butter Mochi Recipe

4.86 from 55 votes
My Hawaiian Butter Mochi recipe is like a cross between a cake and Japanese mochi without the ice cream — baked to perfection!
Author: Gemma Stafford
Servings: 24 squares
Prep Time 15 mins
Cook Time 1 hr
My Hawaiian Butter Mochi recipe is like a cross between a cake and Japanese mochi without the ice cream — baked to perfection!
Author: Gemma Stafford
Servings: 24 squares

Ingredients

  • 2 cups (16floz/450ml) whole milk
  • 2 cups (16oz/454g) granulated sugar
  • 1 box (16oz/450g) Mochiko Flour (glutinous rice flour)
  • 1 can (13floz/400ml) coconut milk
  • 4 large eggs
  • ¾ cup (6oz/170g) butter softened
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (180°C). Butter a 9x13 inch (23x33cm) baking pan and line with parchment paper.
  • Beat the whole milk, sugar, rice flour, coconut milk, eggs, butter, baking powder, and vanilla extract with an electric mixer or by hand until thoroughly combined, and then pour into your prepared pan.
  • Bake for about 1 hour and then let cool completely.
  • When completely cooled, cut into 24 squares with a sharp knife.
  • Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream.

Submit your own photos of this recipe

2 Images

Monica R

lalyfdaza

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Monica R
22 days ago

I often eat mochi since my childhood here in Indonesia, but the mochi is similar to japanese mochi ice cream, only difference is the filling, usually we have nuts, strawberry, durian, chocolate, or other variants. Oh, and usually we steam the skin. When I saw this recipe, I said to myself that I have to try it, and indeed, the steps are pretty straightforward and the result is just WOW. Baked mochi 💕 it’s sweet and salty. I baked it in the afternoon, hopefully it will still taste magnificent tomorrow. Breakfast treat 😋 Thanks for the wonderful recipe, Gemma! More… Read more »

Stephanie Heim
Stephanie Heim
1 month ago

I don’t see any nutrition information…. Not sure I want to either 😆 LOL

Christa
Christa
1 month ago

Wowzers, this was delicious! I love mochi so I knew I’d love this cake. Next time I think I will add ingredients in steps (cream butter and sugar, then add eggs, milk etc.) as the butter didn’t incorporate properly when mixing it all at once. Come to think of it, I may not make it again as I could easily eat the whole thing myself, it’s so good. Buttery, chewy, crunchy top and sides. It’s TOO GOOD!

Monica
Monica
9 days ago

Does it matter if I use unsalted butter or salted butter?

Joyce
Joyce
10 days ago

I split this into 2 smaller pans. I added matcha to one pan, and ube powder to the other. So delicious!! I’m going to add coconut flakes next time i make this, thank you for the recipe!

Heidi Sifein
Heidi Sifein
15 days ago

No video of you making it??

Shaneaj Mamuyac
Shaneaj Mamuyac
15 days ago

Hi, Gemma! What I have in my pantry are glutinuous rice flour and rice flour. Which one can I use? Thanks!

LALY
20 days ago


Karine
1 month ago

‘Be sure to use glutinous sweet rice flour, NOT regular rice flour; otherwise, you won’t get the chewy results!’
This is regular glutinous rice flour?

Thi
Thi
1 month ago

Hi, how would it make a difference if I use sweeten coconut milk instead of unsweetened?

Also I have mochiko sweet rice flour but at the top of the box it said gluten free. Can I still use it?

Last edited 1 month ago by Thi

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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