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!
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
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):
- 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.
- 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.
- 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!
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.
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Full (and printable) recipe below!