Cakes, Fine Desserts

Gorgeous Hawaiian Butter Mochi

4.82 from 88 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

4.82 from 88 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

3 Images

Monica R

lalyfdaza

Anneli

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Monica R
2 months 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
2 months ago

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

Christa
Christa
2 months 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!

Kylie
1 day ago

I used to live in Hawaii and my mom used to make butter mochi sometimes. I recommend adding 1/2 cup of butter instead of 3/4, otherwise it is a little too buttery. And maybe sifting the flour. But other than that, this was really good, especially with shredded coconut flakes!

Last edited 1 day ago by Kylie
Lott Chavez
Lott Chavez
15 days ago

How did you made yours brown and crusty looking on the top? Mine didn’t look brown on the top but still tasted good. Maybe I should bake it a little longer?

Hong Thang
Hong Thang
26 days ago

Thanks for recipe. I tried it today. It is easy to bake. Taste nice too. I modified the recipe by
1. Using melted butter. I reduce it by 30gm
2. I omitted the white sugar n reduce the brown sugar too. However i added about 80gm coconut palm sugar caramel (melted palm sugar with water n pandan leaves for flavouring) as mochi goes well with mochi.
3. I buttered and dusted the mini muffin pans with rice flour to have crispy edges all around. Taste yummy and adductive.

Anneli
26 days ago

Delicious, thanks for the inspiration and the recipe.

Last edited 26 days ago by Anneli
Maya
Maya
29 days ago

Do you know if I could add lemon to this? I suppose I’d just a bit of extra rice flour?

Louise
1 month ago

Hi Gemma! Can I substitute the whole milk with coconut milk? I have a friend who cant have milk.

Patricia
Patricia
1 month ago

I had 3 small Adolfo mangos that I smooshed up and placed in the recipe. I cut back on the milk by about 1/8 c. I also cut my sugar to 3/4 c and 3/4 c erythritol.
I live butter mochi! But I usually have 3 pieces and give the rest away. Otherwise I would eat the WHOLE THING!!!

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!