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Butter Mochi Recipe

Butter Mochi Recipe

This is a traditional Hawaiian butter mochi recipe. It is typically described as a cross between a butter cake and a Japanese mochi, with a delicate, buttery flavor and a chewy texture.
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine Hawaiian
Servings 16 people

Equipment

  • 1 8 x8 square pan
  • parchment paper

Ingredients
  

  • 1 cup whole milk or evaporated milk
  • 1 cup granulated sugar
  • 2 1/4 cups mochiko flour (aka glutinous sweet rice flour or Japanese sweet rice flour) 1/2 box
  • 1/2 14-oz can coconut milk
  • 2 eggs at room temperature
  • 3 tbsp unsalted butter
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut flakes or shredded coconut optional, if you want a stronger coconut flavor
  • 1 pinch kosher salt

Instructions
 

  • Grease and line a 8 x 8 inch square pan with parchment paper. Preheat oven to 350 F.
  • Place the butter in a microwave-safe bowl. Melt butter in the microwave in 20 second increments, then set aside to cool for a little bit.
  • In a medium bowl, beat the milk, sugar, rice flour, coconut milk, eggs, melted butter, baking powder, coconut flakes/shredded coconut, and vanilla extract together with a whisk until thoroughly combined.
  • Pour the butter mochi batter into the prepared pan.
  • Bake 60 minutes until the top is brown and cake tester inserted into the center comes out clean.
  • Remove to a wire rack, then let cool completely.
  • Once completely cooled, cut into 16 roughly 2-inch pieces with a sharp knife.

Notes

Store in an airtight container at room temperature for up to 2 days.
You can also wrap individual servings tightly in plastic wrap and freeze for up to a month.
If you just can't wait, eat straight out of the baking pan with a spoon.  If you're more civilized,  serve topped with ice cream or whipped cream.
Keyword hawaiian, mochi
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