Hawaiian Butter Mochi is a chewy, buttery, and slightly sweet dessert that combines the best of Japanese mochi and American cake. Made with glutinous rice flour, coconut milk, and butter, this tropical treat has a golden, crispy crust and a soft, stretchy interior. Perfect for gatherings, potlucks, or a special treat at home, this easy-to-make recipe delivers a taste of Hawaii with every bite.
Why You’ll Love This Recipe
- Delightful Texture – Buttery, chewy, and slightly crispy on the edges.
- Tropical Flavor – The combination of coconut milk, butter, and vanilla gives it a rich, tropical taste.
- Easy to Make – No complicated techniques; just mix and bake.
- Gluten-Free – Made with glutinous rice flour, making it naturally gluten-free.
- Perfect for Any Occasion – Great for parties, potlucks, or as a sweet snack.
Ingredients
- Glutinous rice flour (Mochiko)
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Unsalted butter
- Whole milk
- Coconut milk
- Vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Melt the butter and set it aside to cool slightly.
- Mix dry ingredients in a large bowl: glutinous rice flour, sugar, baking powder, and salt.
- Whisk wet ingredients in another bowl: eggs, melted butter, whole milk, coconut milk, and vanilla extract.
- Combine wet and dry ingredients, stirring until smooth and lump-free.
- Pour the batter into the greased baking dish and spread evenly.
- Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool completely before cutting into squares and serving.
Variations
- Chocolate Butter Mochi – Add cocoa powder to the dry ingredients for a chocolatey twist.
- Ube Butter Mochi – Mix in ube extract for a vibrant purple color and a sweet, nutty flavor.
- Tropical Additions – Stir in shredded coconut, pineapple chunks, or macadamia nuts for extra texture.
- Dairy-Free Version – Use coconut oil instead of butter and almond or oat milk instead of whole milk.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Servings: 12-16 squares
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in a sealed container for up to 5 days.
- Freezer: Wrap pieces individually and store for up to 3 months.
- Reheat: Microwave for 10-15 seconds to restore its soft, chewy texture.
FAQs
What is the difference between glutinous rice flour and regular rice flour?
Glutinous rice flour (Mochiko) is made from sticky rice, giving the mochi its signature chewy texture, while regular rice flour lacks the same elasticity.
Can I use regular flour instead of glutinous rice flour?
No, regular flour does not have the necessary sticky consistency that makes butter mochi unique.
Why is my butter mochi too dense?
Overmixing the batter or not using enough leavening agents like baking powder can result in a denser texture.
Can I make this recipe dairy-free?
Yes, replace butter with coconut oil and whole milk with almond or oat milk.
How do I know when butter mochi is done baking?
The top should be golden brown, and a toothpick inserted in the center should come out clean.
Can I reduce the sugar in the recipe?
Yes, but reducing sugar too much may affect the texture and balance of flavors.
Can I make butter mochi ahead of time?
Yes, you can bake it a day in advance and store it in an airtight container.
What can I serve with butter mochi?
Enjoy it on its own or pair it with fresh fruit, ice cream, or a drizzle of condensed milk.
Why is my butter mochi not chewy?
Make sure you are using glutinous rice flour and not regular rice flour. Also, avoid overbaking.
Can I use a different type of milk?
Yes, you can substitute whole milk with evaporated milk, almond milk, or oat milk.
Conclusion
Hawaiian Butter Mochi is a delicious, chewy, and buttery dessert that brings a taste of the islands to your kitchen. Easy to make and naturally gluten-free, this delightful treat is perfect for any occasion. Try it today and enjoy its unique texture and tropical flavor!
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Hawaiian Butter Mochi Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12–16 squares 1x
Description
Enjoy the chewy, buttery goodness of Hawaiian Butter Mochi—a gluten-free dessert made with glutinous rice flour, coconut milk, and butter. Easy to bake and perfect for any occasion!
Ingredients
- 2 cups glutinous rice flour (Mochiko)
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 4 eggs
- ½ cup unsalted butter, melted
- 1 cup whole milk
- 1 can (13.5 oz) coconut milk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Melt the butter and let it cool slightly.
- Mix dry ingredients: In a large bowl, combine glutinous rice flour, sugar, baking powder, and salt.
- Whisk wet ingredients: In another bowl, whisk together eggs, melted butter, whole milk, coconut milk, and vanilla extract.
- Combine wet and dry ingredients, stirring until the batter is smooth and lump-free.
- Pour the batter into the greased baking dish and spread evenly.
- Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool completely before cutting into squares and serving.
Notes
- Chocolate Butter Mochi – Add ¼ cup cocoa powder to the dry ingredients.
- Ube Butter Mochi – Mix in 1 tsp ube extract for a purple hue and nutty flavor.
- Tropical Additions – Stir in ½ cup shredded coconut, pineapple chunks, or macadamia nuts.
- Dairy-Free Version – Use coconut oil instead of butter and almond or oat milk instead of whole milk.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: dessert
- Method: Baking
- Cuisine: Hawaiian
Keywords: Hawaiian butter mochi, gluten-free mochi recipe, easy butter mochi, coconut mochi cake, chewy mochi dessert
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