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
Scale
- 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