My mom used to pull a warm square of butter mochi from the oven and you could feel the whole house hum — that sweet, coconut scent floating through the windows, my cousins clustering around the kitchen like hungry little birds. I still remember the way the top would crack into glossy, golden islands and the center would wobble just enough to promise a chewy, custardy bite. Whenever I make this Hawaiian Butter Mochi, I travel back to barefoot summers and a counter dusted with sweet rice flour. It’s comfort with a tropical twist: sticky on the inside, slightly crispy on the edges, and wildly addictive. If you like chewy, buttery treats that make everyone ask for seconds, this one’s for you.
Quick Facts
- Yield: Serves 9–12
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 60–65 minutes
Why This Recipe is Awesome
This butter mochi hits the jackpot of textures: chewy, custardy, and slightly crisp at the edges. It tastes like buttery coconut candy in cake form, and it’s shockingly simple — mix, pour, and bake. It’s so easy even your oven can’t mess it up. Plus, it’s naturally gluten-free thanks to mochiko (sweet rice flour), so it feels a little like a festive cheat that everyone can enjoy.
Ingredients
For the Main Dish:
- 2 cups mochiko (sweet rice flour)
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 can (13.5 oz) full-fat coconut milk (shake well)
- 1 cup whole milk (or extra coconut milk)
- 4 large eggs, room temperature
- 6 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- Optional: 1/2 cup shredded sweetened coconut for extra chew and texture
- Equipment: 8×8-inch baking pan, greased or lined
For the Sauce / Garnish (if applicable):
- Toasted coconut flakes, a dusting of powdered sugar, or a scoop of vanilla ice cream — all optional but delightful.
How I Make It
Step 1:
Preheat the oven to 350°F. Grease an 8×8-inch pan or line it with parchment (I like the parchment sling for easy removal). In a large bowl, whisk together the mochiko, 1 1/2 cups sugar, 1 tbsp baking powder, and 1/2 tsp salt. The dry mix smells faintly sweet and earthy — kind of comforting already.
Step 2:
In another bowl, beat the 4 large eggs until a little frothy, then stir in the coconut milk, whole milk, melted butter, and vanilla. Pour the wet ingredients into the dry and stir with a spatula until mostly smooth. The batter will be thick and glossy. If you added shredded coconut, fold it in now for little islands of chew.
Step 3:
Pour the batter into the prepared pan. The batter might shimmy and settle — that’s normal. Slide it into the oven and listen for the tiny pops and sighs as it bakes. After about 30 minutes, the top starts to turn golden and you’ll smell that warm coconut-butter aroma filling the kitchen.
Step 4:
Bake for a total of 45–50 minutes, or until the edges look deeply golden and the center still jiggles slightly when you shake the pan. Don’t expect a toothpick to come out dry — the mochi keeps a custardy texture. If the top browns too quickly, tent loosely with foil after 30 minutes.
Step 5:
Let the mochi cool at least 20–30 minutes before slicing so it sets and becomes easier to cut. I like to serve warm squares topped with a sprinkle of toasted coconut or a scoop of cold vanilla ice cream. The contrast of warm, chewy mochi and cold ice cream? Heavenly.
Pro Tips
- Use full-fat coconut milk for richness; the low-fat versions make the texture gummy.
- Don’t overmix after adding the wet ingredients — stir until mostly smooth; a few tiny lumps are fine.
- Room-temperature eggs help the batter come together more evenly and reduce shocks in the oven.
- If your oven runs hot, check at 40 minutes and tent with foil to prevent over-browning.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for almond or oat milk for a lighter flavor; texture stays close but becomes less rich.
- Replace unsalted butter with vegan butter or coconut oil for a dairy-free version — expect a slightly different mouthfeel.
- For a lower-sugar option, reduce sugar by 1/3 and add a touch more vanilla to balance flavor.
- Need gluten-free? Mochiko already makes this recipe naturally gluten-free.
Variations & Tips
- Add 1/4 cup macadamia nuts for crunch and a Hawaiian vibe.
- Fold in 1/4 cup chocolate chips for a kid-friendly twist.
- Stir in 1–2 tbsp matcha powder for a green tea butter mochi — pretty and slightly bitter.
- Mix in 1/2 cup mashed ripe banana for a tropical banana-coconut version (reduce milk slightly).
- For a fruity twist, swirl in 1/3 cup guava jam before baking.
- Creative twist: pour a thin layer of dulce de leche across the top after baking for a caramelized finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake, cool completely, and store in an airtight container in the fridge for up to 4 days. Reheat individual squares in the microwave for 10–20 seconds or warm in a 350°F oven for 5–8 minutes.
- Can I double the recipe?
- Sure thing. Use a 9×13-inch pan and expect a slightly longer bake time — start checking at 45 minutes and go up to 60 minutes. The center will still jiggle a bit.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for deeply golden edges and a top that’s set but slightly glossy. The center should jiggle when you gently shake the pan — that tender wobble means chewy, custardy goodness.
- What if I don’t have ingredient X?
- If you don’t have mochiko, I recommend picking some up — it’s the key. If you can’t, try a store-bought gluten-free rice flour blend, but expect slightly different texture. No eggs? Use 4 flax eggs (4 tbsp ground flax + 12 tbsp water), but the result becomes denser.
How I Like to Serve It
I slice butter mochi into warm squares and serve it straight from the pan at potlucks, with coffee for brunch, or as a weekend dessert. It pairs beautifully with strong coffee or a bright tropical tea. For summer, add a scoop of coconut ice cream; for winter, a little hot espresso poured over a warm square works like a charm.
Notes
- Store leftovers in an airtight container in the fridge up to 4 days. Reheat briefly before serving for that fresh-baked feel.
- There’s no meat here, so no meat temp needed — just eat and enjoy!
Final Thoughts
Closing: Now go bake something that smells like a Hawaiian kitchen — share it, savor it, and don’t be surprised when everyone asks for your recipe. You’ve got this!