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Butter Mochi Hawaiian

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

Butter Mochi is a sweet, chewy favorite crafted from glutinous rice flour, butter, and coconut milk. Makes 20 firm bites with a golden crust and coconut topping. Just mix wet and dry ingredients, spread them into a pan, add shredded coconut, bake for an hour, and you've got magic. Cooling takes time, but prep is beginner-friendly and quick for mochi lovers.
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Updated on Sun, 23 Mar 2025 17:58:22 GMT
Golden-brown dessert squares stacked on a white plate. Pin it
Golden-brown dessert squares stacked on a white plate. | chefmelt.com

Every bite of Hawaiian butter mochi brings pure joy - soft and stretchy inside with a crunchy, golden coconut exterior. This treasured island sweet turns everyday cabinet staples into a mouthwatering treat that perfectly balances sweetness and that amazing chewy feel.

These butter mochi squares vanished instantly at our block party luau. Everyone grabbed seconds of that crunchy coconut top and chewy middle - even folks who'd never tried mochi before couldn't get enough.

Must-Have Ingredients

  • Mochiko Sweet Rice Flour: 16 oz/454g box, can't make real mochi without it
  • Butter: 1 cup/226g unsalted, melted, makes those crispy edges
  • Sugar: 2 cups/400g granulated, gives just enough sweetness
  • Milk: 1 cup/240ml whole, adds that creamy richness
  • Eggs: 4 large, room temperature, holds everything together
  • Coconut Milk: 13.5 oz/400ml can unsweetened, brings that island taste
  • Baking Powder: 2 teaspoons, gives it a slight rise
  • Vanilla Extract: 1 tablespoon pure, makes everything taste better
  • Salt: 1 teaspoon kosher, cuts the sweetness
  • Coconut: 1 cup/85g unsweetened shredded, creates that amazing top layer
  • Sea Salt: 1/2 teaspoon flaky (optional), finishes it off nicely

Cooking Steps

Get Ready:
Heat your oven to 350°F (175°C). Butter a 9x13-inch metal baking pan really well.
Mix the Powders:
Stir together mochiko, sugar, baking powder, and salt until you can't see any lumps.
Mix the Liquids:
Beat those eggs good, then mix in milk and vanilla until it looks smooth.
Put Everything Together:
Pour your wet stuff into the dry stuff and mix it all up. Don't worry about overmixing, mochiko can take it.
Finish Up:
Stir in your melted butter and coconut milk until it looks silky. Pour the batter in your pan, tap it on the counter to get air bubbles out. Sprinkle coconut all over the top with a pinch of sea salt if you want.
A plate of cake with a fork in it. Pin it
A plate of cake with a fork in it. | chefmelt.com

In my home, the corner pieces always get snatched up first. Their extra chewy edges next to that soft middle make them super popular. I've started cutting those pieces bigger to avoid family squabbles.

Baking Know-How

Look for a nice golden top that still jiggles a bit in the middle. When you give the pan a little shake, you want some wobble. That's how you know it's done just right.

Resting Time

Let it cool all the way down on a wire rack for an hour before cutting. This waiting time really matters for getting the texture right and making clean cuts.

Getting Ready

Get all your stuff measured and lined up before you start cooking. This way everything goes smoothly from start to finish without any rushing around.

Serving Ideas

Cut it into big squares when you're ready to eat. While most folks enjoy it just as is, fresh tropical fruit on the side makes it even better.

Different Takes

Try adding a splash of almond or coconut extract if you want to play with the flavor while keeping that classic mochi bounce.

Keeping It Fresh

Keep it in a sealed container at room temp for up to three days. The texture changes a bit over time but stays wonderfully chewy.

Three pieces of cake on a plate. Pin it
Three pieces of cake on a plate. | chefmelt.com

I've spent years tweaking this butter mochi recipe to get it just right. Now it reliably creates moments of pure happiness with each chewy bite. The way it showcases traditional Hawaiian flavors makes it perfect for any get-together, bringing a taste of island comfort to everyone who tries it.

Frequently Asked Questions

→ What's mochiko flour, and where can I grab some?
Mochiko is sweet rice flour that gives mochi its unique stickiness! Look for it in Asian grocery stores or the international aisle.
→ Why does a plastic knife work better for cutting mochi?
Mochi tends to stick to blades. A plastic knife keeps things cleaner and slices easily.
→ How do I adapt this for someone avoiding dairy?
Swap in extra coconut milk for cow's milk and use melted coconut oil instead of butter.
→ Best tip for keeping butter mochi fresh?
Put it in an airtight container. At room temp, it lasts 3 days; in the fridge, a whole week.
→ Why are there cracks on top of my mochi?
Cracks are no problem at all! It won't affect the taste. To avoid them, bake at a steady temperature and cool gradually.

Butter Mochi Hawaiian

A rich, chewy Hawaiian favorite made with butter, coconut milk, and soft mochiko flour. Simple ingredients packed with bold flavors.

Prep Time
20 Minutes
Cook Time
70 Minutes
Total Time
90 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: Hawaiian

Yield: 20 Servings (20 bars)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base Ingredients

01 1/2 teaspoon salt that's kosher
02 1 pound of sweet glutinous rice flour (mochiko)
03 2 teaspoons baking powder
04 2 cups of plain white sugar

→ Wet Ingredients

05 1 stick of butter (8 tablespoons), melted ahead of time, and a bit more to grease the baking pan
06 4 large eggs
07 A 13.5-ounce can of unsweetened coconut milk
08 2 cups of your preferred milk (any fat level works)
09 2 teaspoons vanilla extract

→ Topping

10 1/2 cup unsweetened shredded coconut
11 Flaky salt, optional if that's your thing

Instructions

Step 01

Set your oven to 350°F and move a rack to the middle. Lightly grease a 9x13-inch pan with either butter or oil. While you're at it, melt that stick of butter.

Step 02

In a large bowl, combine the mochiko flour, sugar, baking powder, and kosher salt. Grab a whisk and mix it all together until everything looks evenly combined.

Step 03

In a smaller bowl, whisk the eggs, milk, and vanilla until smooth. This forms your wet base.

Step 04

Take the wet mix and pour it over the dry mix. Using a wooden spoon, stir until mostly smooth. Add in the melted butter and coconut milk, then mix until no lumps remain.

Step 05

Put the batter into the pan you greased earlier. Lightly tap the pan on your countertop to get rid of bubbles caught in the batter.

Step 06

Scatter the shredded coconut all over the surface of the batter. If you're into flaky salt, now's the time to add a little on top—just do it gently to avoid messing up the batter.

Step 07

Slide the pan into the oven. Let it bake for about 60 to 70 minutes, or until the edges are firm and the top is golden brown.

Step 08

Place it on a wire rack to cool completely, which will take roughly an hour. Cut into 20 bars using a plastic knife that’s been buttered or oiled so it doesn’t stick.

Notes

  1. A plastic knife works great for clean cuts without sticking.
  2. Sweet rice flour is often called mochiko at the store.
  3. If your knife is sticking when cutting, rub a little butter or oil on it.

Tools You'll Need

  • A 9x13-inch pan to hold the batter
  • Plastic knife handy for neat cuts after it cools
  • A whisk to blend dry and wet items
  • Large mixing bowl for all the dry ingredients
  • A smaller bowl to mix wet ingredients
  • Wooden spoon for stirring the batter together
  • Wire rack to cool the baked dish

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy, like milk and butter
  • Eggs are one of the ingredients
  • Coconut is part of the dish