My classic Hawaiian Butter Mochi is a beloved treat that’s equal parts nostalgic comfort food and unique cultural fusion. With its chewy, bouncy texture and rich, buttery flavor, butter mochi stands out from other desserts. It’s so unique and a crowd-pleaser!
Throughout Hawaii, it’s a staple at potlucks, family gatherings, and local bake sales. Made with mochiko (sweet rice flour), coconut milk, sugar, eggs, and butter, this dessert is often baked in a simple 9×13 pan, then sliced into squares for easy sharing.
The magic of butter mochi lies in its texture. Crispy on the edges from baking, yet soft and chewy in the center. It’s reminiscent of Japanese mochi because of the glutinous rice flour, but it has more of a cake-like consistency that’s influenced from Western cultures.
The addition of coconut milk gives it a subtle tropical note, and I love adding a sprinkle of shredded coconut on top for extra flavor. And a little flakey sea salt, but that’s definitely more optional!
Rooted in Hawaii’s multicultural culinary traditions, butter mochi is a product of Japanese, Filipino, and broader island influences. It reflects the way local ingredients and customs have blended over generations to create something uniquely “local” – a word that in Hawaii encompasses not just geography, but culture, identity, and flavor.
Whether served warm or chilled, butter mochi is a true crowd-pleaser, and once you try it, it’s easy to see why it’s a cherished favorite across the islands.
Main Ingredient: Sweet Rice Flour
Sweet rice flour, also known as glutinous rice flour or mochiko, is a key ingredient in making mochi. Mochi is a chewy Japanese rice cake made from glutinous rice that’s pounded into a smooth, stretchy dough and used in both sweet and savory dishes. It’s often enjoyed during festive occasions such as New Year’s celebrations or as a yummy snack any time of the year.
Unlike regular rice flour, sweet rice flour is made from short-grain glutinous rice, which has a higher starch content, giving mochi its signature chewy texture.
When mixed with water and sugar, sweet rice flour forms a sticky dough that can be steamed, boiled, or pounded into various shapes and filled with sweet fillings like red bean paste or fruit.
Also, the best part? Sweet rice flour is gluten-free!
Other Ingredients
- Butter: Adds richness, moisture, and a deep, comforting flavor. It also helps create that golden, slightly crispy edge when baked.
- Sugar: Provides sweetness. I use granulated white sugar, but some variations use brown sugar for a hint of caramel flavor.
- Coconut Milk (and coconut flakes): Infuses the mochi with a subtle tropical flavor and creamy consistency.
- Any Type of Milk: Hydrates the mochiko flour to create that signature chewy texture.
- Eggs: Act as a binding agent and provide structure, helping the mochi set into a firm but soft and custardy consistency.
- Baking Powder: Adds just a bit of lift.
- Vanilla Extract: Adds warmth and depth of flavor.
Love Mochi?
Check Out My Other Mochi Recipes!
Easy Classic Hawaiian Butter Mochi
- Total Time: 1 hour 15 minutes
Description
Butter mochi is a classic Hawaiian dessert with a chewy, custard-like texture and rich, buttery coconut flavor, made from mochiko flour, coconut milk, and simple pantry staples.
Ingredients
- 454 grams (1 pound) sweet rice flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 2 cups milk (any type, I use almond milk)
- 4 eggs
- 1/2 tablespoon vanilla extract
- 1 can unsweetened coconut milk (13.5 oz)
- 1/2 cup shredded coconut, unsweetened
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and kosher salt.
- In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, and coconut milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined, and there are no chunks. The batter will be slightly runny—this is normal.
- Grease a 9×13-inch baking pan with oil to prevent sticking. Pour the batter into the pan.
- Sprinkle the shredded coconut evenly over the top of the batter.
- Bake for 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the butter mochi to cool before slicing into squares and serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 20-24
This recipe is great! As someone who loves Mochi, but has always been a little intimidated by making it, this is a great treat! It’s super easy, super delicious, and has a great mochi texture!
Thanks for sharing, Evelyn! That’s so great to hear 🙂
I brought this in for my coworkers and they love me now 😉
Hi Grant – that’s great to hear! It’s a crowd-pleaser for sure 🙂
Texture stayed great even the next day. Perfect make-ahead dessert.
Really is great to make-ahead! Thanks, Sienna! 🙂