Butter mochi is a beloved local snack from Hawaii, perfect for baking beginners. This Hawaiian dessert is made with mochiko and coconut milk, creating a delicious treat with a chewy texture. There are many different variations, but this plain recipe is a classic. You can add optional shredded coconut on top for a little crunch. It’s super easy to make and you’ll find it everywhere on the islands.

A Favorite Hawaiian Dessert

Hawaiian butter mochi is a favorite among home chefs and can be found in bakeries across the islands. Check out the lovely South African Malva Pudding on my website Cyclone Cooking for more great recipes like this one. Made with sweet rice flour and rich coconut milk, this butter mochi offers a perfect blend of sweetness and chewiness that will bring the taste of Hawaii to your kitchen.

Why I Love This Recipe

After many years of tinkering, I’ve finally perfected my Hawaiian butter mochi recipe. This delightful treat has become a staple in my home, and it’s all about the details that make it special. I love how the recipe allows for playing with different types of milk, creating variations that cater to every taste. The addition of dried, finely shredded coconut forms a beautiful layer topped with a flaky, almost magical crust.

The true magic of this dish is how it evolves over the course of 24 hours. On the first day, the crust is gorgeous, golden-brown, and crispy-crunchy. By the second day, it transforms into a soft, almost-melty topping that is even better. Every bite is a delightful experience, making it feel like having two different treats in one. This Hawaiian butter mochi is more than just a dessert; it’s a testament to the joy of home baking and the little tweaks that make a recipe truly your own.

What Is Hawaiian Butter Mochi?

Butter Mochi is a beloved Hawaiian dessert known for its chewy texture and sweet, buttery flavor. Made with glutinous rice flour and coconut milk, this treat reflects various ethnic influences from the plantation era. It’s similar to Filipino bibingka and Japanese chi chi dango in texture and flavor.

Butter Mochi is one of the easiest and most unique recipes in Hawaii. Its chewy texture and coconut flavor make it irresistible. After trying it, you’ll likely crave more and find it hard to switch to any other mochi.

Hawaiian Butter Mochi is a Blend of Cultures

Butter mochi is a great discovery, a classic Hawaiian treat that reflects the local style and a hybrid of cultures. I believe it’s a mix of Filipino bibingka and Japanese mochi. Coconut adds a slightly tropical hint to this cake, making it unique. I learned that cassava is often used in Filipino recipes, adding an entire can of milk for a rich texture. This cake combines the best elements of Hawaiian and Japanese recipes. The similarity to Japanese mochi with the addition of coconut makes it a delightful treat. In my opinion, this is the best recipe for butter mochi.

Ingredients:

• 2 cups mochiko (sweet rice flour)
• 1 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 can (400 ml) coconut milk
• 1 cup water
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 4 large eggs

Method:

Preheat the Oven

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Prepare the Dry Ingredients

• In a large bowl, combine the mochiko, sugar, baking powder, and salt.

Prepare the Wet Ingredients

• In another bowl, whisk together the coconut milk, water, melted butter, vanilla extract, and eggs until well blended.

Combine Wet and Dry Ingredients

• Gradually add the wet ingredients to the dry ingredients, stirring until smooth and fully incorporated.

Pour Batter into Baking Dish

• Pour the batter into the greased baking dish and spread it evenly.

Bake the Butter Mochi

• Bake for 1 hour or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Cut

• Let the mochi cool completely before cutting into squares.

Additional Info About Hawaiian Butter Mochi Recipe

Here is some additional information that you may have to know about Hawaiian Butter Mochi Recipe.

Health Benefits:

• Gluten-Free: Suitable for those with gluten intolerance.
• Coconut Milk: Rich in vitamins and minerals, and contains healthy fats that support heart health.
• Eggs: A good source of high-quality protein and essential nutrients.

Notes:

• Ensure the coconut milk is well mixed before adding it to the recipe.
• Use a sharp knife to cut the mochi to avoid sticking.

Nutrition (Per serving):

• Calories: 290
• Protein: 5g
• Carbohydrates: 45g
• Fat: 10g
• Fiber: 1g
• Sugar: 20g

Equipment:

• Large mixing bowl
• Whisk
• 9×13-inch baking dish
• Measuring cups and spoons
• Cooling rack

Storing, Freezing, and Reheating

When you have leftover butter mochi, it can be stored in an airtight container at room temperature for up to 2 days. If you want to freeze your butter mochi for later, you can wrap individual pieces and keep them in the freezer. When you’re ready for a treat, simply defrost a piece at room temperature or give it a quick zap in the microwave to heat it up. My Hawaiian Friend taught me this handy trick, and it’s perfect for when you’re eating on the go. For longer storage, it’s best to refrigerate your butter mochi to maintain its delicious Hawaiian flavor.

Difference Between Hawaiian Butter Mochi And Japanese Mochi

When I first tasted Hawaiian butter mochi, I was surprised by how it seemed like a cross between a cake and the traditional Japanese mochi I grew up with. Unlike the Japanese mochi, which I enjoy filling with ice cream, the Hawaiian butter mochi is baked. This gives it a chewy texture that is not at all gummy.

he hint of coconut adds a unique coconutty flavor, making it a delightful dessert. What I love most about this treat is its no-frills nature. You simply take it out of the oven, and it’s ready to enjoy—no need for extra decoration or additional flavoring. Its simplicity is what makes it perfect.

Where can you find Butter Mochi?

Finding Butter Mochi in Hawaii is a delightful experience. You’ll often come across this treat at local bakeries and specialty dessert shops. For those not in Hawaii, it’s possible to spot this delicacy at Asian grocery stores if you’re lucky enough, especially on the mainland. Some retailers even offer pre-packaged Butter Mochi for easy purchase.

The combination of its chewy texture and buttery flavor makes it a favorite among locals and visitors alike. Whenever I visit Hawaii, I make it a point to explore various shops and stores to find the best Butter Mochi. Each place adds its unique touch, making every bite a new experience.

Recipe Variations

One delightful way to change up the traditional butter mochi recipe from Hawaii is by adding different fruits or flavors. For a tropical twist, sprinkle shredded coconut on top of your mochi. This variation not only adds a delightful texture but also brings a rich, good coconut flavor that compliments the plain butter mochi perfectly. If you’re feeling adventurous, try incorporating blueberries or bananas into the batter.

I’ve personally tried adding blueberries, and the result was a moist, tasty mochi with bursts of fruity flavor in every bite. Imagine a banana cake version of mochi – it’s equally delightful! Don’t wait to experiment with these variations to find your favorite combination.

Recipe Tips

Making butter mochi at home is a delightful experience, especially with a few expert tips. Ensure your mochi is completely cooled before you cut it to avoid it sticking to the knife. If needed, run the knife under water between cuts. For a lighter, cakier version, reduce the butter to 1/2 cup. Adding unsweetened shredded coconut to the batter before baking will enhance the coconut flavor. Remember to use glutinous sweet rice flour instead of regular rice flour to achieve the desired chewy texture.

Ingredient Selection and Preparation

Using high-quality ingredients is crucial for the best results. Choose products with simple, rich, and creamy flavors, like coconut milk and mochiko flour from reputable brands. Measure all ingredients accurately, especially baking powder, to ensure consistent results. Mix the batter thoroughly, mixing melted butter, sugar, and eggs well, adding each egg one at a time to incorporate air into the batter for a fluffier texture.

The Flour To Use For Hawaiian Butter Mochi

To make the best butter mochi in Hawaii, you need to use the right ingredients. One crucial ingredient is Mochiko rice flour. This flour is also known as sweet rice flour or glutinous rice flour. It’s what gives the mochi its distinctive chewy texture.

Mochiko is commonly found in Asian markets, but if you can’t find it locally, you can always order it online. I personally prefer the Koda Farms brand, which is highly regarded in Hawaii for making delicious butter mochi. This brand ensures that the mochi turns out perfect every time, with the ideal balance of sweetness and chewiness.

What is Hawaiian Mochi Made Of?

Hawaiian Butter Mochi is a beloved treat, with families taking pride in their recipe. Though recipes may vary, the ingredients are usually the same: mochiko (a glutinous sweet rice flour), butter, coconut milk, whole or skim milk, eggs, and baking soda. This combination gives the mochi its soft, chewy texture and traditional Hawaiian flavor.

What does Hawaiian Butter Mochi taste like?

Hawaiian Butter Mochi offers a rich, subtle flavor with vanilla, butter, and a tropical hint of coconut. The texture is perfect—chewy yet soft—making it a dessert you’ll love with every bite.

What culture is butter mochi from?

Butter mochi is a tasty treat with unknown origins, likely influenced by Japanese immigration to Hawaii. Made from glutinous rice flour, it’s a product of Hawaiian fusion cuisine and resembles bibingka from Filipino cuisine.

What is the texture of butter mochi?

Butter mochi is a Hawaiian treat with a unique texture. Made from sweet rice flour or mochiko, coconut milk, butter, and sugar, it has a soft, glutinous, and chewy consistency, unlike the typical American cake. The coconut adds extra richness, blending chewy and sweet in every bite.