Butter mochi is a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour). All you have to do is mix and bake!
Looking for a great holiday treat? Try this delicious and easy PUMPKIN mochi!
Butter mochi was a great discovery for me when I “discovered” Hawaii via my now-husband. Butter mochi is another classic local style treat that is a hybrid of cultures. Now, don’t quote me on this, but I believe it’s a mix of Filipino bibingka and Japanese mochi.
I learned today that bibingka is made out of cassava, which I have never used or eaten before. But, the similarity is the coconut. While Japanese recipes don’t tend to use coconut, this butter mochi has an entire can of coconut milk in it! It kind of adds a slightly tropical hint to it.
This recipe is ridiculously easy. You barely even have to measure anything, because you just dump a can of this, a can of that, and a box of mochiko.
(By the way, lately I’ve been seeing mochiko at my regular grocery store. I found it in the healthy/natural foods section by the gluten free baking ingredients!)
ALL you have to do is mix, pour, bake, cut. SO easy and the result is so delicious! Fattening, yes, but delicious. And isn’t it okay to indulge sometimes?
This recipe makes a 9×13 inch pan full of butter mochi, so you’ll want to bring this to a potluck or at least have someone to share it with. I had my husband take most of it to work and it was a hit!
Mmm, I just love the bouncy texture of mochi. I mean, it looks kind of like a piece of cake, but you bite in to it and… yum.
Some people like to add shredded coconut on the top of their butter mochi, but I like mine plain. Actually, wait… I’ve never had it with shredded coconut. Maybe I’ll try it next time! I bet it would be good…
Even if you aren’t a baker, you can definitely make this, so please give it a try!