Hawaiian Butter Mochi

Categorized as Coconut Milk Desserts, Dessert, Featured, Hawaiian Treats, Mochiko Flour Recipes, Popular Posts 233 Comments on Hawaiian Butter Mochi

Butter mochi is a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour). This recipe is so easy! All you have to do is mix and bake! 

Looking for a great holiday treat? Try this delicious and easy PUMPKIN mochi!

Butter Mochi - a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour).

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.

Butter Mochi – A Tropical Hawaiian Style Coconut Milk Dessert

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. In my opinion, this is the best butter mochi recipe.

Butter Mochi - a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour).

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 rice flour 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?

Keep in mind, this recipe makes a 9×13 inch pan 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!

Butter Mochi - a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour).

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! Coconut mochi, I bet it would be good…

Even if you aren’t a baker, you can definitely make this, so please give it a try!


  1. Added a splash of almond extract, switched evaporated for cream de coconut, and a pinch of salt. Think I’m in love.

  2. 5 stars
    Wonderful recipe! I add one cup of sweetened shredded coconut to the batter and sprinkle ~ 7 ounces on top to pump up the coconut flavor. I also line the greased (Butter flavored Crisco) baking pan with greased parchment paper to make it easier to remove from the pan.

    1. Regular milk is much thinner than evaporated milk and will change the consistency of the batter. I am thinking it won’t work well. Sorry.

  3. 5 stars
    i’ve made this a few times because it is soooo good!! really can’t believe how tasty butter mochi is. would you have any tips for adding other things like ripe banana? thank you for this wonderful recipe!!

  4. 5 stars
    So yummy!
    I did 1/2 Lakanto 1/2 sugar to decrease those carbs, but otherwise made no changes. I loooove it. Definitely going to make it again!

  5. 5 stars
    This recipe is sooooo good. I just made it for my family, and my husband and son couldn’t get enough! My husband grew up eating mochi so for him to love it means a lot! I did use low fat evaporated milk and light coconut milk, and also baked for 50 minutes, and the flavor and texture is amazing. Thank you for such a great recipe!

    1. I haven’t tried it but monk fruit is usually a good alternative to sugar for baking. It wouldn’t make this sugar free of course, but would reduce the sugar and calories.

  6. I made this in hopes of recreating the delight that I remember, but although the flavor itself was accurate, the texture was off. Instead of a somewhat chewy, somewhat gummy (for lack of a better term) semi-solid mass, this baked up like a cake. And a tough, dry cake at that. Picture 3-day-old cornbread and you’re about there. I’ve triple-checked the recipe, and the only place I can think I went wrong was in using the rice flour available at my local supermarket—ingredients: organic white rice—where I should probably trek to the nearest pan-Asian market (or use your affiliate link) and find rice flour milled and labeled specifically as mochiko. Fingers crossed that does the trick, because this recipe is easy as can be!

    1. Hopefully you tried this again with the mochiko flour. There are some different types of sweet rice flour. Mochiko is make with a specific variety of rice which give it a certain texture. You can order on Amazon or get it a an Asian market whichever you prefer. It may be hard to find at a regular grocery store.

    2. White rice flour and sweet rice flour are two different things. You need sweet rice flour (Mochiko) for this recipe.

      1. Mochiko is ground sweet sticky rice and regular rice flour have different consistency and yes dry. Hope this helps.

      1. 5 stars
        I have made this recipe sooo many times and people love it . Great recipe, great texture. Sometimes I add some ube flavoring or some green tea powder. I have so layered some red bean paste and walnuts. It’s always good .

    1. It may take longer than a single batch. I recommend baking for the normal amount of time at the normal temperature and then check the color and texture. It may not be done but that’s ok. Just check back every 5 minutes or so until you get the desired golden brown color.

  7. Have you ever added chocolate chips or blueberries? Just wondering. Might be better without. Giving it a whirl this weekend!

    1. My recipe is from a friend from Hawaii but is similar. I add casava and it is so good. They come frozen and I thawed before adding.

  8. I made this today and it’s both easy and delicious! My husband has celiac disease and can’t eat gluten. Before his diagnosis I used to make a Czech cake called Bublanina in which pieces of fruit are placed on top of the cake batter prior to cooking and they sink in and become gooey. I’m going to try that with this cake using the black currents and rhubarb we grow!

  9. Would it be possible to add blueberries or blueberry pie filling to this recipe? I got a request for something with blueberries and wanted to try something unique and different like butter mochi! 🙂

    1. Blueberries would be fun to try and definitely different. Blueberry mochi sounds really good. If decide to try, you should share the results here. Pictures are always fun to see too! Thanks Kate!

  10. I used 1.5 cups sugar and it was still really tasty! When I took it out of the oven, it was inflated though. After letting it cool it deflated and was fine! My favorite parts are the crunchy and extra chewy edges! Thank you for this recipe!

  11. 5 stars
    I have been using a similar recipe, with the exception of measurements of eggs, sugar and butter (I use less) The one I use doesn’t call for baking powder so this time I added that and also try adding young coconut and it tastes good. This is one of my favorite recipe. I definitely recommend trying this recipe.

  12. Will adding ube extract or flavoring ruin this recipe? I’m trying to add the coloring and subtle flavor without having to use actual purple yams. I’m super excited about trying this recipe out. Thanks for shsring!

    1. I’ve never tried it so I can’t really tell you. Maybe someone else will see the comment and chime in 🙂

      1. I just made it with ube flavored sweetened condensed milk I brought back from Hawaii. Used less sugar. Vibrant purple deliciousness

  13. 5 stars
    I made this recipe for the first time for my Filipino family and friends. They absolutely loved it! It really resembles cassava cake but it’s even better with the added crunch.

  14. 4 stars
    This is a Filipino dessert, if not very very similar to one. There are many variations, as we very often use rice flour, glutinous sweet sticky rice and coconut in a lot of our desserts..We especially like to line the pan with banana leaves. Try it. Your recipe was very good.

  15. 5 stars
    My wife and I made this twice and we used baking soda thinking it was baking powder. The outside was much darker while the inside was not as yellow in your picture. Will try with baking powder, but wonder is that the reason why it’s darker. Makes me feel like I’m over baking it at 350 for 60 min.

    1. I used baking powder this time and it came out perfect. Amazing how one ingredient is the game changer. Thanks for the recipe. Baking it for the 2nd correct time as we speak.

  16. Hello!
    This looks so lovely and easy to make! I was wondering though, is it okay to half the ingredients and bake it in an 8 x 8 pan instead ? I am always cautious when it comes to halving recipes and I hardly do it, but sometimes I just need the amount an 8 x 8 pan gives.
    I’d appreciate any advice, thank you!

  17. Made it today and it’s sooo good. The 2nd batch I put some Ube halaya and Ube extract and it turned out really good too. This page is in my favorites.

  18. Hi! Thank u for the recipe. I was wondering if it’s okay to prep the mochi batter the night before and refrigerate it & bake it the next morning? Will that impact the mochi and/or baking time? Thanks so much!

    1. I haven’t tried that, but I would assume it would be fine! Maybe bring the batter back to room temp before baking?

  19. 5 stars
    love this easy to make recipe! anyone have tips on how to cut them with the nice straight sides though?

    1. 5 stars
      Use a plastic knife. The cake doesn’t stick. Or spray the stainless steel straight-edged knife first with oil.

  20. 5 stars
    Have you ever tried it with matcha powder? Would it turn out the same (but have the matcha flavor of course)?

  21. 5 stars
    So good! Reminds me of cassava cake! I love how easy it is. My dad isn’t too fond of desserts because they’re too sweet, but he loves this! (I just didn’t tell him that there’s 2 whole cups worth of sugar in there, haha) Even though it makes a whole pan, it’s gone within 2-3 days in my house! I would attach a cute picture I took if I could.

  22. 5 stars
    I had a half a box of mochiko in my pantry and i wanted to try something other than plain mochi or daifuku- i just halved each measurement and it worked out great! Crispy edges and a chewy center! <3

  23. 5 stars
    I have been wanting to try making and finally did! My rectangular pan needs replacing so i used two round pans. when i took otnout they were nicely brown but expanded. I just knocked on the countertop a few times to flatten after removing from oven and cooled. So good! Nice crisp top and sides! Delicious! Thank you!

  24. 5 stars
    This was AWESOME. I followed instructions but I did a little extra. 1. Before I poured the mixture, I greased or sprayed the corners of my pan only, then I placed parchment paper – cutting the corners like a “V”(so the paper folds flat on the corner). I did this so I can “lift the mochi” out of the pan easily – we’re always on the go and this saves me cleaning time. 2. After I poured the mixture on the pan, I popped the bubbles with a toothpick and then sprinkled sea salt lightly on top. My husband loves that salty/sweet taste but it does take away the awesomeness of this butter mochi recipe!!

    1. *does NOT take away the awesomeness!! Oops. I’m eating my 10th “little” slice of mochi and typing on my cell. Blame the mochi!

  25. 5 stars
    This was amazing! I reduced the sugar to 1.5 cups for my liking and couldn’t find Koda Farms Mochiko, so I used the glutinous rice flour in the clear bag with green print that I found at my Asian market. It came out so perfect and the texture is fantastic. Thank you so much for this great recipe!

  26. Hey Alisa,

    Just tried making these and they’re soo good!! However I noticed mine turned out to be a lot less “stiff” in texture than your photos – it was quite difficult to cut because it was so sticky and chewy and didn’t hold it’s shape well when cut. The top crust also crumbled off when cutting. Any tips on getting a better consistency and texture? I did use an electric mixer instead of hand whisk – could it be because I’m overmixing?



    1. Since there is no gluten, there isn’t as much concern about overmixing. Did you use sweet glultinous (misleading name as there is no gluten in it) rice flour, rather than just regular rice flour? Regular rice flour will not give the proper texture.

  27. 5 stars
    Excellent texture and chew! I plan to make this next time in mini cupcake tins to get the extra chewy edges. Thank you for keeping it simple!!

    1. Hard to give an exact time, but it will probably be done earlier (and glass cools down slower once it’s out of the oven), so I’d start checking 10-20 minutes before!

  28. Hi, I was just wondering if i can substitute coconut milk with regular milk because of allergies in the family.

    1. Hi Isa,I can’t be completely sure what the results will be, but since regular milk is a thinner consistency than coconut milk, it will probably affect the texture. If you do try it, please let us know how it goes!

  29. This recipe resembles cassava cake in the Philippines where I grew up. We made many treats using glutinous rice flour, coconut milk and evaporated milk, staples of SE Asian cooking. I have some mochiko flour and wanted to find something different to do with it besides sesame balls and palitao (flat rice cakes smothered in shredded coconut, sugar, and roasred sesame seeds). I definitely will make this with shredded coconut on top.

  30. I just made this and substituted 1 cup heavy whipping plus 1/2 cup 2% milk for the evaporated milk and it was delicious. I didn’t have evaporated milk in the pantry and currently on Shelter In Place. This is my first stress baking item.
    Will definitely make it again.

    1. I forgot to mention, I used less sugar 1 1/2 cups instead of 2 cups. You can taste the batter to adjust it to your taste. AND I added salt. About 2 tsp of salt. Salt brings out the sweetness, thus, you can use less sugar.

  31. This is great that it’s gluten free. Is there a way to also substitute the butter and milk to make it dairy free?

  32. 5 stars
    I’ve made your recipe several times now. We LOVE mochi cake, it’s one thing the whole family agrees on. Since my son has a serious dairy allergy I make it with a stick of dairy free butter and substitute almond milk for the evaporated milk. Then I sprinkle the top with dried coconut. Love it! I’ve made it in mini and regular muffin tins to regulate the sizes my boys like to cut. I know that Trader Joe’s has their mix, but this is so much better. Thanks for the recipe.

  33. As far as I see this is awesome!! I appreciate your recipe and I tell you my experience hear. My Mom sent a mochi cake from a store in her area, and we became hooked on mochi cake but had nowhere to buy the mix. I tried a couple of other recipes, but this is hands-down a favorite with my family, plus super easy to make even at the last minute.

  34. 5 stars
    This is awesome!! My sister sent a mochi cake mix from a store in her area, and we became hooked on mochi cake but had nowhere to buy the mix. I tried a couple of other recipes, but this is hands-down a favorite with my family, plus super easy to make even at the last minute.

  35. We tries the butter Michigan for the first time two weeks ago on our Hawaii trip, we loved it! I was so happy that I found this recipe. I made it last night, and it turned out great! My husband couldn’t stop eating it. Well, there’s a few variations that I made. I normally don’t like the desert being too sweet (that’s strange huh, isn’t that desert supposed to be sweet?),so I cut it down to half. I think I can cut it down more next time if just making it for ourselves. I didn’t realize that the recipe called for evaporate milk, which I didn’t have, so I just used the regular milk. I wonder if I can cut down sugar even more since the evaporate milk is very sweet. I didn’t have a 9*13 baking wear so I used one 7*11 and one 5*8. It worked. The one I made is a little more sticky than the one that we tried in Hawaii. I wonder why? Anyway, thank you so much for the recipe.

  36. Couldn’t find my recipe, so used your and it’s delicious! Used whole milk instead of evap, since that’s all I had on hand, and it worked out beautifully. Grew up eating all sorts of mochi in Hawaii, and this is always a pot-luck favorite, and so easy. Hint: use a plastic knife to cut anything made w/ mochi flour – it won’t stick to the knife!

  37. Hi,
    I just made this today and It has a more Cakey texture than Mochi like in your picture. Curious as to why this would happen. Still yummy though.

  38. Hi just was wondering if baking time would be different if you were to bake them in the mini cupcake pans?

  39. 5 stars
    I’ve used this recipe so many times, and it’s always a hit! Thank you so much for sharing!

  40. 5 stars
    I’ve now made this twice in one month. The first time I followed the recipe and they turned out a little too cake-y for my preference (probably has something to do with my baking powder), so the second time I made them I halved the baking powder to one teaspoon. This time they turned out dense and chewy, just like I was hoping for! I love this recipe and it was an excellent way to make new friends at my new job! Thank you so much for this awesome recipe!

  41. I just made this a couple days ago and it is delicious! Thank you for sharing the recipe. I bought a 3 pack of mochiko on amazon because I can not find anywhere nearby that stocks it.

  42. Definitely doesn’t work with regular rice flour. Makes it really dry. If I can find the sweet rice flour I’ll try it again.

  43. 5 stars
    Made this yesterday. I was super lazy and just threw everything all at once in a bowl and mixed. It came out great. I also made it an upside down “cake” with lychee and jackfruit, and subbed out the vanilla for lychee syrup (from the canned lychee I used). It came out perfectly! Thanks for all your fantastic recipes!

  44. 5 stars
    Made these twice in the last week for Valentine’s/galentine’s and both were a great hit! Shared the recipe with 3 co-workers already and it’s still before lunch here where I am.

  45. Hi, I made these but didn’t try them yet. They look so tasty! I am wondering why mine has tall puffy edges with a sunken and cracked brown top? I followed all directions but I used generic sweet rice flour. My oven has been known to need longer when baking things but any longer I’d worry it would burn. Thoughts?

  46. 5 stars
    I made this yesterday. I hate coconut but I really enjoyed the butter mochi. My coworkers weren’t fans when I brought it but they don’t like ethnic food. I fell asleep and cooked it for an hour and a half instead of 1 hour but it was still fine. Thanks for the yummy recipe.

  47. 5 stars
    I used a jar of macapuno. I poured it in a colander and rinsed off the syrup. I decreased the sugar to 1and 1/2 cups instead of 2. It turned out delicious! Sometimes I mix in some grated ube, and have also baked it with fresh blueberries. My family loves it. This recipe is wonderful and you can get quite creative.
    Thanks for the recipe!

  48. 5 stars
    I only had 1 cup of white sugar. Substituted the other cup with 3/4 c of honey. Smells delish. Can’t wait to taste it!

  49. 5 stars
    This came out delicious, but it was really greasy… I made a couple of substitutions and additions, but I still don’t understand why it came out so greasy. I substituted the evaporated milk with regular whole milk (I just don’t like the taste of canned milk)…and I also added one cup of shredded coconut. I was surprised that it was so oiled. Any ideas on why??

    1. Hey there! I’m not sure why it came out really greasy for you. It does come out a little greasy, but it’s nothing crazy or off putting. Sorry I can’t help 🙁

    2. kindda late, but heres my two cents anyway. i havent tried this particular recipe before, but as a baker, i find that coconut tends to add quite a bit of fat/greasiness o baked dishes.and considering there is already half a cup of butter in here, the fat from the coconut put it over the top. Hope this helps!

  50. SUPER excited to try this. After checking everywhere convenient to me for mochiko and finding they either didn’t carry it or it was very expensive, I found out that I can get a box of it for $3 online from Walmart, shipped for free to my local store! I didn’t even have to buy anything else to have it shipped. So I’m not sure if anyone will even see this comment, but if anyone happens to, know that’s an option, especially if you live in a more remote/rural area and don’t have access to Asian or specialty food stores 🙂 I will update when I try the recipe – I’m sure it’s amazing.

    1. I know it has been awhile since this was posted but I’ve made it now with salted butter and unsalted on two different occasions and REALLY preferred it with salted butter. The taste was richer and it kept it from seeming more of a one-note sweetness…

  51. 5 stars
    I had a craving for “mochiko” tonight (as we called it growing up because of the white box with the blue star) and I asked my mom for her recipe. It is very similar to this except she just uses 2 cups of whole milk and 2/3 cup sugar. Made it…loved it. I’ll have to try this version, but I wonder will it seem too sweet with 2 cups sugar? Is it a strong coconut taste? I also greased the pan and let it cool for about 2-3 hours to get really clean cuts.

  52. 5 stars
    Made your recipe tonight in Arnold Ca
    for church sharing at Chapel in the Pines.
    Hope they enjoy it as much as I do. Lived
    in Palolo Valley in Honolulu & my Mom
    made this dish frequently . Nice seeing it
    on the net. Mahalo Nui Loa

  53. Binibingka is actually rice cake. Some people interchange cassava cake with bibingkang cassava. They have similar ways of preparation traditionally with the coals on top. I find the texture of cassava cake and butter Mochi are very similar. Great recipe, will love to try it out!

  54. not sure if this was asked before… so many comments to go through! is your “stick of butter” a half cup or full cup? i heard it’s different in different parts of the country. thanks!

  55. 5 stars
    I made this for my luau and it was delicious!! It was a very unexpected taste but I like the difference in sweetness and texture. A friend of mine who has eaten this in Hawaii said it tastes just as good!!

  56. 5 stars
    This recipe was yummy and easy to make, I followed the directions but somehow got two huge bubbles formed but flattened when taken out of the oven. Would you know why?

  57. 5 stars
    I’ve made this many times and it’s just like the butter mochi in Chinatown in Honolulu, yum! I was wondering if you could add cocoa powder (and how much) to make chocolate mochi?

    1. Thanks! I haven’t tried adding cocoa powder, so I’m not really sure how much you would need. If you try it, let me know, because that sounds really yummy too!

    1. Depending on how long you are going to keep them, I would just wrap it/cover it with plastic wrap, and leave it out (for a shorter time) or put it in the fridge!

  58. Planning to try this on an upcoming weekend. Do you think this would work in mini muffins tins if we adjusted the bake time?

  59. I tried this recipe over the weekend. I made two pans for a potluck party. IT WAS A HIT!! I should have made three!!!

  60. 5 stars
    Just made this recipe this afternoon and my friend and I loved it! I was short one egg, and it still turned out great! Thanks so much for posting!

  61. 4 stars
    How did you get the mochi to come out in that light color on top? Mine was slightly darker. Also, how were you able to result in clean cut pieces? How long should it cool before cutting? Otherwise super delicious!

    1. The color may depend on the oven, and which rack you place it on. You should let it cool for at least an hour before cutting, and then you should be able to get pretty clean cuts. I’m glad you liked it!

  62. This was my first try at a Mochi cake and I took it out of the oven too soon. The toothpick was clean, but the inside is gooey rather than bouncy. Any chance you know of genius ways to salvage it?

    1. Hey Bekki, was it like that throughout the whole thing, or just the middle of it? How were the edges? I can’t say exactly without seeing it, but I would potentially just cut out the portions that were fine, and stick the middle part back in the oven. I don’t know if it would work, but… if you’re going to toss it anyways, you might as well try to rebake and see, haha! Good luck! Sorry it didn’t work out :(.

  63. I can’t find a 14 ounce can of coconut milk… will 13.5 ounces be okay? Also, how do you store these? Looking forward to trying this!

    1. Hi Anna, 13.5 ounces will be just fine! I store mine covered with plastic wrap and just leave it out if I’ll be eating it within a day or two. You may want to refrigerate if it’s going to be any longer!

    1. Hi Ava, yup, this is definitely an indulgent treat. That being said, if you only ate a couple of pieces, it would be lower. I have just found that in general, people who eat one have to eat at least 3-4 more pieces, haha!

  64. 2 stars
    I made a half batch of these last night with a bit of ube pieces and it turned out not very chewy… maybe needs more rice flour?

    1. Hi Julia, these are tried and tested to be very chewy! Did you by chance use regular rice flour instead of sweet glutinous rice flour? Regular rice flour wouldn’t result in the same chewiness, and would probably have a disappointing texture. I always use the blue star box from koda farms. There may also need to be a change in baking time with half a batch!

        1. Hi Tere, it would depend on the size of pan you use, but it should spring back when you touch it, and you can try poking it with a toothpick and see if it comes out clean. Good luck!

  65. It looks so good in the photo that I would like to try the recipe right away. However, please confirm weight of butter. Also can I use half the sugar? Will it affect the texture of the mochi? Or just the sweetness if it?

    1. Thanks Angie! One stick of butter is 4oz or 113 g! I can’t guarantee the results with any big changes, and I think cutting the sugar to half is a pretty big change… it may affect the texture. Sorry!

      1. Butter mochi is supposed to be really fattening. That’s why it’s so delicious. How about cutting your piece in half instead of the sugar? I would rather a little of something amazing, rather than a lot of something blah.

        1. I am making Hawaiian butter mochi for the first time and I’m so excited. I love bibingka or Philippine rice cake. I love mochi too. It’s now baking in the oven and I can’t wait to try it.

    1. I have made similar recipes in the past. I use regular glutinous rice flour instead of Mochiko brand rice flour. At th the Asian market, the generic glutinous rice flour (aka sweet rice flour) is usually under a buck for a 16 oz bag.

      I have mine baking in the oven now.now. Should be delish, thanks Alisa

        1. 5 stars
          I tried this addicting dessert at a party before so I had to make it for myself! I couldnt get my hands on Mochiko so I tried the recipe with the other version of sweet rice flour with the green label from Asian markets. I feel like it doesn’t have the same texture if you don’t use Mochiko. Just an FYI for anyone debating between brands of sweet rice flour! Not sure why it’s different, but this recipe with the generic rice flour results in a thinner mochi than the pictures in this recipe. Still tastes okay though!

    1. I don’t, but I use a dark nonstick pan (see video). I don’t think you would need to grease the pan regardless, but if you’ve had issues with food sticking in your particular pan, it wouldn’t hurt to grease it!

    1. So do you mean using two cans of evaporated milk instead of one can evap and one can coconut? I personally have not tried it, but I’m assuming it would not turn out as good. Sorry!

    2. 5 stars
      I am allergic to coconut and I have made these substituting a can of condensed milk to coconut milk. I haven’t actually tried them with coconut milk ever, but they do end up tasting great! I just put a little less sugar in since the condensed milk is so sweet…

    1. Hi Michelle, unfortunately, I don’t have any knowledge about sugar substitutions, so I am not sure what you could use. Sorry about that 🙁

      1. I used Lakanto monkfruit and they turned out beautifully. Butter mochi is something I miss from our time living in Hawaii. I make this for birthdays.

  66. So i have to make this for my foreign language fair on Friday, and I was wondering how long it took your mochiko to arrive? Its not available in any stores near me so i have to get it off of amazon.

    1. Hey Andy, I actually get mine at the local Asian store, and put the link up there for those who couldn’t find it at theirs. I’m not sure how long it would take… Sorry about that! That being said, if you can find one that’s amazon prime, it should come in two days, and you could always pay a little more for it to come quicker. Good luck!

  67. 4 stars
    Good recipe. But I’d like to point out that the nutrition info is very off. (A stick of butter alone is 800 calories.) By my calculations, an entire pan of this recipe is 5550 calories, making one serving (1/10th as you suggest) equal to 555 cal. Just FYI.

    1. Hi James, WOW! Thanks for the catch! I clearly did not input my info correctly. I ran it through the calorie calculator again and came out with 560 and have updated the recipe!

    1. Hello Ky, I use whatever brand I have on hand. I usually use Thai kitchen organic coconut milk because I get a big box of it at Costco. Evaporated milk brand is whatever the local store has, and I use either Rodelle’s or Costco vanilla. Hope that helps!

    1. I never do, but we always finish ours off within a day or two. Maybe if you’re going to keep them for longer, it would be a good idea.

  68. Made these a week ago and they are delicious! I was wondering how long can i usually keep them for? They turned a little on the grainy side after a week and I’m wondering why that is…

    1. Hi Laurie, you can find mochiko at most Asian stores! It’s called glutinous sweet rice flour and is not the same as regular rice flour. I don’t think you would get good results if you substituted it.

      1. Oh my! Im so glad this question was asked. I was about to use regular glytenous rice flour. Thanks! You saved the day?

        1. You can use glutinous rice flour since that also sweet rice flour. Just don’t use rice flour that doesn’t say sweet or glutinous

  69. This may be a dumb question but when you say coconut milk can it be like the silk in the refrigerator section, or do you mean like the stuff in the cans? Thanks

    1. Oops and that yup wasn’t a reply to saying it’s a dumb question. Definitely a valid question haha! Good luck and I’d love to hear how it turns out!

  70. Lived in Hawaii for a time and loved eating butter mochi there (prepared by locals), but never tried making it myself. After moving back to the main land I tried a couple of other recipes I found online, but this one seems the most authentic to what I had in HI. Simple and delicious. Thanks for sharing!

  71. Oh my goodness, I just made this last night for my daughter’s end-of-year school party (luau theme), and it was AMAZING. I’m glad so many kids didn’t even want to try it, because that means that I got to bring home lots of leftovers. 😉 It really does remind me of my favorite Filipino glutenous rice cake, but it’s so much easier to make!

      1. Did you accidentally use baking soda instead of powder? Also, did you use Mochiko, which is sweet glutinous rice flour? Regular rice flour will not have the same results.

    1. No ways, this is the easiest ever! You don’t even have to worry about over mixing because there’s no gluten like in cakes 🙂

          1. Bibingka is made of glutinous flour and the ingredients is exactly the same as your butter mochi. While the cassava cake is made of cassava.

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