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!
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
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
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!
Hawaiian Butter Mochi
Butter Mochi- a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour). All you have to do is mix and bake!
Ingredients
- 1 stick unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla
- 16 oz mochiko flour 1 box
- 2 teaspoon baking powder
- 1 can evaporated milk 12 oz
- 1 can coconut milk 14 oz
Instructions
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Preheat oven to 350 degrees F, and grease a 9x13 inch pan.
Mix the melted butter and sugar until combined. Add the eggs, one at a time, mixing well after each. Stir in vanilla. Pour in the mochiko and add the baking powder. Stir until mostly combined. Stir in the evaporated milk, stir in the coconut milk. When batter is totally smooth, pour into pan and bake for one hour.
Remove from oven and allow to cool to room temperature. Remove from pan and cut into pieces on a cutting board.
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I was so excited last night when I saw these on your Instagram so I’m super glad the recipe is up! I always assumed mochi desserts were hard to make so I can’t wait to try these!
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 🙂
Is this gluten free??
Yes it is! Mochiko is sweet glutinous rice flour, but it doesn’t actually contain gluten.
This looks amazing. Can’t wait to make this today. I have all the ingredients. Thank you.
Awesome! Please let me know how it goes!
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!
Nikki, I’m so glad you liked it! Thanks for the comment!
Thx u for the recipe , just baked it
You’re welcome, hope you liked it! 🙂
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!
Thanks Andrea! So glad you liked it!
Thats the hook ups. Thats some ono stuff.
Once you start eating it you can’t stop!
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
Hey there! Yup, go with the canned!
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!
Is it easy to find mochiko flour? Can you use just rice flour?
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.
You can usually find it in Safeway, as well. I buy it there regularly.
Awesome, thanks!
Oh my! Im so glad this question was asked. I was about to use regular glytenous rice flour. Thanks! You saved the day💖
Thanks so much for sharing – trying it tonight 🙂 What size pan should I use? Thanks again!!
Hi Cassie! Use a 9×13 inch pan, let me know how you like it!
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…
Thanks Christy! If you aren’t going to eat them within 3-4 days, I would throw them in the freezer!
Do they have to be refrigerated after they are done ?
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.
Hi! I was wondering what brand of coconut milk, vanilla, and evaporated milk you used?
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!
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.
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!
I was worried. Tanks
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.
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!
What if you are a diabetic what sugar can you substitute?
Hi Michelle, unfortunately, I don’t have any knowledge about sugar substitutions, so I am not sure what you could use. Sorry about that 🙁
https://sweetleaf.com/stevia_products/sugarleaf/ Worked well in Christmas baking for my diabetic friends/family, and tastes was very good compared to other sweetener substitutes.
Thanks for the info!
Could I substitute the can of evaporated milk for coconut milk?
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!
Hello – do you have to grease and flour the pan before pouring in the batter?
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!
Great recipe!
I’ve been looking for a good one for a while.
Thanks Lulu, glad you liked it!
I live in SuCal and find the mochiko at Von’s and also Stater Bros
Awesome! I wish I could find it more easily out here. Californians are lucky!
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
Thanks Jon! Yes, I think I know the one! Its Thai and it’s in a clear bag with green print right?
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?
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!