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 FALL 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
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
-
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.
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.
Mochiko is sweet rice flour
Hello just wondering if I can use baking soda instead of baking powder. Thanks
You need to use baking powder. Baking soda will not get the same result!
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!
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.
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!
Can I reduce the sugar to one cup?
Can’t take it too sweet.
Thank you
It might change the texture, but you are welcome to give it a try!
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💖
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
They have it at my local stop and shop
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 ?