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Hawaiian Butter Mochi

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 - 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.

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.

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 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!

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! I bet it would be good…

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

Butter mochi & Mochiko flour – questions and answers

What is butter mochi?

Butter mochi is a classic Hawaiian treat made from mochiko flour, also known as glutinous rice flour and coconut milk. It is sometimes said to be a cross between bibingka, a Filipino desert and cassava cake.

What is mochiko flour?

Mochiko flour, also known as glutinous rice flour, is a flour made from mochi rice which is typically found in many Asian countries. Because of the milling and refining process, the mochi rice used to make mochiko flour has a high starch content and few complex carbohydrates. Because mochiko has a high starch content but does not contain gluten, it can act as a flour substitute for people with gluten allergies or intolerance.

Where to buy mochiko flour?

Buy mochiko and your other ingredients and supplies on Amazon using my affiliate links to help support my blog. There is no cost to you Purchase mochiko here and use the Amazon search box below to find great deals on anything you need shipped to your door.

Again, no cost to you and I receive a small commission for each item purchased. It’s a win-win! Thank you for your support.

210 thoughts on “Hawaiian Butter Mochi”

  1. 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!

    Reply
  2. 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?

    Thanks,

    Michelle

    Reply
    • 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.

      Reply
  3. 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!!

    Reply
    • 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!

      Reply
    • 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!

      Reply
  4. 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.

    Reply
  5. 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.

    Reply
    • 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.

      Reply
  6. 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.

    Reply
  7. 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.

    Reply
  8. 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.

    Reply
  9. 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.

    Reply
  10. 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!

    Reply
  11. 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.

    Reply
  12. 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!

    Reply
  13. 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.

    Reply
  14. 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.

    Reply
  15. 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!

    Reply
  16. 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.

    Reply
  17. 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?

    Reply
  18. 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.

    Reply
  19. 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!

    Reply
  20. 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??

    Reply
    • 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 🙁

      Reply
    • 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!

      Reply

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