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!
Butter Mochi
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
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Instructions
- Preheat oven to 350 degrees F, and grease a 9×13 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.
Notes
Nutrition
Butter mochi & Mochiko flour – questions and answers
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.
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.
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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!
Great recipe. For those that find it too sweet, 1 1/2 cup sugar is our sweet spot.
Yup, we make it with less sugar as well. 🙂
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! 🙂
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!
Love this recipe! So easy to make and so delicious ! Thank you!
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!
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.
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!
I’ve never tried it so I can’t really tell you. Maybe someone else will see the comment and chime in 🙂
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.
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.
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.
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.
This was soo good I made it twice already, and it’s so easy too! Thanks so much for sharing, my family loves it! I actually made your recipe in one of my vlogs on youtube (https://youtu.be/O4KJ_DrH1hw) and linked your recipe 🙂
Thanks for the link! Glad you liked it 🙂
HI, a European here!
More or lees, how much does it weigh1 of your sticks of butter?
1 stick of butter is about 113g.
Did you use condensed milk or an unsweetened evaporated?
unsweetened 🙂
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!
Should be fine! Keep an eye on oven times though.
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.
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!
I haven’t tried that, but I would assume it would be fine! Maybe bring the batter back to room temp before baking?
love this easy to make recipe! anyone have tips on how to cut them with the nice straight sides though?
Ok, thanks! How do you store this Mochi cake? Should it be refrigerated or left in a container?
I usually just leave it in a container 🙂
Use a plastic knife. The cake doesn’t stick. Or spray the stainless steel straight-edged knife first with oil.
Have you ever tried it with matcha powder? Would it turn out the same (but have the matcha flavor of course)?
I haven’t tried it but it seems to be pretty common!
Mine came out a bit greasy… can I Put less butter next time?
You are definitely welcome to try!
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.
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
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!
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!!
*does NOT take away the awesomeness!! Oops. I’m eating my 10th “little” slice of mochi and typing on my cell. Blame the mochi!