Butter Mochi Recipe: A Chewy, Comforting Dessert from Hawaii!

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Soft, chewy, and with a rich buttery taste, Butter Mochi is a treat that beautifully combines the flavors of Hawaiian and Japanese desserts. If you’re new to mochi, this is a fantastic place to start.

Unlike traditional Japanese mochi, butter mochi has a cake-like texture and a sweet coconut flavor that’s absolutely irresistible. Made with rice flour, coconut milk, and a touch of butter, it creates a unique chewy texture that’s satisfyingly different from anything else. It’s a go-to dessert when you want something simple yet packed with tropical flavors.

For a playful twist, I often serve Butter Mochi with Deviled Strawberries on the side. The light, juicy strawberries filled with sweet cream create a nice contrast with the buttery richness of the mochi. And if you’re feeling adventurous, pair it with a Green Tea Shot for a fun drink that brings out the dessert’s coconut undertones.

This Butter Mochi Recipe is a crowd-pleaser, bringing an irresistible combination of chewiness and sweetness that’s perfect for dessert or a midday snack.

Why I Love This Recipe (And You Will Too)

An airtight container on the white marble cooktop holds neatly arranged Mochiko cake squares, prepared for storage. A nearby plate displays a square, served with a dollop of whipped cream for a delightful treat.

  • Unique Texture: The combination of chewy and buttery is like nothing else—it’s as if cake and mochi had a delicious dessert baby!
  • Simple Ingredients: With just a handful of basic ingredients, you get a dessert that feels special and exotic without much effort.
  • Great for Sharing: This recipe makes a batch that’s perfect for sharing, so it’s ideal for gatherings or family events where you want to bring something unique and tasty.
An airtight container on the white marble cooktop holds neatly arranged Mochiko cake squares, prepared for storage. A nearby plate displays a square, served with a dollop of whipped cream for a delightful treat.

Butter Mochi Recipe

Butter mochi is a soft, chewy Hawaiian treat with a sweet coconut flavor. Made with glutinous rice flour, it has a distinct texture that’s both rich and satisfying. Perfectly golden on top, these delightful squares are best served warm, with whipped cream or vanilla ice cream for an extra treat.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine hawaian
Servings 24
Calories 210 kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Sieve
  • 9×13-inch (23×33 cm) baking pan
  • Parchment paper
  • Measuring cups and spoons
  • Sharp Knife
  • Airtight container for storage

Ingredients
  

  • 1 box 16 oz/450 g Mochiko Flour (sweet glutinous rice flour)
  • 2 cups 16 oz/454 g granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 4 large eggs at room temperature
  • 2 cups 16 fl oz/450 ml whole milk, at room temperature
  • 1 can 13 fl oz/400 ml coconut milk
  • ½ cup 4 oz/115 g butter, melted
  • 2 teaspoons vanilla extract

Instructions
 

  • Prepare the Pan: Preheat the oven to 350°F (180°C). Butter a 9×13-inch baking pan and line with parchment paper. Set aside.
  • Combine Dry Ingredients: In a large bowl, mix together the Mochiko flour, sugar, baking powder, and salt.
    A large mixing bowl on the white marble cooktop contains Mochiko flour, granulated sugar, baking powder, and salt. A whisk is blending the dry ingredients thoroughly, creating an even mixture.
  • Add Wet Ingredients: Whisk in the eggs, whole milk, coconut milk, melted butter, and vanilla extract until the batter is smooth.
    Eggs, whole milk, coconut milk, melted butter, and vanilla extract are added to the large mixing bowl on the white marble cooktop, combining with the dry ingredients. A whisk smoothly incorporates the wet ingredients, forming a creamy, lump-free batter.
  • Strain the Batter: Pour the mixture through a sieve directly into the prepared pan to remove any lumps.
    The prepared baking pan sits on the white marble cooktop as the batter is poured through a sieve into the pan, ensuring a smooth texture by removing any lumps.
  • Bake: Bake for 50-60 minutes or until golden on top.
    The baking pan, filled with the smooth batter, rests on the white marble cooktop, ready for the oven preheated to 350°F. The batter will bake for 50-60 minutes, developing a golden top.
  • Cool and Cut: Let cool completely, then cut into 24 squares with a sharp knife.
    The baked Mochiko cake cools on the white marble cooktop. A sharp knife cuts the cake into 24 evenly sized squares, making it ready to serve.
  • Serve and Store: Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice cream if desired.
    An airtight container on the white marble cooktop holds neatly arranged Mochiko cake squares, prepared for storage. A nearby plate displays a square, served with a dollop of whipped cream for a delightful treat.

Nutrition Facts:

NutritionValue
Calories346 kcal
Carbohydrates36 g
Fat15 g
Fiber0 g
Calcium156 mg
Iron1 mg

Tips to Keep in Mind!

  • Cool completely before cutting: Let your butter mochi cool fully before slicing. If it’s sticking to the knife, rinse the knife under water between cuts.
  • For a lighter texture: If you prefer a lighter, more cake-like texture, reduce the butter to 1/2 cup.
  • Add extra coconut flavor: For a boost of coconut flavor, mix 1 cup of unsweetened shredded coconut into the batter before baking.
  • Use glutinous rice flour: Make sure to use glutinous (sweet) rice flour, not regular rice flour, to achieve the perfect chewy texture!
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