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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.
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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
  • 9x13-inch (23x33 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 9x13-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.