7-Step Recipe for Butter Mochi – The Best Hawaiian Treat

Butter mochi is a Hawaiian classic that blends rich buttery flavor, chewy mochi texture, and a crispy golden crust. Unlike Japanese mochi, which is typically made with sweet rice pounded into a sticky consistency, this Hawaiian-inspired treat is a baked mochi cake with a tender yet slightly custardy center. It’s incredibly easy to make, naturally gluten-free, and perfect for potlucks, celebrations, or satisfying your sweet tooth any time of the day.

If you’ve been searching for the best recipe for butter mochi, look no further. This version balances the perfect chewiness with a caramelized exterior, making it irresistibly delicious. Let’s get started!

What Makes Butter Mochi So Special?

This isn’t just another dessert; it’s a taste of the islands. The combination of mochiko flour, coconut milk, eggs, and butter creates a unique texture that’s crispy on the edges, soft in the center, and infused with tropical flavors. It’s a cross between cake and mochi, making it a standout dessert for any occasion.

Why You’ll Love This Recipe

✔ Easy to Make – Just mix and bake!

✔ Gluten-Free – Made with mochiko rice flour, no wheat needed.

✔ Rich & Buttery – The name says it all.

✔ Perfectly Chewy – A dreamy texture with crisp edges.

✔ Versatile – Customize it with flavors like ube, chocolate, or matcha.

Check out my for more delicious recipes:Sourdough Bagels Recipe

Ingredients for Butter Mochi

Gather these simple yet flavorful ingredients to create this indulgent dessert:

Dry Ingredients

• 2 cups mochiko flour (glutinous rice flour, not regular rice flour!)
• 1½ cups granulated sugar (adds sweetness without overpowering the butter flavor)
• 1 teaspoon baking powder (gives the mochi a slight lift)
• ¼ teaspoon salt (enhances all the flavors)

Wet Ingredients

• 1 stick (½ cup) unsalted butter, melted (for that rich, buttery taste)
• 1 can (13.5 oz) coconut milk (adds a creamy, tropical note)
• 1 cup whole milk (balances the richness of the coconut milk)
• 3 large eggs (binds everything together for the perfect structure)
• 2 teaspoons vanilla extract (for warmth and depth of flavor)

Optional Additions for Extra Flavor

• ½ cup shredded coconut (for a crispy top and more texture)
• ½ teaspoon flaky salt (a gourmet touch to balance the sweetness)

Step-by-Step Instructions: How to Make the Best Butter Mochi

Step 1. Prepare your baking equipment

Preheat your oven to 175 degrees C. To prevent the dish from sticking, grease a baking dish measuring 9×13 inches with butter or nonstick cooking spray.

Step 2: Combine the dry ingredients

In a large bowl, combine the flour, sugar and baking powder. This will ensure even distribution of the ingredients and prevent clumping.

Step 3: Combine all the ingredients.

In a separate mixing bowl, combine the butter, coconut cream, whole milk, and vanilla extract. Whisk until smooth. To avoid scrambling eggs, the melted butter must be slightly cooled.

Step 4: Create the Batter

Continue stirring as you add the dry ingredients to the wet ones. The batter should be pourable and smooth.

Step 5 – Pour and Smooth the Batter

Pour the mixture into the baking dish. Sprinkle the shredded Coconut evenly on top to get a golden crisp finish.

Step 6: Bake Until Golden & Set

Bake the pan for 60 to 70 minutes. When the top of the cake is golden and slightly crisp and a toothpick inserted into the middle comes out clean, you’ll know that it’s done.

Step 7: Cool & Slice

Before cutting, allow the butter mochi in the pan to cool for at least one hour. It will set better and make it easier to cut. To prevent sticking, use a Plastic Knife.

Serving & Storage Tips

How to Serve Butter Mochi

• Enjoy warm for a soft, gooey texture.
• Let it sit overnight for a chewier bite.
• Pair with coffee, tea, or tropical fruit for the perfect treat.

How to Store Butter Mochi

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps for 1 week but will firm up; microwave for a softer texture.
• Freeze: Wrap tightly and freeze for up to 3 months. Reheat in the oven or microwave.

Creative Variations & Flavor Twists

1. Ube Butter Mochi (Purple Yam Flavor)

Replace ½ cup of coconut milk with ube purée for a beautiful purple hue and nutty flavor.

2. Chocolate Butter Mochi

Add ¼ cup cocoa powder to the dry ingredients for a decadent, fudgy twist.

3. Matcha Butter Mochi

Mix in 2 tablespoons of matcha powder for an earthy, Japanese-inspired variation.

4. Salted Caramel Butter Mochi

Drizzle homemade salted caramel on top before serving for extra decadence.

Expert Tips for Perfect Butter Mochi Every Time

✔ Use Mochiko Flour, Not Regular Rice Flour – Only glutinous rice flour gives butter mochi its signature chewiness.

✔ Let It Cool Completely – It’s tempting to dig in right away, but letting it sit ensures the perfect texture.

✔ Adjust Baking Time Based on Your Oven – Some ovens run hotter, so check for doneness at 55 minutes to avoid overbaking.

✔ Plastic Knife for Slicing – This trick prevents the mochi from sticking and ensures clean, smooth slices.

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Why This Is the Only Recipe for Butter Mochi You’ll Ever Need

This butter mochi recipe delivers authentic Hawaiian flavor with a perfect balance of chewiness, richness, and crispiness. Whether you stick to the classic version or experiment with exciting flavors, this treat is guaranteed to impress.

So, grab your ingredients and get baking—because once you try this butter mochi, you’ll never go back!