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Close-up of a pan of golden brown Hawaiian Butter Mochi, showcasing its chewy texture.

Hawaiian Butter Mochi

This Hawaiian Butter Mochi recipe delivers a chewy, sweet, and rich dessert. Made with mochiko (sweet rice flour) and coconut milk, it's a delightful treat that's surprisingly easy to make at home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: Hawaiian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • Powdered sugar optional, for dusting

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Oven
  • Toothpick
  • Oven thermometer (optional, but recommended)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan generously to prevent sticking.
  2. In a large bowl, whisk together the mochiko, sugar, baking powder, and salt. Ensure there are no lumps of mochiko.
  3. In a separate bowl, whisk together the milk, coconut milk, and eggs.
  4. Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Be careful not to overmix.
  5. Add the melted butter and vanilla extract to the batter. Whisk until the butter is fully incorporated. The batter will be quite liquid.
  6. Pour the batter into the prepared baking pan.
  7. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (or with a few moist crumbs).
  8. Let the butter mochi cool completely in the pan before cutting into squares. This is essential for the texture to develop properly.
  9. Dust with powdered sugar (optional) before serving.

Notes

For the best results, use high-quality mochiko. Avoid overmixing the batter to prevent a tough mochi. Full-fat coconut milk is recommended for optimal flavor and moisture. Calibrate your oven for accurate baking. Cooling completely before cutting is crucial for achieving the signature chewy texture. Store leftover mochi in an airtight container at room temperature for up to 3 days.