Butter Mochi

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Butter Mochi is one of those comforting, chewy, sweet treats that instantly reminds me of summer potlucks and family gatherings. The first time I tasted it, I was at a beachside get-together in Oahu. One bite and I was hooked. It’s soft, sticky, coconutty, and buttery all at once—a true cross between cake and mochi.

This classic Hawaiian dessert combines Japanese mochiko flour with American baking staples like butter, sugar, and vanilla, creating a unique fusion that’s become a staple in island cuisine. And the best part? It’s incredibly easy to make with pantry ingredients and no special equipment.

Why You’ll Love This Butter Mochi

• Easy to Make – No fancy tools or techniques required
• Great for Sharing – Makes a large 9×13 tray (about 18 squares)
• Gluten-Free – Naturally gluten-free thanks to mochiko flour
• Perfect Texture – Chewy, slightly crisp on the edges, and custardy inside
• Tropical Flavor – Coconut milk and butter make it irresistible

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Ingredients

• 1 (16 oz) box Mochiko glutinous rice flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 (14 oz) can coconut milk
• 1 (12 oz) can evaporated milk
• 1 stick (½ cup) butter, melted
• 4 large eggs
• 2 teaspoons vanilla extract

Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray and set aside.

2. Mix Dry Ingredients

In a large mixing bowl, combine the mochiko flour, sugar, baking powder, and salt. Stir until well blended.

3. Mix Wet Ingredients

In a separate bowl, whisk together the coconut milk, evaporated milk, melted butter, eggs, and vanilla extract.

4. Combine

Pour the wet mixture into the dry ingredients. Stir until the batter is smooth and no lumps remain. The batter will be runny—that’s exactly what you want.

5. Pour & Tap

Pour the batter into the prepared baking pan. Gently tap the pan on the counter to release any air bubbles.

6. Bake

Place the pan in the oven and bake for 1 hour, or until the top is golden brown and the edges are set.

7. Cool & Cut

Let the mochi cool completely before slicing. Cut into squares and serve at room temperature.

Make It Your Own

• Top with toasted coconut for added texture
• Swirl in ube jam for a colorful twist
• Add chopped macadamia nuts for extra crunch
• Try a matcha version by replacing 1 tsp of flour with matcha powder
• Make it less sweet by reducing sugar to 1½ cups if preferred

Tips for Success

• Use Mochiko brand rice flour for the best results—other brands may alter texture
• Let it cool fully before slicing or it may stick to your knife
• Don’t overmix the batter—just mix until smooth
• Store properly to maintain that chewy texture
• Line the pan with parchment paper if you want easier clean-up

Serving Suggestions

• Serve with a side of tropical fruit like pineapple or mango
• Pair with a cup of hot green tea or cold coconut milk
• Dust with powdered sugar for a bakery-style finish
• Great addition to potlucks, lunchboxes, or dessert platters

Storage & Reheating

• Store in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 5 days (note: it will firm up in the fridge)
• To reheat, microwave individual squares for 10–15 seconds for that soft texture
• Do not freeze—the texture changes and becomes rubbery

All-Season Favorite

Butter Mochi is truly an all-year-round dessert. It’s perfect for summer BBQs with its tropical coconut flavor and equally comforting during chilly months with its rich, custardy bite. The balance of chewy and buttery is what makes it such a crowd-pleaser across all ages and occasions.

Share Your Squares!

Have you tried this recipe? I’d love to see your creations! Tag @yourhandle on Instagram or Pinterest using the hashtag #ButterMochiMagic and show us how you make this island treat your own.