Butter mochi is a beloved Hawaiian treat that combines the chewy texture of traditional Japanese mochi with the rich flavors of butter, coconut, and vanilla. This unique dessert has a slightly crispy golden top, soft chewy edges, and an incredibly tender center that’s almost custard-like. The star ingredient is mochiko, a sweet rice flour that creates that signature bouncy, stretchy texture you can’t get from regular flour. Despite its exotic appeal, butter mochi is surprisingly simple to make with just one bowl and basic ingredients you might already have in your pantry. It’s not too sweet, making it perfect for breakfast, an afternoon snack, or dessert. The coconut milk adds tropical richness while the butter provides depth and that irresistible golden crust. Whether you’re familiar with Hawaiian cuisine or trying something completely new, this butter mochi will quickly become a favorite that you’ll want to make again and again.
Serving Quantity: Serves 12 to 16 people
Cooking Time: 1 hour and 15 minutes (including 10 minutes prep time, 1 hour baking time, and 5 minutes cooling time)
1. Ingredients
- One box mochiko sweet rice flour (16 ounces)
- Two and one-half cups granulated sugar
- One can coconut milk, full-fat (13.5 ounces)
- One cup whole milk
- Five large eggs
- One cup unsalted butter, melted and slightly cooled
- Two teaspoons vanilla extract
- Two teaspoons baking powder
- Half teaspoon salt
- Optional: one cup sweetened shredded coconut, sesame seeds for topping
2. Prepare Your Baking Pan
Heat your oven to 350 degrees. Take a 9 by 13 inch baking pan and grease it very generously with butter or cooking spray. Make sure to coat every corner and edge thoroughly because butter mochi can be sticky. For extra insurance against sticking, you can also line the bottom with parchment paper, then grease the parchment. Some people like to dust the greased pan lightly with a bit of mochiko flour for even easier removal. Set the prepared pan aside.
3. Melt the Butter
Cut the butter into chunks and place them in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the butter is completely melted and smooth. This should take about 1 to 2 minutes total. Alternatively, melt the butter in a small saucepan on the stovetop over low heat. Let the melted butter cool for about 5 minutes so it’s warm but not hot. If you add hot butter directly to eggs, it can cook them and create lumps in your batter.
4. Mix the Wet Ingredients
In a large mixing bowl, crack all five eggs. Whisk them together until the yolks and whites are completely combined and the mixture looks uniform in color. Add the sugar to the eggs and whisk vigorously for about 1 minute until well blended. The mixture should become slightly lighter in color and a bit frothy. Pour in the coconut milk and whole milk. Add the vanilla extract. Whisk everything together until completely smooth and uniform. The mixture should look pale and creamy.
5. Add the Melted Butter
Pour the melted and slightly cooled butter into the bowl with the wet ingredients. Whisk everything together thoroughly until the butter is fully incorporated and the mixture is smooth. You shouldn’t see any separation or pools of butter floating on top. The batter should look creamy and well emulsified. This combination of butter and coconut milk is what gives butter mochi its rich flavor and tender texture.
6. Combine the Dry Ingredients
In a separate medium bowl, whisk together the mochiko sweet rice flour, baking powder, and salt. Make sure there are no lumps in the mochiko flour. If you see any clumps, break them up with your fingers or press them against the side of the bowl with a spoon. Whisking the dry ingredients together first ensures the baking powder and salt are evenly distributed throughout the flour, which helps the mochi rise evenly.
7. Mix Wet and Dry Together
Pour the dry ingredients into the bowl with the wet ingredients. Use a whisk or rubber spatula to stir everything together. Mix thoroughly until you have a completely smooth batter with no lumps of flour remaining. The batter will be quite thin and pourable, almost like pancake batter. This is exactly what you want. Don’t worry that it seems too liquidy. The mochiko flour will absorb the liquid during baking and create that signature chewy texture. If you’re adding shredded coconut, fold it in now.
8. Pour into the Pan
Pour the batter into your prepared baking pan. Use a spatula to spread it evenly and make sure it reaches all the corners. The batter should fill the pan about three-quarters full. Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter. If you’re using sesame seeds as a topping, sprinkle them evenly over the surface now. The seeds will toast during baking and add a nice nutty flavor and visual appeal.
9. Bake the Mochi
Place the pan in your preheated 350-degree oven on the center rack. Bake for 1 hour without opening the oven door. The butter mochi is done when the top is golden brown and the edges have pulled away slightly from the sides of the pan. The center should look set and not jiggly when you gently shake the pan. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs. The top will develop a beautiful golden crust that adds wonderful texture contrast to the chewy interior.
10. Cool Completely
Remove the pan from the oven and place it on a wire cooling rack. This is important: you must let the butter mochi cool completely in the pan before cutting it. This takes at least 1 hour, but 2 hours is even better. The mochi continues to set as it cools, and cutting it while still warm will result in a gooey mess that won’t hold its shape. Be patient during this step. The mochi will firm up significantly as it cools to room temperature, making it much easier to cut into clean squares.
11. Cut into Squares
Once the butter mochi is completely cool, use a sharp knife to cut it into squares. For the cleanest cuts, spray your knife with cooking spray or dip it in water between each cut. This prevents the sticky mochi from clinging to the blade. Cut the mochi into 12 large squares or 16 smaller squares, depending on your preference. Use a spatula to lift the squares out of the pan. The bottom should release easily if you greased the pan well.
12. Serve and Enjoy
Butter mochi is delicious served at room temperature or slightly chilled. The texture is chewiest when it’s at room temperature. You can serve it plain, which is traditional, or get creative with toppings. Some people like to dust it with powdered sugar, drizzle it with chocolate or caramel sauce, or serve it with fresh fruit and whipped cream. In Hawaii, it’s commonly enjoyed with a cup of coffee or tea as a mid-morning or afternoon snack.
13. Nutrition Information Per Serving
- Calories: 380
- Total fat: 16 grams
- Saturated fat: 11 grams
- Cholesterol: 90 milligrams
- Sodium: 180 milligrams
- Total carbohydrates: 56 grams
- Dietary fiber: 1 gram
- Sugars: 38 grams
- Protein: 4 grams
14. Helpful Tips for Perfect Butter Mochi
- Use mochiko sweet rice flour, not regular rice flour or glutinous rice flour, as they create different textures.
- Make sure to use full-fat coconut milk, not light coconut milk, for the richest flavor and best texture.
- Let the melted butter cool slightly before adding it to prevent cooking the eggs and creating lumps.
- Don’t skip the cooling time before cutting, as the mochi needs to set completely or it will be too soft to cut cleanly.
- Store butter mochi covered at room temperature for up to 3 days or refrigerated for up to a week.
- Warm individual pieces in the microwave for 10 to 15 seconds to restore that fresh-from-the-oven chewiness.
- Freeze individual squares wrapped in plastic wrap for up to 3 months and thaw at room temperature when ready to eat.
- Try flavor variations by adding matcha powder, ube extract, or cocoa powder to the batter for different colors and tastes.
- Mix in chocolate chips, macadamia nuts, or dried fruit for added texture and flavor variety.
- The edges and corners are the chewiest parts while the center is softer and more custard-like, so cut accordingly based on your texture preference.
