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Delicious Hawaiian Butter Mochi

Featured in: Indulgent Desserts and Baked Delights for Every Occasion

Hawaiian Butter Mochi combines Japanese and Hawaiian flavors into one unforgettable dessert. Featuring buttery sweet rice flour (mochiko), luscious coconut milk, and a chewy texture with a lightly crisp golden topping, these squares are perfect for parties or simple indulgence. Prep time is about 20 minutes, followed by an hour bake to yield 20 irresistible pieces. Expect sweet notes of vanilla, coconut, and buttery richness that last for days at room temperature.
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Chef with a smile, ready to cook and serve.
Updated on Mon, 24 Feb 2025 19:51:17 GMT
Soft Hawaiian Butter Mochi Dessert Pin it
Soft Hawaiian Butter Mochi Dessert | yummygusto.com

Hawaiian butter mochi brings together the perfect blend of chewy texture and sweet coconut flavor in a beloved island dessert. This traditional treat appears at every local gathering, combining rich buttery notes with tropical coconut in a uniquely satisfying way that keeps everyone coming back for more.

This treasured family recipe has been passed down through generations of island baking. The key techniques for achieving that characteristic texture were carefully preserved, from the proper pan-tapping method to the ideal baking time that ensures the perfect outcome.

Key Ingredients

  • Mochiko flour: The essential ingredient for authentic chewiness - use blue star brand
  • Coconut milk: Adds classic tropical richness - choose pure, additive-free varieties
  • Butter: Creates rich texture - use unsalted at room temperature
  • Fresh eggs: Provides structure - bring to room temperature
  • Vanilla extract: Enhances flavor - use pure, not imitation
  • Sugar: Balances flavors and helps form crust
  • Shredded coconut: Adds pleasant texture contrast

Preparation Method

Initial Setup:
Heat oven to 350°F (175°C). Thoroughly butter a 9x13 metal baking pan.
Combine Dry Components:
Mix mochiko, sugar and baking powder until uniform.
Blend Wet Elements:
Whisk eggs, vanilla and milk thoroughly.
Final Mixture:
Incorporate wet into dry ingredients. Add melted butter and coconut milk until smooth. Pour into pan, tap to release air bubbles, top with coconut.
Baking Process:
Bake until edges turn golden and center is set. Cool completely before cutting.
Sweet Hawaiian Butter Mochi Pin it
Sweet Hawaiian Butter Mochi | yummygusto.com

This butter mochi recipe has become a cherished part of our family traditions. The process of making it together creates lasting memories, while the results never fail to bring smiles to every gathering.

Serving Suggestions

Enhance the butter mochi experience by serving with fresh tropical fruits. Pair with a cup of Hawaiian coffee for breakfast. For parties, create an assortment of flavored variations on a dessert platter.

Flavor Variations

Experiment with matcha powder for a Japanese-inspired version. Try coconut extract for stronger tropical notes. Add ube paste for a vibrant purple sweet potato variation that maintains the classic texture.

Storage Instructions

Store in an airtight container at room temperature for 3 days. Don't refrigerate as it affects the texture. For longer storage, wrap pieces individually and freeze up to 1 month. Thaw at room temperature.

Close-up Hawaiian Butter Mochi Recipe Pin it
Close-up Hawaiian Butter Mochi Recipe | yummygusto.com

This butter mochi recipe carries the essence of Hawaiian baking tradition. Each batch honors the techniques passed down through generations while creating new memories. The simple yet precise process results in a cherished dessert that embodies island hospitality.

Frequently Asked Questions

→ How long will Butter Mochi remain fresh at room temperature?
You can store it in a sealed container for up to 3 days. If you need more time, move it to the fridge to keep for about a week.
→ What do I do if my mochi is overly sticky?
It might need extra baking. Wait until the top is firm and takes on a nice golden shade to ensure it’s ready.
→ Where can I buy mochiko flour, and what is it?
Mochiko is a kind of flour made from glutinous rice and is often available in Asian stores or international sections of your supermarket.
→ Can Hawaiian Butter Mochi go into the freezer?
Absolutely! Slice into portions, wrap them tightly, and store in a freezer-safe bag. Leave them out at room temperature to thaw before enjoying.
→ Why is it better to cut mochi using a plastic knife?
Because mochi is sticky, a plastic knife glides through it easier, giving you cleaner slices and avoiding mess.

Delicious Hawaiian Butter Mochi

Soft and rich, this Hawaiian Butter Mochi blends coconut milk and sweet rice flour into a golden-brown island delight topped with crisp coconut flakes.

Prep Time
20 Minutes
Cook Time
65 Minutes
Total Time
85 Minutes
By: Sandra

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: Hawaiian

Yield: 20 Servings (20 rectangular pieces)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ For the Pan

01 Butter (unsalted) or veggie oil for greasing the pan

→ For the Mochi Batter

02 1 can (13.5 ounces) coconut milk, unsweetened
03 2 cups milk (any kind—skim, whole, or something in between)
04 1 stick of unsalted butter (8 tablespoons), melted
05 1 pound mochiko flour (also called sweet rice flour)
06 4 large eggs
07 2 teaspoons baking powder
08 2 teaspoons vanilla
09 A half teaspoon kosher salt
10 2 cups sugar

→ For Topping

11 1/2 cup of coconut flakes, unsweetened
12 A pinch of flaky salt (if you like)

Instructions

Step 01

Set your oven rack in the middle and turn the oven to 350°F. Lightly grease a 9x13-inch pan with butter or oil. Melt your stick of butter and keep it handy for later.

Step 02

In a big mixing bowl, whisk together the sugar, sweet rice flour, baking powder, and salt until it all looks one color.

Step 03

Take another bowl (a medium one works fine) and whisk the milk, eggs, and vanilla extract together until everything looks smooth.

Step 04

Add the wet mixture into the dry mixture. Stir it all together (a wooden spoon works great). Then, pour in that melted butter and coconut milk. Keep mixing until it’s all nice and smooth.

Step 05

Move the batter into the pan you prepped earlier. Give the pan a little tap on the counter a few times to pop any bubbles hiding in the batter.

Step 06

Sprinkle the shredded coconut evenly across the batter. If you like, you can add a pinch or two of flaky salt over the top.

Step 07

Pop the pan in the oven and bake for about 60 to 70 minutes. You’ll know it’s done when the top has turned golden and the mochi has set.

Step 08

Take the pan out and let it cool completely on a wire rack (around an hour). Cut into 20 pieces using a plastic knife to keep it clean—grease the knife first if it sticks. Slice in a 4x5 grid to get servings that are roughly 2 1/4 by 2 1/2 inches.

Notes

  1. This soft and chewy butter mochi dessert is a crowd-pleaser from Hawaii. It blends the Japanese mochi tradition with some Western-style flavors for a sweet, coconutty treat.

Tools You'll Need

  • A 9x13-inch baking dish
  • One big mixing bowl
  • A medium-sized bowl
  • A whisk
  • A wooden spoon for mixing
  • Plastic knife (for cutting)
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (butter and milk)
  • Contains eggs
  • Includes coconut

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~