Butter mochi is a beloved island-style dessert that sits perfectly between a tender cake and chewy mochi. With a golden top, rich coconut aroma, and lightly crisp edges, this classic treat is simple, comforting, and deeply nostalgic. It’s commonly baked in a large pan, cut into squares, and enjoyed at room temperature, making it ideal for sharing at gatherings or enjoying as an everyday sweet.

Why You’ll Love This Recipe

Butter mochi is wonderfully easy to make, requiring just one bowl and basic pantry ingredients. The texture is uniquely satisfying: soft, chewy, and slightly crisp on the outside. The coconut milk adds richness without being overpowering, while the buttery vanilla flavor keeps it familiar and comforting. It’s naturally gluten-free thanks to sweet rice flour and stays delicious for days, making it perfect for baking ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound mochiko flour (sweet rice flour)
• 3 cups granulated sugar
• 1 tablespoon baking powder
• ½ cup unsalted butter, melted and slightly cooled
• 5 large eggs
• 1 teaspoon vanilla extract
• 12 ounces full-fat coconut milk (1 standard can)

Directions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan.
2. In a large mixing bowl, add the mochiko flour, sugar, and baking powder.
3. Add the melted butter, eggs, vanilla extract, and coconut milk.
4. Mix everything together using a wooden spoon or sturdy spatula until the batter is smooth and well combined. The batter will be pourable and slightly thick.
5. Pour the batter evenly into the prepared pan.
6. Bake for 60 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.
7. Remove from the oven and allow the butter mochi to cool completely to room temperature before cutting into squares.

Servings and timing

• Servings: 24 squares
• Prep time: 10 minutes
• Bake time: 60 minutes
• Cooling time: 30–45 minutes
• Total time: about 1 hour 45 minutes

Variations

• Chocolate butter mochi: Stir ½ cup cocoa powder into the dry ingredients for a rich chocolate version.
• Lilikoi-style flavor: Add ½ cup passion fruit juice to the batter and reduce the coconut milk slightly for a fruity twist.
• Toasted coconut topping: Sprinkle ½ cup unsweetened shredded coconut over the batter before baking.
• Brown butter version: Brown the butter before adding it to the batter for a deeper, nutty flavor.

Storage/Reheating

Store butter mochi in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To reheat, warm individual squares briefly in the microwave for 10–15 seconds until just soft and slightly warm. Avoid overheating, as this can dry out the texture.

FAQs

What is mochiko flour?

Mochiko flour is a sweet rice flour made from glutinous rice. It gives butter mochi its signature chewy texture.

Is butter mochi gluten-free?

Yes, this recipe is naturally gluten-free because mochiko flour does not contain wheat.

Can I reduce the sugar?

You can reduce the sugar to 2½ cups, but the texture and sweetness will be slightly less rich.

Do I need to refrigerate butter mochi?

No, it keeps very well at room temperature when stored in a sealed container.

Can I use light coconut milk?

Full-fat coconut milk is recommended for the best flavor and texture. Light coconut milk will result in a drier mochi.

Why is my butter mochi too dense?

Overbaking or inaccurate measurements can cause a dense texture. Be sure to measure carefully and avoid baking longer than necessary.

Can I make this ahead of time?

Yes, butter mochi is perfect for making a day in advance, as the flavor and texture improve after resting.

Can I freeze butter mochi?

Yes, cut into squares and freeze in an airtight container for up to 2 months. Thaw at room temperature before eating.

What pan size works best?

A 9×13-inch pan is ideal to achieve the classic thickness and chewy interior.

How do I know when it’s done baking?

The top should be golden brown, and the center should feel set but slightly springy when gently pressed.

Conclusion

Butter mochi is a timeless island dessert that’s easy to make, deeply comforting, and endlessly shareable. With its chewy texture, buttery richness, and subtle coconut flavor, it’s no surprise this treat is a favorite for gatherings and everyday snacking alike. Once you try it, butter mochi is sure to become a regular addition to your baking rotation.

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