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Gorgeous Hawaiian Butter Mochi

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This Gorgeous Hawaiian Butter Mochi is a chewy, buttery, and lightly crisp dessert that combines the richness of cake with the texture of traditional mochi. Naturally gluten-free and made in one bowl, it’s perfect for gatherings and easy to prepare.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 24 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Ingredients

  • 16 oz (450 g) Mochiko flour (sweet glutinous rice flour)
  • 2 cups (400 g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 4 large eggs (room temperature)
  • 2 cups (480 ml) whole milk (room temperature)
  • 13 fl oz (400 ml) coconut milk
  • ½ cup (115 g) unsalted butter, melted
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking pan with butter and line with parchment paper, leaving overhang for easy removal.
  2. In a large mixing bowl, whisk together Mochiko flour, sugar, baking powder, and salt until well combined.
  3. Add the eggs and whisk until incorporated.
  4. Gradually pour in whole milk and coconut milk, mixing until the batter is smooth.
  5. Add melted butter and vanilla extract, whisking until fully combined and lump-free.
  6. For a smoother texture, strain the batter through a sieve into the prepared baking pan.
  7. Bake for 50 to 60 minutes or until the top is golden and a toothpick inserted comes out mostly clean.
  8. Let the mochi cool completely in the pan.
  9. Once cooled, cut into squares using a clean or moistened sharp knife.

Notes

  • Do not substitute regular rice flour for Mochiko flour—it won’t yield the same chewy texture.
  • Let the mochi cool completely before cutting to get clean edges.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Microwave individual squares for 10–15 seconds to restore chewiness.

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