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Hawaiian Butter Mochi

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A chewy, custard-like Hawaiian treat made with glutinous rice flour, coconut milk, and butter. This simple, one-bowl dessert is naturally gluten-free and perfect for sharing.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 20 pieces
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Ingredients

  • Butter or oil, for greasing the pan
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 pound glutinous rice flour (mochiko or sweet rice flour)
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups milk (any fat percentage)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (13.5 oz) unsweetened coconut milk
  • 1/2 cup unsweetened shredded coconut
  • Optional: flaky salt for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or oil.
  2. In a large bowl, whisk together glutinous rice flour, sugar, baking powder, and salt.
  3. In another bowl, whisk milk, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until well combined.
  5. Add melted butter and coconut milk to the batter. Mix until smooth and uniform.
  6. Pour the batter into the prepared pan and tap gently on the counter to release air bubbles.
  7. Sprinkle shredded coconut evenly on top. Add flaky salt if using.
  8. Bake for 60–70 minutes, until golden brown and the center is set.
  9. Let cool in the pan for 1 hour before slicing into squares.

Notes

  • For richer flavor, substitute part of the milk with extra coconut milk.
  • A plastic or greased knife makes cleaner cuts.
  • Reduce sugar by 1/4 cup for a less sweet version.
  • Omit shredded coconut topping for a smoother surface.
  • Flavor deepens and texture softens as it sits overnight.

Nutrition

Find it online: https://savorymomskitchen.com/hawaiian-butter-mochi/