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Delicious Butter Mochi

Featured in Sweet Treats Worth the Calories.

This Hawaiian butter mochi is a golden-topped soft dessert made with glutinous rice flour, coconut milk, and butter. It yields 20 squares of rich, chewy goodness, with toasted coconut on top. Just mix the wet and dry ingredients, pour into a pan, sprinkle with coconut, bake around an hour, and let cool. While cooling takes time, the prepping is simple, great for beginners or mochi lovers looking to try homemade.
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Updated on Tue, 18 Mar 2025 09:52:30 GMT
Golden-brown squares stacked on a dish. Pin it
Golden-brown squares stacked on a dish. | cookwithtaste.com

Every bite of Hawaiian butter mochi brings sheer comfort - soft and chewy inside with a crispy, golden coconut exterior. This treasured dessert from the islands turns ordinary kitchen staples into an addictive treat that perfectly balances sweetness and mouthfeel.

These butter mochi squares vanished in moments at our block party luau. Everyone grabbed seconds - even first-time mochi eaters couldn't resist the combo of that crunchy coconut top and that chewy middle.

Key Components

  • Mochiko Sweet Rice Flour: 16 oz/454g box, the must-have for genuine mochi chewiness
  • Butter: 1 cup/226g unsalted, melted, makes those crisp edges
  • Sugar: 2 cups/400g granulated, gives just the right sweetness
  • Milk: 1 cup/240ml whole, adds a creamy richness
  • Eggs: 4 large, room temperature, holds everything together
  • Coconut Milk: 13.5 oz/400ml can unsweetened, brings that island taste
  • Baking Powder: 2 teaspoons, helps it rise slightly
  • Vanilla Extract: 1 tablespoon pure, deepens the taste
  • Salt: 1 teaspoon kosher, cuts through sweetness
  • Coconut: 1 cup/85g unsweetened shredded, creates that famous top layer
  • Sea Salt: 1/2 teaspoon flaky (optional), finishing touch

Cooking Steps

Get Ready:
Heat your oven to 350°F (175°C). Grease a 9x13-inch metal baking pan generously with butter.
Mix Dry Stuff:
Stir together mochiko, sugar, baking powder, and salt until there aren't any lumps.
Handle Wet Stuff:
Beat those eggs well, then mix in milk and vanilla until it looks smooth.
Blend Everything:
Pour your wet mix into the dry stuff and stir it all up. Don't worry about overmixing with mochiko.
Finish Up:
Stir in melted butter and coconut milk until it's silky. Pour into your pan, tap it to get rid of air bubbles. Sprinkle coconut evenly on top with optional sea salt.
A plate of cake with a fork in it. Pin it
A plate of cake with a fork in it. | cookwithtaste.com

At my house, the corner pieces always get snatched up first. I now cut them a bit bigger than the middle pieces to keep everyone happy. Those extra chewy edges next to the soft center just can't be beat.

Baking Know-How

Look for a golden brown top that still jiggles slightly in the middle. When you give the pan a little shake, your mochi should wobble a bit. That's when you know it's done just right.

Cooling Instructions

Let it cool all the way on a wire rack for an hour before cutting. This wait lets the texture fully develop and gives you nice clean cuts.

Getting Organized

Get all your stuff measured and laid out before you start. This makes the whole process super smooth from beginning to end.

Serving Ideas

Cut into big squares when serving. They taste great on their own, but fresh tropical fruit makes them even better.

Different Takes

Try adding a splash of almond or coconut extract for different flavors while keeping that classic chewy texture everyone loves.

Keeping Fresh

Keep in an airtight container at room temp for up to three days. The texture changes a bit over time but stays wonderfully chewy.

Three pieces of cake on a plate. Pin it
Three pieces of cake on a plate. | cookwithtaste.com

I've tweaked this butter mochi recipe for years to get it just right. It now brings pure joy with each chewy bite. The way it showcases true Hawaiian flavors makes it a hit at any get-together, giving everyone a taste of authentic island comfort.

Frequently Asked Questions

→ What is mochiko, and can I find it easily?
Mochiko is sweet rice flour made from glutinous rice. You’ll usually see it in Asian markets or international grocery aisles.
→ Why use a plastic knife for cutting mochi?
Since mochi is super sticky, a plastic knife keeps it from clinging to the blade and gives better, clean slices.
→ How do I adjust this for no dairy?
Go dairy-free by replacing milk with extra coconut milk and swapping butter for melted coconut oil.
→ How do I store mochi to keep it fresh?
Place it in an airtight box. Keep it on the counter for up to three days or up to a week in the fridge.
→ Why are there cracks on top of my mochi?
Small cracks are normal and don’t change the taste. To minimize, lower oven heat and let it cool down nice and slow.

Soft Butter Mochi

A chewy, buttery Hawaiian favorite filled with coconut milk and mochiko flour for rich flavor in every bite.

Prep Time
20 Minutes
Cook Time
70 Minutes
Total Time
90 Minutes
By: Milly

Category: Desserts

Difficulty: Intermediate

Cuisine: Hawaiian

Yield: 20 Servings (20 servings)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base Ingredients

01 1/2 teaspoon of salt that's kosher
02 2 cups granulated sugar
03 2 teaspoons baking powder
04 1 pound of mochiko (sweet rice flour)

→ Wet Ingredients

05 A 13.5-ounce can of unsweetened coconut milk
06 4 large eggs
07 2 teaspoons of vanilla flavoring
08 2 cups of milk, any kind works
09 8 tablespoons (1 stick) melted unsalted butter, plus some extra for the pan

→ Topping

10 1/2 cup unsweetened shredded coconut
11 Optional flaky salt for a hint of flavor

Instructions

Step 01

Turn your oven to 350°F, and move a rack to the center. Grease a 9x13-inch baking dish with butter or oil. Melt that stick of butter now too.

Step 02

Grab a large bowl and whisk together the mochiko, sugar, salt, and baking powder until it's all blended nicely.

Step 03

In a smaller bowl, beat the eggs, milk, and vanilla together until smooth.

Step 04

Add the wet bowl's contents to the dry ingredients. Mix them up using a wooden spoon until combined. Stir in the melted butter and coconut milk until the batter turns silky smooth.

Step 05

Pour your mixture into the greased pan. Gently tap the dish on your counter to release any bubbles hiding in there.

Step 06

Sprinkle the shredded coconut over the top evenly. If you'd like an extra touch, carefully add a little flaky salt.

Step 07

Place the dish in the heated oven and bake for 60–70 minutes, or until the top looks golden and it feels firm to the touch.

Step 08

Let it rest on a cooling rack for about an hour. Once fully cooled, cut it into 20 squares using a greased plastic knife to keep it from sticking.

Notes

  1. A plastic knife works best to stop sticking while slicing.
  2. Sweet rice flour is often labeled as mochiko at the store.
  3. Coating your knife with oil or butter helps if pieces stick.

Tools You'll Need

  • You'll need a 9x13-inch baking dish.
  • Use a greased plastic knife to cut cleanly.
  • A whisk for making sure ingredients combine well.
  • Big mixing bowl for the dry with enough space to stir.
  • A smaller bowl to mix the wet ingredients.
  • Wooden spoon to stir the batter together.
  • Cooling rack for letting your finished cake sit.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This dish includes butter and milk, so it contains dairy.
  • Eggs are part of this dish's ingredients.
  • Contains coconut as a key ingredient.