I’ve always been a huge fan of Mochi. There’s just something about that irresistibly chewy texture that keeps me coming back for more. I used to pile mochi pieces on top of frozen yogurt whenever I had the chance, and I still can’t resist ice cream-filled mochi. But until recently, I had never thought about making any version of mochi myself—until I stumbled upon a recipe for Butter Mochi.
Even though I had never tasted Butter Mochi before, I instantly knew it was something I would love. And I was right.
What is Butter Mochi?
Butter Mochi is a beloved Hawaiian dessert made with glutinous rice flour (most often the Mochiko brand) and coconut milk. The result is a chewy yet slightly spongy cake that’s sweet, buttery, and rich without being overly heavy. The coconut and butter flavors blend beautifully, making this treat deeply satisfying.
If you enjoy the soft, stretchy texture of mochi and the taste of coconut, this dessert is absolutely for you.
A Note on Ingredients
One of the most important things to know before you begin: don’t substitute regular rice flour. For authentic results, you’ll need glutinous rice flour (Mochiko). This is the flour used in nearly every Butter Mochi recipe you’ll come across. It’s widely available at Asian grocery stores—I picked mine up at H-Mart.
Another bonus? Butter Mochi is wonderfully easy to make. No need for a mixer—just a whisk or wooden spoon will do. It keeps well, too: store it in an airtight container at room temperature for 3–4 days, about a week in the fridge, or freeze it for longer storage.
Butter Mochi Recipe
Yields: About 18 squares
Ingredients
- 1 (16 oz) box Mochiko glutinous rice flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 (14 oz) can coconut milk
- 1 (12 oz) can evaporated milk
- 1 stick butter, melted
- 4 eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350ºF (175ºC). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk the wet ingredients.
- Pour the wet mixture into the dry and stir until fully combined.
- Pour batter into the prepared pan. Tap the pan lightly on the counter to release any air bubbles.
- Bake for about 1 hour, or until the top and edges are golden brown.
- Allow to cool completely before cutting into squares.
Enjoy your Butter Mochi warm, chilled, or at room temperature—it’s delicious any way you slice it.