Soft, chewy, and rich in flavor, Hawaiian Butter Mochi is a delightful dessert that combines the tropical sweetness of coconut milk with the buttery richness of a simple, yet irresistible treat. It’s perfect for any occasion, whether you’re hosting a gathering or just want to indulge in something sweet.
Why You’ll Love This Recipe
I absolutely love this Hawaiian Butter Mochi because it strikes the perfect balance of texture and flavor. The sweet rice flour (also called mochiko) gives it a chewy, almost pudding-like consistency that pairs beautifully with the coconut milk and vanilla extract. The buttery richness and the slight sweetness from the sugar make every bite a memorable treat. Whether I’m enjoying it alone or sharing it with friends, it’s always a hit!
Ingredients
1 cup sweet rice flour (also called mochiko)
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup unsalted butter, melted
1 cup coconut milk
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I preheat my oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
In a medium-sized bowl, I whisk together the sweet rice flour, sugar, baking powder, and salt.
In a separate bowl, I beat the eggs, and then stir in the melted butter, coconut milk, vanilla extract, and whole milk.
Gradually, I add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
Next, I pour the batter into the prepared baking pan and smooth the top with a spatula.
I bake it for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once it’s done, I allow the mochi to cool completely before slicing it into squares. Enjoy!
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 16
Variations
If I want to switch things up a bit, I love to try adding different flavorings or toppings. Here are a few ideas:
Coconut Flakes: Adding shredded coconut on top before baking gives an extra layer of texture and flavor.
Mango: For a tropical twist, I sometimes add pureed mango into the batter.
Chocolate: A drizzle of melted chocolate over the top after baking can make it feel like an indulgent dessert.
Storage/Reheating
I store any leftovers in an airtight container at room temperature, where it lasts for about 2-3 days. For longer storage, I can keep it in the fridge for up to a week. To reheat, I simply pop a square in the microwave for 10-15 seconds, or enjoy it at room temperature.
Related Recipes:
FAQs
Can I use regular rice flour instead of sweet rice flour for this recipe?
I recommend using sweet rice flour (mochiko) for the best texture and flavor. Regular rice flour will not give the same chewy consistency that makes Hawaiian Butter Mochi special.
Can I make this recipe dairy-free?
Yes! To make it dairy-free, I can substitute the unsalted butter with a dairy-free butter alternative and use coconut milk in place of the whole milk. This will still give me that rich, tropical flavor.
How can I make the mochi extra sweet?
If I like it sweeter, I can increase the sugar by 1/4 cup, but keep in mind that the sweetness level in this recipe is already quite balanced.
Can I freeze Hawaiian Butter Mochi?
Yes, I can freeze it! After slicing the mochi, I can wrap the pieces individually in plastic wrap and store them in a freezer-safe bag. They should stay fresh for up to 2 months. To reheat, just thaw and microwave for a few seconds.
Can I double this recipe for a larger batch?
Absolutely! If I want to make a larger batch, I can double the ingredients and bake the mochi in a larger pan. Just be sure to check the baking time, as it may take a bit longer.
Conclusion
Hawaiian Butter Mochi is one of those desserts that feels like a warm, comforting hug. The texture is uniquely chewy, and the flavor is wonderfully rich with the coconut and buttery goodness. I love making this for gatherings or as a special treat to enjoy with family and friends. It’s simple, satisfying, and truly irresistible!
📖 Recipe:
Print
Hawaiian Butter Mochi
- Total Time: 1 hour 5 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Hawaiian Butter Mochi is a soft, chewy, and indulgent dessert that blends the richness of coconut milk, butter, and sweet rice flour. This traditional Hawaiian treat offers a unique texture and irresistible flavor, making it the perfect dessert for any occasion. Whether you’re hosting a gathering or indulging in a sweet snack, this easy-to-make treat will impress your guests with its delightful taste. With options for customization, you can adjust the flavors to your liking, making this dessert a versatile and crowd-pleasing choice.
Ingredients
1 cup sweet rice flour (mochiko)
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup coconut milk
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Instructions
-
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
-
In a medium-sized bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
-
In a separate bowl, beat the eggs. Then stir in the melted butter, coconut milk, vanilla extract, and whole milk.
-
Gradually combine the wet ingredients with the dry ingredients, mixing until smooth.
-
Pour the batter into the prepared baking pan and smooth the top with a spatula.
-
Bake for 50-55 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean.
-
Allow the mochi to cool completely before slicing into squares. Enjoy!
Notes
Feel free to experiment with tropical twists like adding shredded pineapple or coconut flakes.
For a chocolate version, fold in chocolate chips or drizzle with melted chocolate after baking.
To make it vegan, substitute plant-based butter and coconut milk.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 16 servings
- Calories: 270 kcal
