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    Home » Dessert

    24/09/2020

    Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake)

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    This classic Hawaiian Butter Mochi is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! A tropical treat made with mochiko glutinous rice flour and coconut cream, this mochi cake is incredibly easy to make. Here’s a step-by-step guide on how to make this dessert at home.

    Along with our Matcha Mochi and Mango Mochi, this Butter Mochi dessert is always on our special must-make list. Can you tell we love our mochi recipes?!

    This classic Hawaiian Butter Mochi is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! A tropical treat made with mochiko glutinous rice flour and coconut cream, this mochi cake is incredibly easy to make. Here’s a step-by-step guide on how to make this dessert at home. #ButterMochi #ButterMochiRecipe #HawaiianButterMochi
    Table of Contents Show
    Hawaiian Butter Mochi
    Butter Mochi Ingredients & Substitutions
    How to Make Butter Mochi from Scratch
    Tips for Making the Perfect Mochi Cake
    How Long Does Butter Mochi Dessert Last?
    How Many Calories in Butter Mochi Cake?
    What Does It Taste Like?
    What’s the Difference Between Mochiko and Regular Glutinous Rice Flour?
    Butter Mochi Cake Variations
    Hawaiian Butter Mochi Recipe (+VIDEO)

    Hawaiian Butter Mochi

    Butter mochi is a local Hawaiian treat, somewhat like a cross between a butter cake and Japanese mochi. It’s sweet and chewy, with a nice golden top. It’s usually baked in a tray and then cut into squares, like brownies. Butter mochi cake is very easy to make, and all you need to do is: Mix & Bake!

    Butter Mochi Ingredients & Substitutions

    Mochi Butter ingredients on the counter.
    • Mochiko – or Glutinous Sweet Rice Flour. This recipe uses Mochiko flour. Note that it’s different from the regular glutinous rice flour. You can find them in most Japanese grocery stores, or order them online from Amazon.
    • Butter – it adds a delicious flavor to the mochi cake. It’s best to use real butter (unsalted), and you’ll need to melt it first.
    • Coconut Cream – I used unsweetened coconut cream in this recipe. You can sub canned coconut milk, but I find the coconut cream produces the butter mochi with a better and firmer texture. You will find it at most Asian grocery stores, or order online from amazon.
    • Milk – I used skim milk, but you can sub whole milk if you prefer.
    • Sugar – use the regular granulated sugar for this recipe.
    • Baking Powder – this helps the mochi to puff up a little bit, so don’t skip it.
    • Vanilla Extract – it adds a nice vanilla flavor and aroma to your mochi.
    • Eggs – they add structure and stability to the cake.

    How to Make Butter Mochi from Scratch

    Butter mochi recipe: step 1 and 2 photos.

    1. Preheat the oven to 350°F (177°C), and line an 8-inch square baking pan with parchment paper.

    2. Beat the eggs, and then add vanilla and milk. Mix well.

    Butter mochi recipe: step 3 and 4 photos.

    3. Whisk together mochiko, sugar, and baking powder.

    4. Add the dry ingredients to the egg and milk mixture. Mix well.

    Butter mochi recipe: step 5 and 6 photos.

    5. Add melted butter and coconut cream. Mix until the batter is completely smooth with no lumps.

    6. Pour the batter into the baking pan, and bake for 1 hour or until the cake turns golden brown.

    Butter mochi recipe: step 7 and 8 photos.

    7. Remove the mochi cake from the oven and allow it to cool to room temperature. Then use the parchment to lift the cake out of the pan.

    8. Use a sharp knife to cut into squares. (I like to cut off the edges and cut the cake into equal squares.)

    Closeup of freshly baked butter mochi squares.

    Tips for Making the Perfect Mochi Cake

    • Lining the baking pan with parchment paper will prevent the mochi cake from sticking to the pan.
    • I used an 8”x8” baking pan, but you can double the recipe and use a 9”x13” baking pan.
    • Make sure there are no lumps in the batter before baking. If there are bubbles on the surface, simply pop them out with a toothpick.
    • The baking time may vary depending on your oven. I suggest checking after 50 minutes. If the surface is getting too dark but the inside hasn’t been cooked completely, you can cover with a piece of aluminum foil and keep baking.
    • Let your cake cool down to room temperature before cutting.

    Frequently Asked Questions

    How Long Does Butter Mochi Dessert Last?

    The butter mochi tastes the best on the day they’re made. Here are our tips for storing it for later use:

    • Store in an airtight container at room temperature for up to 3 days.
    • Store in an airtight container in the refrigerator for up to 2 weeks.
    • Wrap tightly with plastic wrap and store in an airtight container for up to 1 month.

    It’s better to heat them up after storing in the fridge or freezer. To reheat: Warm in microwave for 10 second increments until warm.

    This classic Hawaiian Butter Mochi is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! A tropical treat made with mochiko glutinous rice flour and coconut cream, this mochi cake is incredibly easy to make. Here’s a step-by-step guide on how to make this dessert at home. #ButterMochi #ButterMochiRecipe #HawaiianButterMochi

    How Many Calories in Butter Mochi Cake?

    I cut the mochi cake into 16 pieces, and each of them has about 166 calories.

    What Does It Taste Like?

    This butter mochi cake is soft and chewy, with a bouncy texture. It’s also sweet and buttery, with coconut flavor. Heavenly delicious!

    What’s the Difference Between Mochiko and Regular Glutinous Rice Flour?

    Unlike the regular glutinous rice flour, mochiko is made from short-grain glutinous rice. The production processes are also very different. Mochiko or Shiratamako are used in most mochi and daifuku recipes such as Mochi Ice Cream, Strawberry Mochi, and Green Tea Mochi.

    For this recipe, you’ll need to use mochiko. The regular glutinous rice flour won’t work well. If you only have glutinous rice flour at home, you can try out Mango Mochi, which is also a tropical style delicious dessert.

    Butter Mochi Cake Variations

    • Coconut flakes or other fillings like lemon and banana can be added for different flavored butter mochi.
    • You can add ube extract for purple color ube mochi, or add matcha powder for green tea matcha butter mochi.

    If You Love This Recipe Try These Out:

    • Mochi Ice Cream – sweet and creamy ice cream wrapped in smooth and pillowy mochi dough! It will float into your mouth and disappear! This easy Japanese dessert recipe makes a batch of the most delicious and dainty ice cream mochi balls with different flavors. Try strawberry, green tea matcha, or chocolate! #MochiIceCream #Mochi
      Mochi Ice Cream
    • Closeup of a freshly glazed mochi donuts.
      Mochi Donuts
    • May I impress you with this refreshing homemade Japanese Mango Mochi? Tangy and sweet mango filling is covered with soft and chewy mochi cake. It’s rolled into mango mochi balls with a delicious shredded coconut coating, perfect for a hot summer day! This recipe is quick to make, and can be easily customized for vegan or dairy-free preferences. #MangoMochi
      Mango Mochi
    • Looking for an indulgent and refreshing dessert recipe? Try Strawberry Mochi! The fresh, juicy strawberry and sweet red bean paste are covered with the chewy and soft mochi cake. This beautiful Japanese strawberry ichigo daifuku mochi is quick to make, and you can easily customize it for ice cream or red bean filled mochi balls! #StrawberryMochi #StrawberryDaifuku #IchigoDaifuku
      Strawberry Mochi

    If you tried this recipe, let me know how your butter mochi turns out in the comments below! 

    This classic Hawaiian Butter Mochi is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! A tropical treat made with mochiko glutinous rice flour and coconut cream, this mochi cake is incredibly easy to make. Here’s a step-by-step guide on how to make this dessert at home.

    Hawaiian Butter Mochi Recipe (+VIDEO)

    This classic Hawaiian Butter Mochi is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! A tropical treat made with mochiko glutinous rice flour and coconut cream, this mochi cake is incredibly easy to make. Here’s a step-by-step guide on how to make this dessert at home.
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 16 pieces
    Author: Izzy
    Calories: 166kcal

    Ingredients 

    • 2 cups Mochiko glutinous sweet rice flour
    • 1 cup sugar
    • 1 teaspoon baking powder
    • 2 eggs
    • 1/2 cup milk
    • 5 tablespoons unsalted butter (melted)
    • 1/2 teaspoon vanilla extract
    • 1 can 14-oz coconut cream (or canned coconut milk)

    Instructions 

    • Preheat the oven to 350°F (177°C), and line an 8-inch square baking pan with parchment paper and set aside. (if double the recipe, you can use a 13*9-inch baking pan.)
    • Beat the eggs, and then add vanilla and milk. Mix well.
    • In a large bowl, combine all the dry ingredients: mochiko, sugar, and baking powder.
    • Add the dry ingredients to the egg and milk mixture. Mix well. (It’s better to use a spatula as the mixture is relatively thick.)
    • Add melted butter and coconut cream. Mix until the batter is completely smooth with no lumps.
    • Pour the batter into the baking pan. Use a spatula to smooth the surface.
    • Bake for 1 hour or until the cake turns golden brown.
    • Remove from the oven and allow the mochi cake to cool to room temperature. Then use the parchment to lift the cake out of the pan.
    • Use a sharp knife to cut into squares. (I like to cut off the edges and cut the cake into equal squares.)

    Notes

    • It’s important to line the baking pan with parchment paper as this will prevent the mochi cake from sticking to the pan.
    • Make sure there are no lumps in the batter before baking. If there are bubbles on the surface, simply pop them out with a toothpick.
    • The baking time may vary depending on your oven. I suggest checking after 50 minutes. If the surface is getting too dark but the inside hasn’t been cooked completely, you can cover with a piece of aluminum foil and keep baking.
    • Make sure to let your cake cool down to room temperature before cutting.

    Video

    Nutrition

    Calories: 166kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 38mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 151IU | Calcium: 29mg | Iron: 1mg
    Author: Izzy
    Course: Dessert
    Cuisine: Hawaiian
    Keyword: Butter Mochi, Butter Mochi Recipe, Hawaiian Butter Mochi, Mochi Cake
    Tried this recipe?Follow or tag us on Pinterest @izzycooking
    This classic Hawaiian Butter Mochi is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! A tropical treat made with mochiko glutinous rice flour and coconut cream, this mochi cake is incredibly easy to make. Here’s a step-by-step guide on how to make this dessert at home. #ButterMochi #ButterMochiRecipe #HawaiianButterMochi

    Filed Under: Dessert, Recipes, Snacks Tagged With: baking powder, butter, coconut cream, eggs, milk, mochiko, sugar, vanilla extract

    About Izzy

    I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

    Reader Interactions

    Comments

    1. Kaila D. says

      November 17, 2020 at 5:51 pm

      5 stars
      Hello~ I made this last night and it was absolutely delicious. My whole family enjoyed it. Loved how easy it was to throw together. Thank you!

      Reply
      • izzycooking says

        November 18, 2020 at 1:01 pm

        Hi Kaila, great to hear that your whole family enjoyed it! Thanks for letting me know.

        Reply
    2. Pamela says

      February 08, 2021 at 7:31 pm

      5 stars
      Wonderful recipe! Came through in a pinch for a quick dessert. Love it! Everyone loved it especially my hubby who lives for coconut. Will be making again.

      Reply
      • izzycooking says

        February 09, 2021 at 2:47 pm

        Pamela, great to hear that your family likes the recipe. Thanks for letting me know. Izzy

        Reply
    3. Jennifer Gamer says

      May 14, 2021 at 5:03 pm

      Can I use a cupcake tin to make individual Butter Mochi

      Reply
      • Izzy says

        May 15, 2021 at 6:35 pm

        Hi Jennifer, you can definitely use muffin tin/ cupcake tins to make individual butter mochi. Make sure to grease the muffin tin before adding the batter. Hope this helps.

        Reply
    4. Sandy says

      May 24, 2021 at 11:48 pm

      5 stars
      Made this today. YUM. Going to share with office staff tomorrow for a special treat.

      Reply
      • Izzy says

        May 25, 2021 at 11:35 am

        Hi Sandy, glad that you like the recipe. Thanks for letting me know. Izzy

        Reply
    5. Sandy says

      June 20, 2021 at 6:47 pm

      Izzy, the office loved it. Three women asked for your recipe, too.

      Can you please tell me how much matcha powder you suggest to make matcha mochi cake?

      Reply
      • Izzy says

        June 22, 2021 at 10:58 am

        Hi Sandy, great to hear that you like the recipe. If you’d like to add matcha flavor to your cake, you can add about 1/2 tablespoon matcha powder. Hope this helps.

        Reply
        • Sandy says

          June 22, 2021 at 8:56 pm

          Thanks Izzy!

          Reply
    6. Kala says

      June 24, 2021 at 5:25 pm

      5 stars
      Mmmmm! This was so yummy! Was totally gone by lunch the next day! The family gobbled it up! (3 people!) I’ve always loved the edges…lol

      Intrigued about trying the different flavors suggestion. Would like to try Banana next. How much banana would go in? How should I prepare the banana (dice, mash, liquefy in a blender?)? And when would I add it?

      Also interested in other flavors such as Strawberry, Honeydew (midori?)? Maybe Lychee? Or adding pineapple to create a pina colada flavor?

      Would appreciate your guidance in doing so.
      Mahalo!

      Reply
    7. vivianna comeau says

      July 12, 2021 at 5:15 pm

      5 stars
      Can’t wait to try it

      Reply
    8. vivianna comeau says

      July 12, 2021 at 5:16 pm

      Looks ono

      Reply
    9. Rizelle Vergara says

      August 27, 2021 at 9:45 pm

      My cake deflated! Is that normal?

      Reply
      • Izzy says

        September 08, 2021 at 5:51 am

        Hi Rizelle, the cake will deflate slightly. It’s completely normal.

        Reply
    10. Sierra says

      December 05, 2021 at 4:37 pm

      Is there a way to make these egg free? I want to make for a friend but she has an egg allergy.

      Reply
      • Izzy says

        December 05, 2021 at 6:36 pm

        Hi Sierra, you can try silken tofu or mashed bananas.

        Reply

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