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–+ servings
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
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17 Best Hawaiian Desserts (Butter Mochi Recipe and More)

If you haven’t tried mochi, it’s a sweet treat made from glutinous rice flour that’s chewy, sticky, and soft. This Hawaiian Butter Mochi is filled with creamy coconut flavor.
Course: Dessert
Keyword: Hawaiian Desserts
Servings: 16 pieces
Author: Izzy

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.
  • 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.