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Hawaiian Butter Mochi
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Best Coconut Desserts (Hawaiian Butter Mochi Recipe and More)

This classic Hawaiian treat is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! It’s made with mochiko glutinous rice flour and coconut cream, and is incredibly easy to make. Follow the step-by-step video for perfect results!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Keyword: coconut 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. (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.