Bring home a taste of Hawaii with this oh-so-delicious Butter Mochi! Made with coconut milk and mochiko (glutinous rice flour), this classic Hawaiian sweet treat will have everyone drooling. You’ll love the chewy, buttery texture and tropical flavor of this dessert that’s part Japanese mochi and part local coconut cake. It’s so simple to make and perfect for your next potluck party or family get-together.
Crisp caramelized edges, chewy and gooey in the middle with fragrant coconut flavor, butter mochi is one of the most popular desserts in Hawaii. It’s a sort of hybrid dessert combining Japanese mochi with local coconut cake.
My family has enjoyed our fair share of butter mochi—from Shueido, a Japanese confectionery store in San Jose, to souvenirs from Hawaii to Naomi’s homemade one (she’s a JOC team member). Today I’m sharing our family’s favorite version. It’s rich but not too sweet with subtle hints of vanilla, butter, and coconut. The interior is wonderfully chewy and the crust is addictively crispy.
If you love a sweet treat and all things mochi, you have to make this!
Table of Contents
What is Butter Mochi?
Butter mochi is a favorite local Hawaiian sweet made of butter, mochiko flour, coconut milk and some kind of other milk (evaporated or whole milk). It’s pretty much a coconut custard glutinous rice cake that is chewy and slightly sticky on the inside and crispy on the outside. Baked in a pan and cut into squares, butter mochi may look plain but it’s a true staple dessert in Hawaii. The locals would serve it at potlucks, parties, or any gatherings.
Like many things in Hawaii, it can be difficult to trace the exact origins of butter mochi, but it is certainly a result of many layers of cultural influences. Some claim that it is based on a bibingka, a Filipino coconut rice cake, and another popular Hawaiian sweet, chichi dango (乳団子), which was originally from Hiroshima.
Butter mochi started getting more popular even outside of Hawaii, and now you can find a pre-mix box version at Trader Joe’s in the US. It’s a simple dessert but that’s the allure of it.
The Recipe Inspiration
Since butter mochi is not something I grew up eating, I had to do a bit of tinkering to achieve the perfect one that gets the final votes from my family. I started by researching online and creating a spreadsheet to compare everyone’s ingredients, just like how I did with my Furikake Chex Mix.
Soon I realized that all the top ten recipes have the same ingredients with a slight difference in amount, so it was all about finding the right ratios that suit our taste. I think my kids loved this recipe testing stage more than any other tests I’ve done. After I’ve done 8 different trials in total, we all agree this final version was the best. Luckily, my neighbors enjoyed the multiple butter mochi drop-offs.
You’d find that most recipes say it only last for 3 days, but I’ve also tested freezing my butter mochi and it tastes just as amazing after defrosting and microwaving to warm it up a little.
Just like any other home cooking, it’s really up to you how you and your family enjoy it. Experiment with what you like, and use the recipe I share today as a base and adjust from there.
How to Make Butter Mochi
Ingredients You’ll Need
- Unsalted butter
- Mochiko (glutinous rice flour) – I’ll talk more about this ingredient below.
- Baking powder
- Salt
- Eggs
- Sugar
- Unsweetened coconut milk
- Evaporated milk
- Vanilla extract
As you see above, ingredients for this recipe are all pantry-friendly. If you have butter and eggs, you can make this any time! If you have an unexpected guest over, butter mochi is a great dessert to make, especially when you serve it warm.
Overview: Cooking Steps
- Preheat the oven, grease the baking pan, and melt the butter in the microwave.
- Mix all the ingredients (I used my stand mixer, but you can hand-whisk).
- Pour the batter into the baking pan.
- Bake at 375ºF for 45 minutes.
- Let cool slightly, cut into pieces, and enjoy!
What is Mochiko?
Mochiko (餅粉, もちこ) is a fine white gluten-free flour made of glutinous/sweet rice. It’s an ingredient in wagashi (Japanese traditional sweets), such as daifuku mochi, yatsuhashi, senbei rice crackers, and dango.
It’s also used in Korean desserts, Filipino bibingka-style confections, and some Chinese dim sum dumplings. In Hawaiian cuisine, it’s used as a coating for mochiko chicken, butter mochi, chi-chi-dango, and cakes.
Mochiko from Koda Farms is most well-known product in the U.S. and can be found in Japanese, Asian, and well-stocked American grocery stores.
Butter Mochi Toppings
I highly recommend sprinkling unsweetened coconut flakes on top of the batter before baking. You could also add them to the batter and mix them all up.
Butter Mochi Tips
- Thoroughly grease the baking pan. This will help to achieve clean-cut pieces when you slice the cake. I love the buttery crispy crust (they are all mine!) so I take it seriously. If the butter wrapping has some residual butter, use it to grease the pan. You can also use the leftover in the bowl/measuring cup after melting the butter for greasing. No waste!
- Mix until no lumps! No need to worry about overmixing! Since mochiko (glutinous rice flour) is not wheat flour, we don’t have to worry about overmixing this batter.
- For crispy edges and a chewy center, bake at 375ºF (190ºC) for 45 minutes. I should mention that every oven is different (size, gas/electric, etc), so you may want to test and adjust. A lot of recipes online suggest baking at 350ºF (177ºC) while only a few suggest 375ºF. I personally like to bake mine at 375ºF for 45 minutes for crispy edges and a chewy center. Make sure an inserted skewer comes out clean.
FAQs
Can I make this recipe in two 8×8-inch baking pans?
Yes, you can either use two 8×8-inch baking pans or cut the recipe ingredients in half to make one 8×8-inch baking pan.
How can I make a small portion?
I know you’d ask because I used to think the same!
I used to make one 8×8-inch pan. Then, I realized that I preferred to empty out the entire box of mochiko and two cans (coconut and evaporated milk) instead of keeping the half. I don’t use these ingredients for other recipes. If you do, please feel free to make half portion!
So for those of you who feel this portion is too much, may I suggest:
- Give half of freshly baked butter mochi to neighbors, friends, and family. They will love you and wait for your next delivery of butter mochi!
- Enjoy the quarter for yourself and family (next 3 days).
- Freeze the rest when the butter mochi is completely cooled. See below.
Can I freeze the butter mochi?
Yes, I highly recommend freezing on day 1 (don’t wait till day 3) while the butter mochi is fresh!
Wrap each piece in plastic to avoid freezer burn, drying, and sticking. Then, place them in a freezer bag or airtight container and freeze them for up to 1 month (for better taste) to 2 months (I think it still tastes ok).
Thaw overnight in the refrigerator or at room temperature. Microwave for 5-10 seconds before serving.
I miss eating butter mochi once in a while. It’s really nice to be able to enjoy a few pieces with my afternoon tea!
Can I use other types of milk instead of evaporated milk?
Yes! As I explained in my post earlier, many recipes online use whole or reduced milk to make butter mochi instead of evaporated milk. Evaporated milk makes the batter creamier and thicker than regular whole milk. We don’t keep whole milk in my house so I like using evaporated milk for this recipe as I can keep one can of both evaporated milk and coconut milk in my pantry all the time, and when I feel like I want to make butter mochi, I can quickly make it.
If you’re from Hawaii and have a family recipe that you’d like to share, please do so in the comment below.
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Butter Mochi
Video
Ingredients
- ½ cup unsalted butter (1 stick; plus more for greasing the pan)
- 1 lb mochiko (glutinous rice flour/sweet rice flour) (1 box Koda Farms brand)
- 1½ tsp baking powder (use 1 tsp for a slightly less fluffy version)
- ½ tsp Diamond Crystal kosher salt
- 4 large eggs (50 g each w/o shell)
- 2 cups sugar
- 1 (13½-oz) can unsweetened coconut milk
- 1 (12-oz) can evaporated milk
- 2 tsp pure vanilla extract
Instructions
- Gather all the ingredients. Arrange a rack in the middle of the oven and preheat the oven to 375ºF (190ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC).
- First, melt ½ cup unsalted butter: Place the butter in a liquid measuring cup and microwave for 60–70 seconds (W1000). Alternatively, you can melt it in a pot on the stovetop. Set the melted butter aside. Keep the butter wrapper for the next step.
- For one batch, grease a 9 x 13-inch baking pan (or two 8 x 8 x 2-inch pans) with the butter left on the wrapper; you also can use neutral-flavored oil, if you‘d like. I use the leftover butter on the wrapper first, then use additional butter if needed. Later, once you pour the melted butter into the batter, you also can use the leftover butter in the measuring cup to grease the pan with a pastry brush.
To Make the Batter
- In a medium bowl, combine 1 lb mochiko (glutinous rice flour/sweet rice flour), 1½ tsp baking powder, and ½ tsp Diamond Crystal kosher salt and whisk to combine. It‘s important to equally distribute the baking powder and salt into the mochiko flour. Set it aside.
- In a stand mixer bowl or a large bowl, crack 4 large eggs (50 g each w/o shell) and add 2 cups sugar. Tip: You will stir the batter at low speed (Speed 2 on the stand mixer), so you can use a hand whisk, electric hand mixer, or stand mixer for this job.
- Whisk at low speed (by hand or on mixer Speed 2) the eggs and sugar together until creamy.
- Add 1 (13½-oz) can unsweetened coconut milk and stir to combine.
- Add 1 (12-oz) can evaporated milk and stir to combine.
- Add 2 tsp pure vanilla extract and mix. Then, slowly add the melted butter to the mixture while mixing.
- Whisk well to combine everything.
- Next, add the dry ingredients all at once to the mixing bowl and whisk to incorporate everything.
- Stop mixing and scrape down the sides and bottom of the bowl with a silicone spatula to make sure there are no lumps. Then, start mixing again until the batter is homogeneous and smooth.
To Bake
- Pour the batter into the center of the prepared pan. Using the silicone spatula, draw a zigzag around the center of the pan to smooth out the batter. Tap the pan on the counter a couple of times to bring any air bubbles to the surface. Tip: If you don‘t smooth out the batter, the finished butter mochi may have a ripple mark or air bubbles on the surface. Note: If you like to add unsweetened coconut flakes, sprinkle them on top.
- Bake at 375ºF (190ºC) for 45 minutes, or until an inserted skewer comes out clean. The mochi should be set and golden brown on top.
- Set the baking pan on a wire rack and let the butter mochi cool. You can either slice it into clean-cut pieces or serve it directly from the baking pan. To serve from the pan, leave it to cool completely on the wire rack for about 1 hour before slicing and serving. To slice clean pieces, let the mochi cake cool for 30 minutes. Remove it from the pan while it‘s still warm by running an offset spatula or butter knife along the edges to release it.
- Then, invert the butter mochi cake onto a tray or cookie sheet lined with parchment paper.
- Next, flip the butter mochi right side up: Place another sheet of parchment paper on top of the cake, followed by a cutting board. Then, hold the cookie sheet and the cutting board together, with the butter mochi sandwiched in between, and flip it over onto the cutting board. Remove the cookie sheet and parchment paper and save it for wrapping the butter mochi later.
To Serve
- Slice the mochi cake into small pieces. I cut 6 columns and 4 rows from one 9 x 13-inch baking pan to make 24 pieces that are about 2 x 2 inches (5 x 5 cm). I read that a plastic knife won‘t stick to the butter mochi, but I don‘t have one, so I just rinsed my knife once halfway through slicing.
- I usually cut the 2 x 2-inch pieces in half because it‘s easier to eat. To keep them from sticking to each other, I separate each piece on the bottom and sides with small squares of parchment paper that I cut using the two sheets I repurposed from flipping over the butter mochi cake.
- Enjoy the butter mochi at room temperature. I personally like mine slightly warm, so I microwave it for 5–10 seconds before eating.
To Store
- Keep the butter mochi in an airtight container and store it at room temperature for up to 3 days. If you‘d like to keep it longer, wrap each piece (or the portion you will serve at one time) in plastic wrap to avoid freezer burn and drying out. Then, place them in a freezer bag or airtight container and freeze for up to 1 month. Thaw overnight in the refrigerator or at room temperature before serving. Serve at room temperature or heat in a microwave for 5–10 seconds, if you‘d like.
Super chewy and delicious! Didn’t have enough ingredients for a full batch, but I’ll be making it again!
Hello, Drew! Thank you for trying Nami’s recipe!
We’re happy you’re enjoying the texture! Thank you for sharing your photo of Butter Mochi! It looks delectable!
This recipe was delicious! The pickiest person I know devoured several slices in a matter of minutes!
Hello, Cara! Wow! Your Butter Mochi has a lovely crispy section on top! It looks really good!🤩
Thank you for trying Nami’s recipe and sharing your feedback with us.
Happy Baking!
Delicious, and very easy to make recipe! I tried one half with coconut flakes, and one without, and all 4 of us agreed that the one with coconut flakes was better, due to the extra coconut flavor and crunchy texture. Will definitely be making this for a party next time, it makes so much
Hello, Annie! Thank you for taking the time to tell us about your experience!
The addition of coconut flakes sounds delectable as well. Thank you so much for posting the picture!
These are delicious and easy to make! A nice switch from brownies.
Hi Leigh! Aww. We are so happy to hear you enjoyed Butter Mochi!
Thank you so much for trying Nami’s recipe!
This is the third time I’ve tried making this, but the second time I’ve tried this recipe. The second attempt at making this was with a Trader Joe’s mix. Each time I’ve made this, it turns out like a thick custard instead of cake. Even the Trader Joe’s mix showed something more like cake than custard, in the picture on the box. The first attempt I couldn’t find the same brand of rice flour. This attempt I saw the mochiko rice flour at the store and it gave me the idea to try to make this again. I haven’t used evaporated milk for any attempt. The first attempt I didn’t have any. After that, I read the ingredients on a can of evaporated milk and saw chemicals that I didn’t know what they were, so didn’t purchase, so just used plain milk each time. I also used maybe about 1 1/2 cups sugar instead of 2 because I always think recipes have too much sugar. This is so oishi even as custard that if I never achieve cake, I’ll still keep making it! I have other ideas to try. I may try using a stand mixer and creaming sugar with softened instead of melted butter, as many cake recipes start. I may try making my own evaporated milk.
Hi Rose! Thank you so much for experimenting with Nami’s recipe and sharing results with us!
We hope you enjoy the different texture of Butter mochi as much as we do.😁
Happy Baking!
Disodium phosphate is acid to kill bacteria and an emulsifier to keep the product blended. Carrageenan is seaweed, again as an emulsifier. Both ingredients are also used in organic evaporated milk.
My family devoured this butter mochi! It’s not as sweet as some others I’ve tried which is probably why it’s so addicting! I used 1tsp baking powder instead of 1.5 tsp since I didn’t want it to be too fluffy, and it came out perfect! The batter couldn’t get completely smooth after mixing it for a while so I just poured it through a colander and pressed out the lumps out that way. Also, the finished product would not flip out. I think it was a little overcooked. The edges were a bit hard so next time I will reduce it to less than 45 min. All in all, this is definitely a keeper!
Hi Jan! Wow! More mochi-like and looks delicious!
Thank you so much for sharing your experience and photo of your butter mochi! 🤗
Very easy to follow and make. I reduced the sugar by 30% and it came out fine. My favorite part are the crispy corners. I use my air fryer to reheat and it’s great.
Hello, Kaya! Yes!!! The crispy corners are our favorite part! Nami loves them as well!
Thank you for trying Nami’s recipe and sharing your photo of butter mochi with us.🙂
Happy Cooking!
Flavour was really good. Sugar reduced to 75%, used Thai sweet rice flour and part heavy cream with evaporated milk. Turned out great! My oven was too hot so it blown upwards and cracked on the sides and still had to add 20mins extra to the cooking time. Bringing these in to work to feed other hardworking nurses.
Hi Yvonne! Thank you for experimenting with Nami’s recipe and sharing your results with us!
Your Butter Mochi looks so delicious. We hope everyone at your work enjoys the Butter Mochi! ☺️
Looks yummy!! Is the evaporated milk sweetened? Probably not, because there is also a lot of suffer in it😋
If I can’t find the unsweetened one, should I use fresh whole milk or the one that keeps for a long time?
Thanks!!
Hello, Lara! Thank you for taking the time to read Nami’s post!
Evaporated milk, often known as “unsweetened condensed milk” in some countries, is a liquid made by extracting only the water from fresh milk. As a result, the label will almost certainly say “Evaporated milk”, and it will be unsweetened.
You can also use fresh whole milk in this recipe, although the texture and flavor will be slightly different.
We hope you found this information useful!
This was so easy to make from Nami’s recipe. Now everyone’s asking me for the recipe.
Hello there! Aww. Nami is so happy to hear everyone enjoyed the Butter Mochi.
Thank you for sharing your lovely Butter Mochi photo and joy with us.🤗
I made the butter mochi and packaged with chichi dango for a food fundraiser! Big hit & sold out! Thanks for recipe!
Hello, Candy. What a lovely bundle you put up! We are happy to hear that your fundraising went well.
Thank you for trying Nami’s recipe and sharing your wonderful experience with us.💞
So good. Satisfyingly chewy with a really lovely flavor. And as a bonus, now my house smells amazing.
Hi Elise! Aww. Thank you! We are so happy to hear you enjoyed Nami’s Butter Mochi recipe!
Happy Baking!💞
I was excited to cut the mochi so I forgot to flip it again before cutting. 🤣 We all loved the edges and I think I will make it in two 8″×8″ pans next time so we’ll have more edges to enjoy.
Hi Karen! Your Butter Mochi looks so yummy!
Yes! We all love the edges as well. It’s the best part of the Butter Mochi. 😆
Thank you for trying Nami’s recipe!
Love how thorough Nami is with her recipes! I made this and unfortunately there was a huge air bubble 🙁 I zig zagged the mixture and tapped the baking dish (maybe not enough?) Also the texture is chewy but it didn’t look like Nami’s pictures where it LOOKED more “cakey” and light. Mine looked more dense like mochi or 年糕. Any idea what went wrong?
Hi Eline! Thanks for trying my recipe! The bubble – maybe while you mixing, air got in a lot more? Did you just open a new can of BP?
I made this recipe soooooo many times and every time, either it’s very wet inside like mochi mochi texture or comes out a bit more like cakey texture like this picture. I’ve been “studying” what makes mine turn out cakey or mochi-mochi texture, but I haven’t figure that out. And because I’m curious, I follow the recipe exactly, same way, same ingredients except for the fresh ingredients. Yet, each time it comes out either cakey (30-40% of time) or mochi-mochi texture (60-70%), and this day on photoshooting, it came out more cakey. Right after this photoshooting, it was mochi-mochi texture. I asked my friend who also makes this quite often, and she told me she has exact same issue. If I find out why, I’m planning to share but I haven’t figured that out. Stay tuned…
Hi Nami, the recipe sounds delicious. I only have shiratamako at home. Can I substitute shiratamako for the motchiko?
Hello, Tina! Thank you so much for taking the time to read Nami’s post and try her recipe.
Shiratamako and mochiko have distinct flavors and textures, so we’re unsure what to expect.
You can find out more about the difference in this post.🙂 We hope this helps!
https://www.justonecookbook.com/shiratamako/#h-difference-between-shiratamako-and-mochiko