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Sweet Hawaiian Butter Mochi

Featured in Sweet Treats for Any Day.

Chewy Hawaiian Butter Mochi is a hit with its mix of soft rice flour, butter, and coconut milk. Bake it to golden perfection with a toasted coconut topping. After an easy prep of whisking wet and dry ingredients, pour into a pan and bake for about an hour. Cooling takes time, but overall it's a quick and easy dessert for new bakers or mochi lovers. Makes 20 squares packed with tropical flavor.
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Updated on Sat, 22 Mar 2025 21:42:18 GMT
Squares of golden dessert stacked on a plate. Pin it
Squares of golden dessert stacked on a plate. | kylierecipes.com

Every bite of Hawaiian butter mochi brings total comfort - with a soft, chewy inside and that golden, crunchy coconut exterior. This favorite dessert from the islands turns everyday pantry stuff into something you can't resist, with just the right sweetness and amazing texture.

I brought these butter mochi squares to our block party luau and they were gone in seconds. Everyone kept grabbing more - even folks who'd never tried mochi before couldn't resist that crispy coconut top and chewy middle.

Must-Have Components

  • Mochiko Sweet Rice Flour: 16 oz/454g box, gives that authentic mochi chew
  • Butter: 1 cup/226g unsalted, melted, makes those crunchy edges
  • Sugar: 2 cups/400g granulated, adds just enough sweetness
  • Milk: 1 cup/240ml whole, brings a creamy richness
  • Eggs: 4 large, room temperature, holds everything together
  • Coconut Milk: 13.5 oz/400ml can unsweetened, adds island flavor
  • Baking Powder: 2 teaspoons, helps it rise slightly
  • Vanilla Extract: 1 tablespoon pure, boosts overall taste
  • Salt: 1 teaspoon kosher, cuts through sweetness
  • Coconut: 1 cup/85g unsweetened shredded, creates that famous top layer
  • Sea Salt: 1/2 teaspoon flaky (optional), finishing touch

Cooking Steps

Getting Ready:
Heat your oven to 350°F (175°C). Butter a 9x13-inch metal baking pan really well.
Handle Dry Stuff:
Mix mochiko, sugar, baking powder, and salt together until there aren't any lumps.
Work on Wet Items:
Beat eggs thoroughly, then mix in milk and vanilla until they're completely combined.
Put Everything Together:
Add wet stuff to dry ingredients, mixing well. Don't worry about overmixing, mochiko can take it.
Finishing Touches:
Stir in melted butter and coconut milk until silky smooth. Pour into your pan, tap it to get rid of air bubbles. Sprinkle coconut evenly on top with sea salt if you want.
A plate of cake with a fork in it. Pin it
A plate of cake with a fork in it. | kylierecipes.com

In my house, everyone fights over the corner pieces first. Those extra chewy edges next to the soft middle are just too good to pass up. I've started cutting those pieces bigger to avoid family arguments.

Oven Insights

Look for the top to turn golden brown with a slight wiggle in the middle. When you gently shake the pan, it should wobble a bit, showing it's cooked just right.

Letting It Rest

Cool it completely on a wire rack for an hour before cutting. This wait lets the texture settle properly and helps you get clean cuts.

Before You Start

Get all your ingredients measured and ready before you begin. This makes the whole process run smoothly from start to finish.

Serving Ideas

Cut into big squares when serving. They're great on their own, but fresh tropical fruit on the side works really well too.

Different Takes

Try adding a splash of almond or coconut extract for different flavors while keeping that classic mochi chewiness.

Keeping It Fresh

Keep in an airtight container at room temperature for up to three days. The texture changes a bit but stays wonderfully chewy.

Three pieces of cake on a plate. Pin it
Three pieces of cake on a plate. | kylierecipes.com

I've spent years tweaking this butter mochi recipe to get it just right. Now it never fails to create moments of pure joy with every chewy bite. The way it captures true Hawaiian flavors makes it something special at any get-together, giving you a real taste of the islands in each square.

Frequently Asked Questions

→ Where can I get mochiko flour, and what is it?
Mochiko, or sweet rice flour, is a type of glutinous rice flour. You can find it in Asian grocery stores or the international aisle of supermarkets.
→ Why does plastic work better to slice mochi?
Plastic knives don’t stick to mochi like metal ones do, making for smoother cuts.
→ How can I tweak this for a dairy-free option?
Replace regular milk with extra coconut milk and swap butter for melted coconut oil for a no-dairy version.
→ How should I store butter mochi to keep it fresh?
Use an airtight container. It keeps fresh at room temperature for three days or refrigerated for up to a week.
→ Why does the top of my mochi crack sometimes?
Cracks are normal and don’t affect flavor. To avoid major cracking, keep the oven heat moderate and let the dessert cool slowly.

Buttery Chewy Mochi

This addictive Hawaiian dessert combines buttery richness with chewy coconut flavors, all held together by the soft texture of mochiko rice flour.

Prep Time
20 Minutes
Cook Time
70 Minutes
Total Time
90 Minutes
By: Kylie

Category: Desserts

Difficulty: Intermediate

Cuisine: Hawaiian

Yield: 20 Servings (20 pieces)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base Ingredients

01 1/2 teaspoon fine kosher salt
02 2 teaspoons baking powder
03 2 cups granulated sugar
04 1 pound mochiko (glutinous sweet rice flour)

→ Wet Ingredients

05 2 teaspoons vanilla flavoring
06 1 stick unsalted butter, melted, with extra for greasing your pan (8 tablespoons)
07 A can of coconut milk, unsweetened, 13.5 ounces
08 2 cups milk, use the type you like best
09 4 large eggs

→ Topping

10 Unsweetened shredded coconut, 1/2 cup
11 Optional: flaky sea salt, sprinkled lightly

Instructions

Step 01

Turn the oven on to 350°F and arrange the rack so it's in the middle. Prepare your 9x13-inch baking dish by greasing it with butter or oil. While you're at it, melt the butter so it's ready.

Step 02

Take a large bowl and whisk together the granulated sugar, baking powder, salt, and sweet rice flour until it's well combined.

Step 03

In a medium bowl, blend the eggs, vanilla flavoring, and milk together until smooth.

Step 04

Pour the liquids into the dry mix bowl and stir it using a wooden spoon until it's evenly mixed. Add the melted butter and coconut milk, then keep mixing until the batter’s smooth with no clumps.

Step 05

Pour the batter into the greased pan. Gently tap the dish on your counter a few times to pop any bubbles hiding in the batter.

Step 06

Cover the surface of the batter with shredded coconut, spreading it out evenly. If using flaky salt, sprinkle it lightly over the top—be gentle to keep the topping from moving around.

Step 07

Place the pan in the oven and bake for about 60-70 minutes until the top is golden and the texture is set.

Step 08

Let the pan rest on a wire rack until it’s completely cool, which takes about an hour. Once it's cooled, cut it into 20 pieces using a greased plastic knife so it doesn’t stick.

Notes

  1. Plastic knives work great for cutting since they prevent sticking.
  2. Look for mochiko—it's also called sweet rice flour.
  3. Grease your knife with a bit of oil or butter if sticking becomes an issue while slicing.

Tools You'll Need

  • A 9x13-inch baking dish for cooking the cake.
  • A nonstick plastic knife for hassle-free cutting.
  • Whisk to combine your dry and wet mixes smoothly.
  • Use a large bowl for the dry ingredients—it gives room for mixing.
  • Smaller bowl for blending the wet ingredients.
  • Wooden spoon for stirring the batter together.
  • Wire rack to cool the baked dessert thoroughly.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy like milk and butter.
  • Eggs are a part of the dish.
  • Coconut is in this dish too.