Hawaiian Butter Mochi is a buttery and chewy coconut dessert made with glutinous rice flour. It is a very popular treat in Hawaii that needs to make its way over to the mainland. Once you have a bite, you won’t be able to resist another.
I think by now I probably sound like a broken record saying how much I love all thing Hawaiian. Well, I suppose food speaks even louder than words, because today we’re talking Hawaiian Butter Mochi. This is a slightly different, bigger and richer version of the Coconut Mochi that I make every year.
A few months ago, Ryan took a trip out to Oahu to visit me while I was there for work. He happened across the last piece of butter mochi at Leonard’s and was hooked ever since. So of course, when I got home, the request was in for me to recreate that delicious Hawaiian butter mochi. This version is not quite as buttery as the one we had on Oahu, but it is still absolutely out of this world delicious. Ryan and I had a debate on whether this was better or the one at Leonard’s. I think this one is. You could certainly help us settle our scores by trying the recipe out yourself.
How to Make Hawaiian Butter Mochi
Mochi is made using Mochiko or sweet rice flour, which is the same as glutinous rice flour. This type of rice has shorter grain and very sticky when cooked. You need to purchase the correct type of rice flour for this recipe to work. You should be able to find this at any Asian grocery store. I actually bought mine at a Stater Bros across from my house, though I don’t know if all Stater Bros carries it.
Make the Batter
For this Hawaiian Butter Mochi, I used coconut cream for a richer taste. You can substitute coconut milk if you can’t find coconut cream; the end results will still be very delicious but slightly less rich. Mix the batter thoroughly until completely smooth. You don’t have to worry about overmixing and gluten formation since rice flour is naturally gluten free.
Mixing in Shredded Coconut
If you’d rather have a smooth batter, you can skip this step. But I love coconut of all sizes, shapes, and forms, so this is a must for me. Just fold it in the batter using a spatula until evenly distributed. This time you don’t have to make sure the batter is completely smooth since the coconut shreds will just be a mix-in.
This Hawaiian Butter Mochi is a true one bowl recipe. You don’t need any fancy equipment to make it, just a mixing bowl, a hand whisk and a spatula. But you can definitely use your stand mixer if your mixing bowl is big enough. A batch makes plenty, enough for a pot luck or to share with everyone in your office. Store them in the fridge, and reheat in the microwave for 15 – 30 seconds depending on how big a piece you cut. Be sure to wrap them in damp paper towel when reheating so they stay tender and moist.
More Chewy and Delicious Mochi Recipes
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 4 oz unsalted butter - melted
- 2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 can evaporated milk (12 oz)
- 1 can unsweetened coconut cream (13.5 oz)
- 1 box of mochiko (16 oz)
- 2 teaspoon baking powder
- 1 cup unsweetened shredded coconut
- Extra butter for pan
- Preheat oven to 350°F.
- Butter a 9”x13” baking pan.
- Add melted butter and sugar to a large mixing bowl (or the stand mixer bowl) and mix well to combine.
- Add vanilla, eggs, evaporated milk, coconut cream and beat until smooth.
- Stir in mochiko and baking powder and mix until completely smooth.
- Fold in the shredded coconut.
Pour the mixture into the prepared pan and bake for 55 -75 minutes until the top is golden brown and a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached.
- Allow to cool completely before cutting and serving.
- Sprinkle coconut flakes over the top if desired.
- The reason for a wide range of baking time is varying oven temperature. I've made this recipe multiple times and each time the baking time vary slightly. Check the doneness at 50 - 55 minutes and continue to bake as needed.
- Refrigerate left over. To reheat, wrap a piece of mochi in a damp paper towel and microwave for 15-30 seconds depending on the size you cut them.
- You can use coconut milk instead of coconut cream; the mochi will be less rich but no less tasty. Coconut milk is thinner than coconut cream and will most likely require a longer baking time.
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