Soft and chewy Hawaiian Butter Mochi is an iconic Hawaiian treat made with sweet rice flour, which also happens to be gluten free. It will transport you to the island of Hawaii in just one bite!
Is it weird to describe a dessert as satisfyingly squishy? Biting into this butter mochi is like hugging one of my daughter’s squishmallows! It’s rich, chewy, coconut-y, comforting and just delightful overall. Give it a try, I promise you it will be a big hit with your family!
My first exposure to Hawaiian butter mochi was actually well before I ever travelled to Hawaii via these coconut mochi muffins that my husband’s aunt used to make, I just didn’t know it then! But after traveling to Maui, I have to say I’m totally hooked, I need to have them in every flavor: chocolate brownie mochi (or Brochi), mini Matcha green tea mochi and guava mochi. And believe me, I plan to make more!
Table of Contents
Helpful tools
The best thing about this recipe is that you don’t need any special tools at all to make it! All you need are a really large mixing bowl and your whisk to mix the batter, along with a 9″x13″ baking pan to bake it in. But a stand mixer would be very useful due to the large volume of the batter.
Ingredients and substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
- Mochiko – is one of the main ingredients. It is a sweet rice flour, also known as glutinous rice flour. This type of rice has a shorter grain and is very sticky when cooked. You need to purchase the correct type of rice flour for this recipe to work. I typically use Koda Farms Mochiko, as pictured. You should be able to find this at most Asian grocery stores. My local Stater Bros carries it in the Asian or International aisle. I expect the recipe to work fine with other brand of sweet rice flour as well. But I must stress that you need to buy Mochiko or sweet rice flour, not regular rice flour. Regular rice is not as sticky as sweet rice and the texture will not be the same. And absolutely DO NOT substitute regular flour here.
- Coconut cream or milk – I used unsweetened canned coconut cream and sometimes just unsweetened canned coconut milk. The coconut cream has slightly higher fat content. Before I could only find coconut cream at Sprouts but I notice recently they have been easier to find. Any brand will work, you will find a variety at Asian grocery stores and pretty much any supermarket nowadays. But I will note that you need to use the canned coconut milk and not the refrigerated carton coconut milk, those are lighter and more watery. For the best traditional butter mochi, definitely stick to coconut cream or milk. But half and half (or unsweetened coffee cream) is a good substitute due to the similar fat content.
- Evaporated milk – adds another layer of creamy rich taste to this butter mochi. You can make your own evaporated milk by simmering whole milk until the volume is reduced by half or use a mixture of whole milk + half and half (3:1) or whole milk + cream (7:1).
- Unsalted butter – no additional salt is called for in this recipe so I don’t recommend substituting salted butter.
- Sugar – granulated sugar works fine for this recipe but if you want to add a little bit more flavor depth, you can use brown sugar.
- Eggs – we are using lots of eggs in this recipe to bind the ingredients and to add richness also.
- Pure vanilla extract – for the best flavor, avoid imitation vanilla flavoring. While the dominant flavor is coconut here, I think adding a little bit of vanilla adds depth and complexity.
- Baking powder – baking soda is not a substitution for baking powder. Baking soda needs an acidic environment to work and this recipe does not provide that. You must use baking powder.
- Coconut – may or may not be a traditional ingredient in Hawaiian butter mochi, but I like the addition for extra coconut flavor and another layer of texture. If you prefer a completely smooth batter, you can omit these. You can also us different mix-in like crushed macadamia nuts for example.
How to make Hawaiian butter mochi
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
Mix together the melted butter and sugar in a large mixing bowl.
Beat in the eggs one at a time, and then add the rest of the wet ingredients: coconut milk, evaporated milk, and vanilla.
Tip: If you’re using a stand mixer, you can add all the wet ingredients altogether at the same time. But when you’re incorporating the ingredients by hand, it’s easier to do it one at a time.
Now add the dry ingredients: mochiko and baking powder. Stir until completely smooth and fold in the coconut.
Transfer to a buttered baking pan and bake until golden brown and cooked through.
More baker’s tips
- This recipe is gluten free since there is no wheat flour in it. Even though the rice flour is called “glutinous rice flour”, there is no gluten in it.
- You can bake this recipe in two 8”x8” baking pans. I have not done this myself but some readers have. The baking time will need to be shortened, I suggest checking around 25 – 30 minutes for doneness and continue baking as needed.
- The baking time can vary from 50 minutes up to 75 minutes depending on your oven temperature. If the top starts to get too brown but the inside is not done, tent it with a large piece of foil to keep the top from burning.
- This recipe will make at least 24 servings and possibly more if you cut them smaller. For a smaller batch, try these mini coconut mochi muffins, they are also a little bit lighter as well.
Storage
Butter mochi tastes best when fresh, especially because this type of treat can lose its bounciness when it is days old. But reheating it can make it tender and moist again.
It will keep at room temperature for a couple of days. Because it is a very moist treat, if kept out too long it can go bad, especially in very warm weather. In this case, it is best to refrigerate leftovers, it will last up to 2 weeks.
Freezing instructions
You can definitely freeze these to store them even longer. I recommend wrap individual portion well in plastic and/or foil, then place them in a freezer bag and freeze for up to 3 months. Thaw completely at room temperature before serving.
Reheating instructions
Refrigerated and frozen butter mochi will lose their bounciness once thawed. I highly recommend warming them up in the microwave for about 20 seconds to soften them. To microwave, make sure your mochi wrapped in plastic or a damp paper towel to keep it from drying out.
FAQs
Can I use shiratamako instead of mochiko?
Shiratamako is another type of sweet rice flour, but it comes in larger lumps and not as a fine powder like Mochiko. If you have shiratamako handy, I expect you can use it in place of Mochiko, after you break up the lumps.
However, it’s actually a lot more expensive due to the difference in processing method, so you better save it for making other types of more refined Japanese mochi confections. Nami from Just One Cookbook has a detailed post about Shiratamako and how it differs from Mochiko if you’re interested.
What is Hawaiian Butter Mochi?
Hawaiian Butter Mochi is a local Hawaiian treat made with sweet rice flour, also called glutinous rice flour, along with butter, eggs, coconut milk, evaporated milk, and a few other typical ingredients such as sugar, baking powder and vanilla extract. Coconut flakes or other fillings can be added to create different variations.
The butter mochi is baked like you would a sheet cake in a 9”x13” baking pan, and then divided into smaller portions for serving. You can consider it a type of cake, but locals don’t call it a Mochi cake, simply butter mochi or Hawaiian butter mochi will do.
Is this the same as Japanese Mochi?
NO. Japanese mochi is typically made with steamed sweet rice, pounded until smooth and stretchy, then it is formed into balls or smaller portions. Japanese mochi can be plain, or filled with sweet red bean paste, or infused with other flavors. But this type of mochi is not baked and is completely different from Hawaiian butter mochi.
Did you know there is also a version of Japanese Butter Mochi?
Fun fact: there is also a version of Japanese Butter Mochi, only made in the Akita prefecture in northern Japan. This version of Akita butter mochi is also made with pounded steamed sweet rice and then melted butter, sugar and egg yolks are kneaded into the already smooth and stretchy mochi.
Again, this type of mochi is not baked, and resembles the traditional Japanese mochi more than the Hawaiian mochi due to the way it is made. I learned about Japanese butter mochi via TabiEats, one of my favorite Youtubers for all things Japanese food and travel.
Island inspired recipes you’ll love
- Banana Bread French Toast
- Pani Popo (Samoan Coconut Buns)
- Surfer Granola with macadamia nuts, coconut & banana
- Tropical Cinnamon Buns
- Macadamia Coconut Coffee Chocolate Chip Cookies
📖 Recipe card
Hawaiian Butter Mochi
Ingredients
- 4 oz unsalted butter (melted & cooled slightly)
- 2 cup granulated sugar (400 g)
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 can evaporated milk (12 oz)
- 1 can unsweetened coconut cream (or coconut milk, 13.5 oz)
- 1 box of Mochiko (16 oz)
- 2 teaspoon baking powder
- 1 cup unsweetened shredded coconut (80 g)
- Extra butter for pan
Instructions
- Preheat the oven to 350°F.
- Brush some melted butter all over a 9”x13” baking pan and set aside.
- 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 about 50 minutes (or longer if necessary) 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 toasted coconut flakes over the top if desired.
Video
Notes
- This recipe is gluten free.
- There is no substitution for mochiko (sweet rice flour)
- Be sure to use canned coconut cream or canned coconut milk and not the carton variety.
- The baking time can vary from 50 minutes up to 75 minutes depending on your oven temperature. If the top starts to get too brown but the inside is not done, tent it with a large piece of foil to keep the top from burning.
- You can bake this recipe in two 8”x8” baking pans. The baking time will need to be shortened, check around 25 – 30 minutes for doneness and continue baking as needed.
- This recipe will make at least 24 servings and possibly more if you cut them smaller.
- Refer to the post for more troubleshooting and substitution tips.
Nutrition
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Hi Trang,
I want to make this in mini cupcake pan. How long should I bake it?
I have baked it in a 9×13 pan, and it turned out great. But this time I want to make it in a mini muffin pan to bring to a party. I might have to use two pans.
Thanks.
Hi Lynn, are you talking about 12-muffin standard size muffin pan or 24-muffin mini muffin pan? I think you’ll need at least 2 pans for standard size, try 20-25 minutes for this size. But if you’re talking mini mini size like, see my coconut mochi recipe, I think you’ll make a lot more than just 2 pans, bake time is about 15 mins for the mini ones.
I’m talking about using this recipe with the 24-mini muffin pan.
It’s best to bake it separately rather than put 2 pans in the oven? I don’t know if they will bake evenly if I bake two 24-mini muffin pans at once. What do you think?
I need to bring to a bridal shower next weekend. Thanks.
I would bake one pan at a time. Two pan will crowd the oven and when the hot air can’t circulate, that’s when you have uneven heating and burning. I think you may get more than 48 mini muffins since you don’t want to overfill the cavity and let it spill over when baked. Check out the recipe I linked to you the other day to see how much to fill the mini muffin pan, just 3/4 ways. And don’t use cupcake paper, just brush with butter. A bit more work or you can just bake in the 9×13 pan and precut them into smaller square?
Thanks Trang.
If I bake one pan at a time, it’s ok to put the batter in the fridge while I wait for the first batch to bake?
I know it’s easier just to do in one 9×13 pan. I did that the first time I made this recipe.
But I thought it might be cuter to have them in little mini cupcake forms at the bridal shower.
Thanks for responding to me so promptly.
You don’t need to refrigerate while you wait, just cover the batter and leave it at room temp. If you can’t finish baking within a couple hours then I would refrigerate. I hope everything works out beautifully for the bridal shower. And congrats to the bride to be!
So yummy! The best part is the crunchy top. I omitted the shredded coconut in the batter as I know some people wouldn’t like the texture. I saw some other recipes called for 3 cups of sugar, but 2 was plenty.
I baked a batch and brought it to work. Colleagues loved the treat!
So glad to hear Joyce! Thank you 🙂
This was so good! I made this because my kid is obsessed with mochi, but then we were worried because we only had a can of condensed milk instead of evaporated milk. But it wasn’t too sweet — it was chewy and savory and delicious. YUM.
Thank you for the delicious recipe 🙂
Yay! So happy to hear you enjoyed it 🙂
Hi, Trang. Do you think I can put 2 pans in the oven at the same time? Not sure if you’ve tried that and may have an idea of the adjusted baking time? Thank you so much!
Hi Tracy, I think you left two of the same comments, let me know if you don’t see my answer in the first one.
I love this recipe! I am wondering if you’ve tried to bake 2 or 3 pans in the oven at the same time? 2 pans on the top tier and 1 pan at the bottom tier? Wondering what the baking time would be? Thank you!
Hi Tracy, I don’t recommend doing multiple pans because you can have uneven baking unless you have convection oven. If the two pans fit on one rack, I would do them on one rack in the middle of the oven. But even that you need to be careful because if the two pan fits perfectly and there is no space for air to circulate around the pans from bottom to top you might get uneven baking too!
I love this recipe! I’ve been making it for awhile now and it’s been a big hit every time. Can’t wait to try all the other variations you’ve shared. Thank you for sharing the recipe! This one is definitely a keeper!
Thank you Eny, glad to hear you love this recipe 🙂 One of our favorites as well.
I’d like to bake this in mini muffin tins. Is there any reason not to?
Thanks!
This is a really large batch recipe, it will take many many mini muffin tins to bake the entire batter. But there is no reason you can’t. If you want a smaller batch, try this coconut mochi recipe.
I made it last week. It was delicious I will definitely make it again.
Love this recipe! I’ve made this a couple of times. I’ve used 8×8 pans and a 9×12 pan, both metal. Trang – I notice that a glass pan is featured in your photos. Is there a difference between glass vs. metal. If there is, is a glass pan recommended?
Side tip: **You must use graduated sugar.** One time I used organic cane sugar, all the sugar settled towards the bottom of the pan. The recipe was still delicious tho!
Hi MJ, thank you for trying the recipe! I’m so glad to hear you enjoy it. Glass pan doesn’t conduct heat as much as metal so the side pieces wouldn’t be overcooked since this bakes for an hour. But for the most part you should be able to use either one. Thanks for the sugar tip!
Is there a reason why my cake came out really soggy and gooey in the middle? It also stuck to the baking sheet 😭 what did I do wrong? Thanks so much xx
I’m so sorry that happened! Did you overmeasure some wet ingredients? Did you bake it long enough? Did you butter your baking pan? It’s probably stuck to the pan because it so gooey.
Do you have a recipe for or a way to incorporate peanut butter into the recipe? We had peanut butter mochi with chocolate chips on top before that was also really good but I am not able to find a recipe for it.
Thanks!!
Hi Danielle, you could try adding peanut butter powder to the batter to get that peanut butter flavor into the mochi. That’s probably the easiest way that will work as is, though too much peanut butter powder may make it a bit dry. If using peanut butter from the jar, try replacing the 4 oz of butter with 1 cup of PB, this is because nut butter is about 50% fat and butter is 80% fat, so using more PB should compensate for that, plus some extra for more flavor. I’m not sure if 1 cup of PB will be enough to give you a strong PB flavor since this is such a big batch. I would also sub out the coconut flake for crushed peanuts, usually, adding actual peanuts will enhance the flavor of PB. You may need to experiment with it a little bit. Let me know what you try and how it turns out!
Made this today, it’s so delicious! I’m from the U.K. so I’d never heard of this mochi recipe it’s really unique. Such a tasty twist on a Japanese favourite
Thanks Joely! So glad to hear you enjoyed it 🙂
Hi, I had some issues with my butter mochi – the texture inside is not as smooth as yours. I made a pumpkin mochi, and the top didn’t brown much at all, the whole texture is so bubbly and inside looks very grainy. This was also the case with normal butter mochi. Pls help!
Hi Veronica, I’m sorry you’re having issue with the texture. How did you mix the mochi? By hand? Machine? I typically just mix this by hand very well and make sure the mochi flour incorporate completely and smooth. How does the batter look after you mix it? Smooth? has some graininess? How did you incorporate the sugar? Was it beaten well with the wet ingredients? Do you have a picture of your mochi you can email to me? As for the browning, it could be oven temperature, variation in oven temperature can happen with different oven and perhaps you just need to bake it longer.
So easy to make, I had all the ingredients in my pantry. I used glutinous rice flour instead of the Mochiko brand
Happy to hear, thanks for taking the time to leave a review Teresa!
These look soo cool, I really wanna try making them! I love all the information you provided on them too. My husband’s family is from Hawaii so I love being able to surprise him with treats like this. What are they supposed to taste like? And what is the texture / consistency? I just want to know what to expect / aim for. Maybe there’s something you could compare it to because it honestly looks like a coconut flavor to gooey butter cake, which I would not be mad at…
They’re super soft and a bit chewy. You could say it’s like a gooey butter cake but I don’t think it’s as rich as that. I hope you try it 🙂
Greetings Trang!
Your very first commenter for this post is back ;D.
No sure how you couldve made the original recipe any better since I thought it was fool proof and perfect for beginner bakers.
If memory serves me right, it looks like the new addition is baking powder? How does this modified recipe compare to the original recipe; does it have a fluffier texture now?
Hi Elle! Thank you for coming back 🙂 I didn’t make any change to the recipe, I just wanted to make a video for it and new photos! I didn’t love the old photos. And it gave me a chance to test the baking time again since some readers had issue with the baking time. It was so chewy and delicious, I was so glad I made it again haha
I guess I don’t make this enough to memorize the ingredients! Gotta change that 😬.
This dessert is dangerously delicious. Everyone
who has tried this agrees how addicting it is. It’s not overly sweet, it’s chewy, it’s rich, it’s nothing short of amazing, yet relatively simple to make.
Move over Lay’s potatoes chips because betcha can’t eat just one…piece of butter mochi. Wear them stretchy pants!
Hey no worries, I don’t even memorize the ingredients! That’s what the recipe blog is for right? 🙂 Thank you so much for all the kind words, I so appreciate it!
These look fantastic and so many great reviews. I can’t wait to make them.
Thank you for this recipe! Made a half batch in a square cake pan in our toaster oven. Just enough for our family and froze the evaporated & coconut milks for next time. Quick, easy and so good!
Thanks for trying Kristina! I’m glad you guys enjoyed it 🙂
Hello – do you think I can add ube to this or does the melted butter take over too much of the flavor?
Hi Lisa, if you want to add ube you might want to substitute some of the evaporated milk for it. Though I don’t know how much because I haven’t made the substitution before, you could try to experiment. Ube and coconut milk should go together real nicely.
Super easy one bowl recipe. Our family loves it!
Hello! I’ve made this recipe a few times and only now again have I been able to make it a little close to your photos :’) My ratio of ingredients was off last time so my cake rose too much and was all dry and crumbly. Still tasted decent though.
I was wondering, how did you get the top to brown so beautifully? My latest cake is quite pale with brown spots… My toothpick comes out with crumbs attached at around 48 minutes.
Thank you!
Hi Eri, I wonder if your oven just have uneven temperature. I don’t do anything special to brown the top, try to rotate your pan halfway through baking and see if it helps.
Can this be frozen after baking prior to serving? Can’t wait to try this.
Hey Michelle, I’ve never frozen these before, but they can be kept refrigerated for a week. However, you’ll need to warm them up before serving to get the soft chewiness back. Usually, I wrap a piece in plastic and microwave for about 10-15 seconds. If you freeze them, you will need to thaw them and warm them back up before serving. They are best the day they are baked though. Hope you’ll enjoy them, let me know if you have any other questions.
I’m not sure what I was expecting when I started making this recipe (I have never had “traditional” Mochi) so I was a little weirded out by the result. I have never had anything like this. Ever. There is nothing you can compare them to (except regular Mochi I guess). THE RECIPE TURNED OUT EXACTLY AS IT WAS SUPPOSED TO, very simple! (I altered it ever so slightly by accidentally using salted butter and I adding a little confectioners sugar to compensate) They are wonderfully flavourful and not overly sweet. They are very dense and filling but quite good. My family wasn’t big on the texture but agreed that they taste good. My gluten-free best friend LOVES them so I will be making again 🙂 thank you for sharing your recipe!
Thanks for trying Serena!
The cake came out great. Everyone loved it. Thanks for the recipe.
I’ve tried many versions of this dessert, and this is my favorite! I prefer it without the shredded coconut so I omitted that ingredient, and 55 minutes was spot on for my oven! I lined the baking dish with parchment paper which made it super easy to remove from the pan after cooling. Thanks so much for a great recipe!
Thanks Bethany, glad you enjoy this recipe! One of our favorites as well 🙂
So easy to make and was delicious! My entire family really loves it. We made 3 pans this week for Lunar New Year
I’m glad to hear your family loves this. Such a great treat for Lunar New Year celebration!
Hey Trang,
Tried this recipe. It was so good, the two 8×8 baking pan I used was empty at the end of a family gathering. Thank you WildWildWhisk.
Woohoo! Thank you Dennis, I”m so happy to hear the family loved it 🙂
How long did you cook in a 8 X8
Grace, if you use 8×8 pan, make sure to use 2 pans since the batter would be too much for just 1 pan. I’m going to guess about 30 – 40 minutes, but make sure to check with a toothpick.
So excited to make this. I only had coconut milk and decrease the sugar by 1/2 cup. Checking at 50 mins. It was a nice golden top. It appeared to be ready after testing and the tester cameout clean. After cooling completely I cut into it and the bottom 2/3 didn’t appear cooked completely like the pictures on your website. Any suggestions? It tastes fine but a little mushy.
Hey Nira, if it browns too quickly on top before cooking through, you could tent it with a large piece of foil and let it continue baking. You should be able to tell with the toothpick test if it’s cooked, was yours completely clean?
Thank you for your response and suggestions. The toothpick did come out clean from several spots. That’s why I was surprised to find the bottom 2/3 darker and denser. It tastes ok could it be cooked?
If you’re worried about it being uncooked, I would pop a couple of pieces back into the oven and see if it helps if you bake it again. My very first batch when making these were like that, golden brown on top and still a little mushy at the bottom, but still tasty. It could also depend on the oven too, if you have hot spots maybe that’s why it browns faster. I’d definitely bake it longer next time and just tent it with foil to ensure you get the springy chewy texture throughout.
You said the bottom 2/3 is darker and denser? Or mushy? Do you have a photo?
Thanks for all your tips. Will try again because it was tasty. I will see if I can figure out how to send you a picture.
You can email it to me 🙂
I made this for a wedding last weekend and it was a hit! I did not alter the recipe at all. Perfect the way it is! Thanks for a great recipe
Thank you so much Lina! I’m so happy that everyone enjoyed it 🙂
I’m taking this to a bake sale & expect it to sell wildly! I couldn’t find unsweetened coconut cream, so I used a sweetened version & cut the sugar by 1/2 cup. Gotta do what you gotta do when it comes to bake sales.
How fun!! I hope everyone will love it! 🙂
Hello, I have made your Mochi recipe several times and I have always recieved excellent reviews. I would like to branch out and make some of your flavored mochi but i want to continue to use this recipe for it’s serving size. What advice do you have for adding things like pineapple, matcha and mango? Not all together of course 🙂 If I don’t hear back from you i guess I’ll play mad scientist and see what happens.
Hi Mary, I’m so glad you like this recipe and want to modify for different flavor. With matcha, it’s pretty straightforward, just add matcha powder, how much depends on how strong you like it. I used 1 teaspoon in this matcha coconut mochi recipe and it yielded a mild flavor. For this large batch maybe 2 tablespoons and even more to taste. Pineapple and mango will be a little trickier. If you want to use fruit puree, you must leave out some other liquid ingredients like evaporated milk and/or coconut cream, I would try a 1 to 1 replacement at first but you may need to play around with the ratio anyways. For even stronger fruit flavor, I would also add freeze dried fruit powder (buy freeze dried fruit and pulverize in a food processor, see how I infused pineapple in these pineapple truffles). I hope this helps somewhat, let me know if you have any other questions.
Is it possible to use regular 2% or whole milk instead of Evaporated milk?
Hey Stephanie, you can substitute but note that whole milk has higher water content than evaporated milk and 2% has higher water content than whole milk so the taste will be less “rich” and the baking time may lengthen. If you’re looking for a substitution because you don’t have evaporated milk, use 3/4 whole milk and 1/4 cream. But if you’re looking to use a less “fat” milk, then I would try to keep it at whole milk, 2% is too light IMO.
I made your butter mochi for family and friends for Chinese New Year, and can’t remember the last time I got so many raves and requests for more (and I bake A LOT)! Even people who 1) don’t love coconut, 2) don’t have a huge sweet tooth couldn’t stop telling me how much they liked it. I cut the sugar down by just a tiny bit (maybe 1/4 cup or less) which didn’t seem to affect the taste. Also, in my oven, 55 minutes was a bit too long (top got a bit too brown) so will cut back a bit next time. Thank you for this amazing recipe…I haven’t found another on the Internet that uses coconut cream and think this is what puts this recipe over the top!
Thank you so much for your feedback Serena. I’m so happy you guys love this recipe! It’s one of my favorite island treats 🙂
Your recipe is a SMASH!!! IT turned out perfectly and yummy! Its bout 3 or 5 days later and my boys (myself too) asking for more of this tummy dessert! My sister Darlene…an INCREDIBLY AWESOME BAKER..makes these every year when we go back! These are delicious like hers! ThankyouSoMuch* Taina
I’m so happy you and your boys enjoy this. I really appreciate your feedback and thanks for baking along!
Hello! Im look8ng forward to making this. One question, how big a box of mochiko?
Hi Gabriel, I usually buy a 1 lb box, pictured in the post, this is enough for 1 batch.
I made this recipe for the first time today. I baked in convection oven at 325 and after 60 minutes took out. I probably could have taken out after 50 to 55. The top was a little browner than I remember when I was in Hawaii. Still very tasty and something I will make again.
Thanks for your feedback Peggy. This is definitely useful for anyone who uses convection oven as well. Glad it still comes out tasty 🙂
This is a delicious recipe. Everyone absolutely loved it! Will be making this again and again! Thank you so much.
Thank you so much for your feedback Elle! I’m so glad you enjoyed the recipe 🙂
Hi Trang! So excited… Can’t wait to try this mochi recipe! For the cans of milk and coconut cream, how many oz are each can? I found different can sizes at the store.
Hi Elle, the evaporated milk is 12 oz and coconut cream is 13.5 oz. Apology, I didn’t think about the different size cans. I’m going to update the recipe card. Thank you for your question 🙂 I hope you’ll enjoy these!