A slice of Hawaiian Butter Mochi on a plate
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5 from 5 votes

Hawaiian Butter Mochi

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.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Dessert
Servings: 24 - 32 pieces
Author: Trang

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. 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.
  2. 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.
  3. 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.