Butter Mochi Recipe

Tender and chewy, this big-batch dessert — as comforting as cake and as fun as bar cookies — is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it’s baked, making it a delicious dessert to eat without adornment. But, if you’d like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below. (Watch the video of Genevieve Ko making butter mochi here.)

Hawaiian Butter Mochi Recipe

My Hawaiian Butter Mochi recipe is like a cross between a cake and Japanese mochi without the ice cream — baked to perfection!

Prep: 15min

Yield: 24

Ingredients:

• 1 box (16oz/450g) Mochiko Flour (sweet glutinous rice flour)
• 2 cups (16oz/454g) granulated sugar
• 1 teaspoon baking powder
• 4 large eggs ((room temperature))
• 2 cups (16floz/450ml) whole milk
• 1 can (13floz/400ml) coconut milk
• ¾ cup (6oz/170g) butter (softened)
• 2 teaspoons vanilla extract

Instruction:

1. Preheat the oven to 350°F (180°C). Butter a 9×13-inch (23x33cm) baking pan and line with parchment paper.
2. In a large bowl mix together the sweet rice flour, sugar and baking powder.
3. Add in the eggs, followed by the milk, coconut milk, butter and vanilla. Using an electric mixer or by hand whisk together to form a smooth batter. Pour mix into your prepared pan.
4. Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.
5. Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.

Butter Mochi

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.

Prep: 15min

Total: 60min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 225 kcal, Carbohydrate 34 g, Protein 3 g, Fat 9 g, Saturated Fat 7 g, Trans Fat 0.2 g, Cholesterol 17 mg, Sodium 69 mg, Fiber 1 g, Sugar 19 g, unSaturated Fat 2.3 g, servingSize 1 serving

Ingredients:

• ½ cup unsalted butter ((1 stick; plus more for greasing the pan))
• 1 lb mochiko (glutinous rice flour/sweet rice flour)
• 1½ tsp baking powder ((use 1 tsp for a slightly less fluffy version))
• ½ tsp kosher salt (Diamond Crystal; use half for table 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

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘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).’, ‘name’: ‘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).’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-0-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-Ingredients.jpg’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘First, melt the 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.’, ‘name’: ‘First, melt the 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.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-0-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-1.jpg’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Grease a 9 x 13-inch baking pan (orxa0two 8 x 8 x 2-inch pans) with butter; 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.’, ‘name’: ‘Grease a 9 x 13-inch baking pan (orxa0two 8 x 8 x 2-inch pans) with butter; 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.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-0-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-2.jpg’}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘To Make the Batter’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a medium bowl, combine the mochiko, baking powder, and salt and whisk to combine. It’s important to equally distribute the baking powder and salt into the mochiko flour. Set it aside.’, ‘name’: ‘In a medium bowl, combine the mochiko, baking powder, and salt and whisk to combine. It’s important to equally distribute the baking powder and salt into the mochiko flour. Set it aside.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-1-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-3.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘In a stand mixer bowl or a large bowl, crack the eggs and add the 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.’, ‘name’: ‘In a stand mixer bowl or a large bowl, crack the eggs and add the 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.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-1-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-4.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Whisk at low speed (by hand or on mixer Speed 2) the eggs and sugar together until creamy.’, ‘name’: ‘Whisk at low speed (by hand or on mixer Speed 2) the eggs and sugar together until creamy.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-1-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-5.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the unsweetened coconut milk and stir to combine.’, ‘name’: ‘Add the unsweetened coconut milk and stir to combine.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-1-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-6.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the evaporated milk and stir to combine.’, ‘name’: ‘Add the evaporated milk and stir to combine.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-1-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-7.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the vanilla extract and mix. Then, slowly add the melted butter to the mixture while mixing.’, ‘name’: ‘Add the vanilla extract and mix. Then, slowly add the melted butter to the mixture while mixing.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-1-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-8.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Whisk well to combine everything.’, ‘name’: ‘Whisk well to combine everything.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-1-6’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-9.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Next, add the dry ingredients all at once to the mixing bowl and whisk to incorporate everything.’, ‘name’: ‘Next, add the dry ingredients all at once to the mixing bowl and whisk to incorporate everything.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-1-7’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-10.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-1-8’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-11.jpg’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘To Bake’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.xa0Tip: 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.’, ‘name’: ‘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.xa0Tip: 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.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-2-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-12.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-2-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-13-NEW.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-2-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-14-NEW.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Then, invert the butter mochi cake onto a tray or cookie sheet lined with parchment paper.’, ‘name’: ‘Then, invert the butter mochi cake onto a tray or cookie sheet lined with parchment paper.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-2-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-15-NEW.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-2-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-16-NEW.jpg’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘To Serve’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Slice the mochi cake into small pieces. I cut 6 columns and 4 rows 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.’, ‘name’: ‘Slice the mochi cake into small pieces. I cut 6 columns and 4 rows 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.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-3-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-17-NEW.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-3-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/11/Butter-Mochi-9526.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Enjoy the butter mochi at room temperature. I personally like mine slightly warm, so I microwave it for 5-10 seconds before eating.’, ‘name’: ‘Enjoy the butter mochi at room temperature. I personally like mine slightly warm, so I microwave it for 5-10 seconds before eating.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-3-2’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.justonecookbook.com/butter-mochi/#wprm-recipe-155686-step-4-0’}]}

How To Make Hawaiian Butter Mochi