Hawaiian Butter Mochi Recipe

If you’ve never experienced the magic of Hawaiian Butter Mochi, you’re in for a real treat! This beloved island dessert marries rich coconut and buttery goodness with the irresistible chewiness of sweet rice flour. The result is a golden-topped, custard-like bake that slices into soft, bouncy squares—one bite and you’ll see exactly why this treat is the star of every potluck and party across Hawaii!

this Recipe

Ingredients You’ll Need

The best part about Hawaiian Butter Mochi is its delightful simplicity. Every ingredient plays a starring role, bringing either texture, flavor, or that signature mochi sheen. Let’s break down the essentials for this sweet, squishy classic:

• Mochiko sweet rice flour: This is what gives Hawaiian Butter Mochi its iconic chew; no substitutes here!
• Granulated sugar: Provides just the right amount of sweetness to balance the rich coconut and butter flavors.
• Baking powder: Delivers a hint of lift, ensuring your mochi bakes up light around the edges and perfectly tender in the center.
• Salt: A pinch brings out all the flavors and keeps the sweetness in check.
• Eggs: Essential for the custardy texture—make sure they’re large and at room temperature for easy mixing.
• Whole milk: Adds moisture and helps produce that creamy interior.
• Coconut milk: Unsweetened, full-fat coconut milk gives the mochi richness and tropical flair—don’t skip it!
• Unsalted butter (melted): This is what ties the texture together and creates a luscious bite.
• Vanilla extract: Brings warm, aromatic notes that complement the coconut beautifully.

How to Make Hawaiian Butter Mochi

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F. Grease a 9×13-inch baking pan well—this ensures each square pops out easily after baking (and you don’t lose any of that golden, chewy goodness to the pan).

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your mochiko sweet rice flour, sugar, baking powder, and salt. Make sure everything is evenly mixed; this step is key to a perfectly consistent texture in every bite of your Hawaiian Butter Mochi.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk up the eggs until they’re well blended. Then, add in the whole milk, coconut milk, slightly cooled melted butter, and vanilla extract. Stir until the mixture is smooth and uniform—it’ll smell incredible already!

Step 4: Blend Wet and Dry

Pour your wet mixture over the dry ingredients. Whisk until the batter is smooth and there are no lumps. Take a moment here to appreciate the silky, fragrant batter—this is what makes Hawaiian Butter Mochi so special!

Step 5: Bake to Perfection

Pour the batter into your prepared pan and use a spatula to smooth out the top. Bake for 60–70 minutes, or until the surface is golden brown and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). The aroma will fill your kitchen with a tropical warmth you’ll love.

Step 6: Cool and Slice

Patience is key! Let your mochi cool completely in the pan. This allows it to set up to the perfect, sliceable consistency. Once cooled, cut into 24 squares and prepare for lots of smiles at first bite.

How to Serve Hawaiian Butter Mochi

Garnishes

For a dazzling finish, you can dust the squares with a light sprinkle of powdered sugar or even toasted coconut flakes. Some folks love a few shreds of fresh coconut or a drizzle of sweetened condensed milk—these little touches take Hawaiian Butter Mochi right over the top!

Side Dishes

While Hawaiian Butter Mochi is definitely the star, it pairs nicely with tropical fruits like sliced mango, pineapple, or strawberries. For a tea party spin, serve with hot black tea or iced matcha for a lovely balance to the dessert’s sweetness.

Creative Ways to Present

Hawaiian Butter Mochi adapts easily to fun shapes: use a cookie cutter for festive treats, or cut squares smaller for a bite-sized dessert platter. For extra tropical flair, bake with a handful of diced pineapple or a swirl of passion fruit jam layered into the batter before baking.

Make Ahead and Storage

Storing Leftovers

Keep your Hawaiian Butter Mochi covered at room temperature for up to two days. If your kitchen is warm, it’s best to refrigerate—just bring the squares to room temperature or warm briefly before serving for the best texture.

Freezing

Butter mochi actually freezes quite well! Arrange squares in a single layer on a tray to freeze, then store in an airtight container. Thaw overnight in the fridge or at room temperature, and you’ll be surprised how chewy and fresh they stay.

Reheating

If you like your mochi just a bit warm, pop individual squares in the microwave for 10–15 seconds. This gives them a just-baked softness that’s extra comforting and revives their irresistible chew.

FAQs

What makes Hawaiian Butter Mochi different from Japanese mochi?

While both treats use sweet rice flour, Hawaiian Butter Mochi is a baked dessert—more like a chewy, custard-like cake rather than the traditional Japanese pounded mochi, which is sticky and stretchy and often shaped into small balls.

Can I substitute regular flour for mochiko?

No, mochiko (sweet rice flour) is essential for the unique texture of Hawaiian Butter Mochi. Regular flour doesn’t produce the signature chewiness that makes this dessert so special.

Is this recipe gluten-free?

Yes! Mochiko is naturally gluten-free, so Hawaiian Butter Mochi is safe for those avoiding gluten (just double-check all your other ingredients to be sure they’ve not been cross-contaminated).

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Popular add-ins include shredded coconut, diced pineapple, or even a handful of mini chocolate chips. Just fold them into the batter before baking for fun flavor variations.

How do I know when the mochi is done baking?

The top should turn a deep golden brown, and a toothpick inserted in the center should come out mostly clean with just a few sticky crumbs. Overbaking can dry it out, so check around the 60-minute mark.

Final Thoughts

There’s a simple joy in sharing a pan of Hawaiian Butter Mochi with friends and family. Its luscious, chewy texture and sunny flavor are a true celebration of Hawaiian home baking. I promise—once you bake it, this treat will instantly become a favorite in your dessert lineup. Give it a try and discover why this classic is so loved!

Print