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Delicious Butter Mochi

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Chewy, buttery goodness wrapped up in bite sized pieces sure to leave you wanting more. BUTTER MOCHI, I mean if there’s butter involved, it must be good right?

close up of cut pieces of butter mochi

Growing up in Hawai’i meant often having this yummy treat, whether it was at a family party, sports potlucks, or in school.

My late father absolutely loved butter mochi and this is recipe totally reminds me of him.

Butter mochi is a popular dessert in Hawai’i. It’s a local take on Japanese mochi. A buttery coconut custard made in to a sticky, chewy treat. A simple recipe that doesn’t take much effort or measuring (which is always a plus).

All you need to make a delicious tray of butter mochi is

butter mochi ingredients

Recipe adapted from this post.

If you’ve got gluten intolerances, you’re in luck as this recipe is gluten free.

If you love mochi then check out some of these other mochi recipes

What is mochiko flour?

Mochiko is a type of sweet glutinous rice flour, which I know is counter intuitive as it’s not sweet and also does not contain gluten. The word glutinous is used to describe the higher starch content. It works great in mochi recipes, recipes that require thickeners, and even noodles. I like to use the Koda Farms brand, but any brand will do.

Where can I find mochiko flour?

Mochiko flour can be found in your local grocery store in the Asian or baking aisle. Not to worry my mainland friends, once again, you can find this on Amazon as well.

butter mochi

How long does it take to make butter mochi?

Baked in the oven at 350F, it will take about an hour to cook through.

How to cut butter mochi?

The center of the mochi is quite sticky and can make it a little difficult to cut. The best way to cut butter mochi is with a butter knife sprayed with nonstick cooking spray or use a plastic knife. Another option is to cover your butter knife with plastic wrap or soak the butter knife in hot water to warm it up.

butter mochi

How to store butter mochi? 

Butter mochi is best stored in an airtight container at room temperature.

Can butter mochi be frozen?

I would not recommend storing butter mochi in the refrigerator or freezer. This will cause the mochi to dry out and harden.

How to make butter mochi?

Preheat oven to 350F.In a medium mixing bowl combine wet ingredients: eggs, milk, coconut milk, vanilla. Stir to combine. Set aside. In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder. Stir to combine. Add wet ingredients to dry and stir to combine. Add butter and stir until well combined. Line a 9×13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles. Place in oven and bake for 1 hour or until top is golden brown. Let pan cool completely before cutting and enjoying.

close up of cut pieces of butter mochi

Butter Mochi

Yield: 1 pan
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Chewy, buttery goodness wrapped up in bite sized pieces sure to leave you wanting more. I mean if there’s butter involved, it must be good right? 

Ingredients

  • 4 eggs
  • 2 cups fat free milk
  • 1 can (13.5 ounces) coconut milk
  • 2 teaspoons vanilla
  • 1 box (16 ounces) mochiko flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 cup salted butter, melted

Instructions

  1. Preheat oven to 350F.
  2. In a medium mixing bowl combine wet ingredients: eggs, milk, coconut milk, vanilla. Stir to combine. Set aside.
  3. In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder. Stir to combine.
  4. Add wet ingredients to dry. Stir to combine. Add butter and stir again until well combined.
  5. Line a 9x13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles.
  6. Place in oven and bake for 1 hour or until top is golden brown.
  7. Let pan cool completely before cutting and enjoying.

Notes

*Best way to cut butter mochi: spray a butter knife with nonstick cooking spray or use a plastic butter knife.

*Recipe adapted from this post

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 97mgCarbohydrates: 22gFiber: 0gSugar: 18gProtein: 3g

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butter mochi

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By on November 12th, 2019

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

More posts by this author.

22 thoughts on “Delicious Butter Mochi”

  1. Love it!This is my go-to bitter mochi recipe! Most other recipes come out too stiff but I always favored the really moist, chewy, really buttery and almost crumbly mochi. This one comes as close to my favorite mochi places in Hawai’i. Top one being from this little cafe inside the physician’s building at Queen’s! Lol I do add about a half cup more sugar when I make though. Thank you so much for sharing!

    Reply
  2. Māhalo for this recipe. I’ve made butter Mochi before but this looks more like what I remember eating while growing up. Can’t wait to try it!! If I wanted to add shredded coconut to the top, when do you suggest I do that? 15-20 before it’s done, so it doesn’t burn?

    Reply
  3. Thank you for this recipe! I have two questions:
    1) how do you get the top crackly like that? I made a similar recipe today (before I found yours), and it’s smooth on top
    2) if I wanted to add a little guava puree or lilikoi juice for flavor, should I reduce the milk? Or, better put, how would you recommend adding the fruit? My favorite local place makes passionfruit butter mochi, and it looks like yours, but with the subtle fruit flavor and color.
    Thank you again!

    Reply
    • Hi. The crackly top comes from the baking process. It’s baked on the middle rack uncovered. Not sure if your other recipe did the same. If you are going to add puree you may need to decrease some of the liquid. Depends how much puree you end up adding.

      Reply
  4. Mahalo for this recipe. I live in Arizona and was craving something ono from Hawaii. This recipe was easy to make. One of my family favorites.

    The last batch I cooked, I topped it with coconut flakes and sprinkled it with salt before I baked it.
    That was very ono too !!

    Keep the recipes coming !!

    Reply
  5. I made it vegan, using soy milk instead of cow and just eggs instead of real eggs, also used monk fruit sweetener instead of regular sugar.

    Reply
  6. Thanks, Relle! Your dad must have been a smart man, because this was delicious! Just made it tonight, so easy. I did add just a little salt (maybe 1/4 to 1/2 teaspoon) because I like a tiny bit of salt in my sweets. Thanks so much for posting!

    Reply
    • Aloha Katie, He sure was. If you use salted butter I usually find that’s enough butter, but it really depends on the brand of butter. If unsalted butter, yes adding a little salt helps. Thank you for stopping by. Have a great day.

      Reply

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