Butter Mochi – A Hawaiian Treat with Chewy, Coconutty Bliss
Hawaii is not just known for its beaches, luaus, and breathtaking sunsets — it’s also a hub of unique and unforgettable desserts. Among them, Butter Mochi stands out as a truly special treat. Soft, chewy, and bursting with coconut flavor, butter mochi is a beloved Hawaiian dessert that bridges the gap between traditional Japanese mochi and Western-style cakes.
This article dives into the history of butter mochi, what makes it so irresistible, tips for making it perfectly at home, and why this dessert deserves a spot in your baking repertoire.
The Origin of Butter Mochi
Butter Mochi is a Hawaiian creation that reflects the islands’ multicultural culinary traditions. While Japanese mochi (made from glutinous rice pounded into a chewy dough) is its cultural cousin, butter mochi adapts the idea into a baked dessert. Instead of pounding rice, it uses glutinous rice flour (mochiko) mixed with butter, sugar, eggs, and coconut milk. The result? A dense, chewy, cake-like square that’s rich but not overly sweet.
It’s the perfect potluck dessert in Hawaii, found at family gatherings, bake sales, and even school fundraisers.
Butter Mochi – A Hawaiian Treat with Chewy, Coconutty Bliss
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- In a bowl, whisk together eggs, melted butter, coconut milk, evaporated milk, and vanilla.
- Add mochiko flour, sugar, baking powder, and salt. Mix until smooth.
- Pour batter into the pan and bake for 50–60 minutes until golden brown.
- Cool completely before slicing into squares.
Notes
Why Butter Mochi is So Loved
There’s something addictive about butter mochi’s texture. It’s soft, chewy, and just a little bouncy — similar to a rice cake but with more richness. The coconut milk infuses it with tropical flavor, while the butter makes it indulgent and comforting.
Other reasons it’s adored:
- Gluten-Free Friendly: Made with mochiko flour, it naturally avoids wheat.
- Easy to Make: Everything mixes in one bowl and bakes in a single pan.
- Great for Sharing: Perfectly portioned into squares for potlucks or parties.
- Customizable: Add chocolate chips, ube flavoring, or even a dusting of shredded coconut on top.
Ingredients You’ll Need
The beauty of butter mochi lies in its simple ingredient list. Most recipes call for:
- Mochiko flour (sweet rice flour)
- Coconut milk
- Butter
- Eggs
- Sugar
- Baking powder
- Vanilla extract
Some bakers add evaporated milk for extra richness, while others keep it light with just coconut milk.
Tips for the Perfect Butter Mochi
- Use Mochiko Flour Only – Regular rice flour won’t give you the chewy texture you need.
- Grease Your Pan Generously – Butter mochi loves to stick; parchment paper can help.
- Cool Before Cutting – It needs at least 30 minutes to set before slicing into squares.
- Store Properly – Keep at room temperature for a day or refrigerate up to 3 days. Reheat slightly for the best texture.
Step-by-Step Cooking Method
- Preheat Oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, melted butter, coconut milk, evaporated milk, and vanilla.
- Add Dry Ingredients: Stir in mochiko flour, sugar, baking powder, and salt until smooth.
- Bake: Pour the batter into the prepared pan and bake for 50–60 minutes, or until golden brown on top and a toothpick comes out clean.
- Cool & Slice: Allow it to cool completely before cutting into squares.
Why Butter Mochi is a Must-Try Dessert
- It’s unique: A Hawaiian twist you won’t find in many other cuisines.
- It’s easy: No special equipment required.
- It’s nostalgic: For many in Hawaii, butter mochi brings back memories of home and gatherings.
- It’s versatile: Enjoy plain or experiment with flavors like chocolate, pandan, or matcha.
Butter mochi is more than a dessert — it’s a bite of Hawaii’s cultural melting pot, baked into a golden square.
