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Butter Mochi

A chewy, buttery Hawaiian dessert made with sweet rice flour, coconut milk, and butter—perfectly golden and irresistible.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 24 squares
Course: Dessert, Snack
Cuisine: Fusion, Hawaiian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1 box (16 oz) mochiko flour (sweet rice flour)
  • 2 cups sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 4 eggs large
  • 0.5 cup unsalted butter melted
  • 13.5 oz can coconut milk
  • 12 oz can evaporated milk (or whole milk)
  • 2 tsp vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • 9x13 baking pan
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment.
  2. Whisk together mochiko flour, sugar, baking powder, and salt in a large bowl.
  3. In another bowl, whisk eggs, melted butter, coconut milk, evaporated milk, and vanilla until smooth.
  4. Combine wet and dry ingredients, stirring until smooth. Batter will be runny.
  5. Pour into prepared pan and bake 55–65 minutes, until golden and set.
  6. Cool completely before cutting into squares. Serve at room temperature.

Notes

Store at room temperature up to 3 days, or refrigerate for longer freshness.