Name: Hawaiian Butter Mochi Recipe
Prep time: 20 min
Cook time: PT-493628H32M46S
Total time: PT-493628H32M46S
Cuisine: Hawaiian
Ingredients: Unsalted butter or vegetable oil, for coating the pan; 1 stick (8 tablespoons) unsalted butter; 1 pound mochiko flour (sweet or glutinous rice flour); 2 cups granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 2 cups milk (any fat percentage); 4 large eggs; 2 teaspoons vanilla extract; 1 (about 13.5-ounce) can unsweetened coconut milk; 1/2 cup unsweetened shredded coconut; A few pinches of flaky salt (optional, for topping)

Ready to dive into a dessert that perfectly captures the comforting, chewy texture and tropical flavors of Hawaii? The Hawaiian Butter Mochi Recipe is a beloved treat featuring glutinous mochiko flour combined with rich butter, creamy coconut milk, and just the right amount of sweetness. This dessert bakes into a delightfully soft, slightly custardy mochi with a golden crust that will have you coming back for seconds, thirds, and maybe even more. Whether you’re a mochi lover or new to this Hawaiian classic, this recipe brings island vibes straight to your kitchen in a simple, approachable way.

Ingredients You’ll Need

A woman's hand is pouring a smooth light yellow batter from a silver bowl into a clear glass rectangular baking dish. The dish is placed on a white marbled surface that contrasts with the warm wood texture in the background. The batter looks thick and creamy, filling about half of the dish as it flows in one steady stream. The scene shows a close-up view focusing on the pouring action and the texture of the batter, all captured in soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this recipe couldn’t be easier, yet each one plays a vital role in creating the perfect texture and flavor balance. From buttery richness to the subtle tropical notes of coconut, these simple pantry staples combine to make magic happen.

Unsalted butter or vegetable oil for coating the pan: This prevents sticking and adds a subtle buttery aroma to the crust.
1 stick (8 tablespoons) unsalted butter: Melted butter lends moistness and a rich finish to the mochi base.
1 pound mochiko flour (sweet or glutinous rice flour): The key ingredient giving this dessert its chewy, elastic texture.
2 cups granulated sugar: Sweetens the mochi just right without overpowering the coconut flavor.
2 teaspoons baking powder: Provides a gentle lift to lighten the dense mochi batter.
1/2 teaspoon kosher salt: Balances sweetness and enhances all the flavors.
2 cups milk (any fat percentage): Adds creaminess and helps hydrate the mochiko flour perfectly.
4 large eggs: Bind everything together and contribute to the rich, custardy texture.
2 teaspoons vanilla extract: Introduces a warm, fragrant note that complements the coconut beautifully.
1 (about 13.5-ounce) can unsweetened coconut milk: Deepens the tropical flavor and enriches the mochi’s moistness.
1/2 cup unsweetened shredded coconut: Sprinkled on top for a toasted, textured finish.
A few pinches of flaky salt: Optional but highly recommended for that delightful salty contrast to sweetness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Hawaiian Butter Mochi Recipe

Step 1: Prep Your Oven and Pan

Start by placing a rack in the middle of your oven and preheat it to 350°F. Lightly coat a 9×13-inch baking pan with butter or oil — this ensures your mochi won’t stick when it’s perfectly baked later. Melt your stick of unsalted butter so it’s ready to add richness into the mix.

Step 2: Mix the Dry and Wet Ingredients Separately

In a large bowl, whisk together your mochiko flour, granulated sugar, baking powder, and kosher salt until these dry ingredients are fully combined. In another bowl, beat the milk, eggs, and vanilla extract together, blending the wet ingredients just so they’re harmonious.

Step 3: Combine Everything

Pour the wet mixture into the dry bowl and stir gently with a wooden spoon until there are no lumps. Next, add the melted butter and the coconut milk, stirring until the batter is smooth and glossy — this is going to be lusciously creamy and thick, which is exactly what you want for that lovely mochi texture.

Step 4: Pour and Settle the Batter

Pour your batter into the prepared pan, then gently tap the pan a couple of times on the countertop. This settles the batter and brings any bubbles to the surface so your mochi will bake evenly and beautifully.

Step 5: Add the Toppings

Carefully sprinkle the shredded coconut evenly over the top of the batter. Add a few pinches of flaky salt if you like that little salty-sweet kick — don’t shake the pan too much, you want the coconut to stay nicely layered on top.

Step 6: Bake Until Golden and Set

Pop the pan into your preheated oven and bake for 60 to 70 minutes. You’re looking for a golden brown top and a mochi that’s set through, slightly firm but still wonderfully chewy. The kitchen will fill with the most incredible coconut and butter aroma.

Step 7: Cool and Slice

Transfer the pan to a wire rack to cool completely — this takes about an hour and is crucial for the mochi to firm up just right. When cooled, slice into rectangles using a plastic knife to prevent sticking. I usually cut four columns by five rows for 20 delicious pieces ready to enjoy.

How to Serve Hawaiian Butter Mochi Recipe

A clear glass rectangular baking dish filled with a thick golden brown baked cornbread that has a slightly rough textured crust, divided into several equal square pieces. The edges of the cornbread are darker and crispier while the center stays a lighter golden yellow. A woman's hand grips the side of the dish firmly while another woman's hand holds a dark-handled knife cutting horizontally through the cornbread. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little extra toasted shredded coconut on top, or even a light dusting of powdered sugar for a pretty presentation. Adding a small dab of whipped cream or a few fresh berries can brighten any serving plate when entertaining guests.

Side Dishes

This buttery mochi pairs beautifully with fresh tropical fruit like pineapple or mango slices. For coffee lovers, serve alongside a strong cup of Kona coffee or a creamy latte to balance the sweetness and add an island-inspired touch.

Creative Ways to Present

Try cutting the mochi into bite-sized cubes and serving on a platter with toothpicks for fun party bites. You can also warm pieces and serve alongside vanilla ice cream for a decadent Hawaiian dessert experience that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

The Hawaiian Butter Mochi Recipe stores well at room temperature in an airtight container for up to 3 days. This makes it perfect for making ahead for gatherings or to have on hand for a quick sweet snack.

Freezing

If you want to keep leftovers longer, cut the mochi into pieces and wrap them tightly in plastic wrap, then place in a freezer-safe bag or container. Frozen butter mochi can last up to 2 months and is easy to thaw before serving.

Reheating

To enjoy the mochi warm again, simply microwave individual pieces for 15 to 20 seconds or reheat in a low oven wrapped in foil. This revives the chewy texture and melts the butter nuances beautifully.

FAQs

What is mochiko flour, and where can I find it?

Mochiko flour is sweet or glutinous rice flour commonly used in many Asian desserts. You can find it in most Asian grocery stores or online. It’s essential for creating the signature chewy texture in this recipe.

Can I substitute coconut milk with another kind of milk?

While you can use dairy milk alone, the coconut milk adds a key richness and subtle tropical flavor that elevates this recipe. For best results, stick to the original ingredients or try a full-fat coconut milk alternative.

Is this recipe gluten-free?

Yes! Since mochiko flour is made from glutinous rice, this mochi is naturally gluten-free, making it a wonderful dessert option for gluten-sensitive folks.

How do I know when the mochi is fully baked?

Look for a golden brown top and that the mochi feels set and firm to the touch. It should not be wet in the center but still delightfully chewy. Baking time may vary slightly by oven.

Can I add flavor variations to this recipe?

Absolutely! You can fold in matcha powder for a green tea twist, add coconut flakes into the batter, or even swirl in some macadamia nut butter for a unique Hawaiian flair. Just keep the balance of wet and dry ingredients in mind.

Final Thoughts

If you’re craving a dessert that feels like a warm hug and brings a taste of the islands to your table, this Hawaiian Butter Mochi Recipe is an unbeatable choice. With its chewy texture, buttery richness, and tropical coconut charm, it’s bound to become a favorite treat that everyone asks you to make again and again. So gather those ingredients, roll up your sleeves, and get ready to enjoy a sweet slice of paradise.