Heavenly Hawaiian Butter Mochi Recipe: Tropical Sweetness Awaits

Soft, chewy, and utterly irresistible, this Hawaiian butter mochi recipe brings the sweet essence of island cuisine straight to your kitchen.

mochi lovers will adore the unique texture that blends traditional Japanese techniques with tropical Hawaiian flavors.

The delicate balance of glutinous rice flour and rich butter creates a dessert that melts in your mouth.

Every bite promises a delightful combination of sweetness and subtle richness that dance across your palate.

Coconut milk adds a creamy depth that transforms this simple treat into something truly spectacular.

You won’t be able to resist the temptation of these golden, pillowy squares that offer a perfect blend of comfort and exotic charm.

Prepare to fall in love with a dessert that celebrates the vibrant culinary heritage of Hawaii.

Hawaiian Butter Mochi: Island Inspiration

• Whip up a delectable dessert that transports your taste buds to tropical paradise with minimal kitchen skills required.
• Perfect for potlucks, family gatherings, or casual weekend treats that appeal to both kids and adults with its unique texture and sweet flavor.
• No complicated techniques needed – just mix, pour, and bake for a foolproof recipe that guarantees delicious results every single time.
• Easily adapt with optional toppings like flaky salt or extra coconut, making it a flexible dessert that suits different preferences and occasions.

Hawaiian Butter Mochi: Shopping List

• Mochiko Flour: Sweet rice flour that provides the unique chewy texture of Hawaiian butter mochi.

• Granulated Sugar: Adds sweetness and helps create a tender mochi texture.

• Milk, Eggs: Provide moisture and help bind the ingredients together.
• Vanilla Extract: Enhances the overall flavor of the dessert.
• Coconut Milk: Adds rich, tropical flavor and creamy texture.
• Butter: Contributes richness and helps create a smooth, tender mochi.

• Baking Powder: Helps the mochi rise and become lighter.
• Kosher Salt: Balances the sweetness and enhances the overall flavor.

• Shredded Coconut: Adds texture and traditional Hawaiian-inspired garnish.
• Flaky Salt (Optional): Provides a delightful contrast to the sweet mochi.

Tools for Making Hawaiian Butter Mochi

• Large mixing bowl: For combining dry and wet ingredients smoothly.
• Medium mixing bowl: To whisk wet ingredients together.
• Wooden spoon: Perfect for stirring batter without overmixing.
• Whisk: Essential for blending ingredients without lumps.
• 9×13-inch baking pan: Provides ideal size and shape for mochi.
• Measuring cups and spoons: Ensures accurate ingredient quantities.
• Wire rack: Helps cool mochi evenly after baking.
• Plastic knife: Prevents sticking when cutting mochi into squares.

Steps to Craft Hawaiian Butter Mochi

Step 1: Warm Up the Oven

Slide a rack to the middle of the oven and crank up the heat to 350°F.

Grab a 9×13-inch baking pan and give it a quick butter or oil massage to prevent sticking.

Melt that delicious butter until it’s smooth and glossy.

Step 2: Whisk Dry Ingredients

• Mochiko flour
• Granulated sugar
• Baking powder
• Kosher salt

Whisk these dry friends together until they’re perfectly blended.

Step 3: Blend Wet Ingredients

• Milk
• Eggs
• Vanilla extract

Whisk these wet buddies until they’re singing in harmony.

Step 4: Create the Magical Batter

Pour the wet ingredients into the dry ingredients.

Grab a wooden spoon and stir until everything looks well-acquainted.

Now add the melted butter and coconut milk.

Mix until the batter looks smooth and dreamy.

Step 5: Prepare for Baking

Transfer the batter to your prepared pan.

Give the pan a few gentle taps on the counter to kick out any sneaky air bubbles.

Step 6: Add Delightful Toppings

Sprinkle shredded coconut across the top like a tropical snowfall.

If you’re feeling adventurous, add a pinch of flaky salt for an extra flavor punch.

Step 7: Bake to Perfection

Slide the pan into the oven and bake until the top turns a gorgeous golden brown.

This typically takes about 60-70 minutes.

Step 8: Cool and Slice

Let the mochi cool completely on a wire rack for about an hour.

Grab a plastic knife (buttered up to prevent sticking) and slice into 20 rectangular pieces of pure Hawaiian happiness.

Butter Mochi Baking Wisdom

• Use mochiko (sweet rice flour) for authentic Hawaiian butter mochi texture, ensuring a chewy and soft consistency every time.
• Butter your knife or use a plastic knife when cutting to achieve clean, neat slices without tearing the delicate mochi.
• Toast shredded coconut before sprinkling on top for an enhanced nutty aroma and deeper tropical taste profile.
• Look for golden-brown edges and a slightly firm center to guarantee perfect baking without overcooking or undercooking.
• Keep butter mochi covered at room temperature for 2-3 days or refrigerate for up to a week, maintaining its delightful soft texture.

Butter Mochi: Sweet and Savory Twists

• Gluten-Free Hawaiian Mochi: Replace mochiko flour with rice flour or almond flour for a gluten-free alternative that maintains the chewy texture.
• Tropical Fruit Fusion: Fold diced mango, pineapple, or passion fruit into the batter for an extra burst of Hawaiian-inspired flavor.
• Chocolate Coconut Variation: Mix in cocoa powder and dark chocolate chips to create a rich, decadent version of the classic butter mochi.
• Vegan Hawaiian Mochi: Substitute eggs with flax eggs, use plant-based milk, and swap butter with coconut oil for a completely plant-based treat.

Serving Suggestions for Butter Mochi

• Tropical Party Platter: Arrange butter mochi squares on a colorful tray with fresh pineapple wedges, maraschino cherries, and a small bowl of extra shredded coconut for guests to customize their treats.
• Island Dessert Pairing: Serve alongside a scoop of macadamia nut ice cream or a chilled passion fruit sorbet to enhance the Hawaiian-inspired flavor profile and add refreshing contrast.
• Coffee Break Delight: Present butter mochi with a steaming cup of Kona coffee or a tropical iced tea, creating a perfect mid-afternoon snack that transports taste buds to a Hawaiian paradise.
• Gifting Gourmet: Package individual squares in clear cellophane bags tied with raffia ribbon, making charming homemade gifts for potlucks, birthdays, or as a sweet surprise for friends and family.

Storage Guide for Hawaiian Butter Mochi

• Store cooled butter mochi in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap or lid to prevent drying out.
• Wrap individual pieces or entire pan in plastic wrap, then aluminum foil. Freeze for up to 2 months. Place in freezer-safe container to prevent freezer burn.
• Warm individual pieces in microwave for 15-20 seconds on medium power. Alternatively, warm in oven at 300F for 5-7 minutes until heated through.
• Transfer frozen mochi from freezer to refrigerator overnight. Let sit at room temperature for 30 minutes before serving for best texture and taste.

FAQs

• What is mochiko flour and why is it important in this recipe?

Mochiko flour is a sweet rice flour made from glutinous rice. It’s crucial for creating the unique chewy, bouncy texture that defines Hawaiian butter mochi, giving the dessert its signature mochi-like consistency.

• Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free since mochiko flour does not contain wheat. Just ensure all other ingredients like baking powder are also certified gluten-free to avoid cross-contamination.

• Is Hawaiian butter mochi similar to traditional Japanese mochi?

While they share similar ingredients, Hawaiian butter mochi is a local Hawaii fusion dessert that combines Japanese mochi techniques with American baking styles, resulting in a more cake-like texture compared to traditional Japanese mochi.

Hawaiian Butter Mochi Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 31 reviews

• Total Time: 1 hour 30 minutes
• Yield: 16 1x

Print Recipe

Pin Recipe

Description

Luscious Hawaiian butter mochi showcases island flavors in a delightful dessert. Chewy, sweet squares deliver pure comfort with rich coconut and butter notes you’ll savor to the last crumb.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound mochiko flour (sweet rice flour)
• 2 cups granulated sugar
• 1 can (13.5 ounces) unsweetened coconut milk
• 2 cups milk, any fat percentage

Wet Ingredients:

• 4 large eggs
• 1 stick (8 tablespoons) unsalted butter, melted, plus more for pan
• 2 teaspoons vanilla extract

Dry and Topping Ingredients:

• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup unsweetened shredded coconut
• Flaky salt (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F with rack positioned in the middle. Generously grease a 9×13-inch baking pan to prevent sticking. Melt butter thoroughly.
2. In a large mixing bowl, combine mochiko flour, granulated sugar, baking powder, and kosher salt using a whisk until evenly distributed.
3. Separately, whisk milk, eggs, and vanilla extract in a medium bowl until smooth and well integrated.
4. Gradually pour wet ingredients into dry ingredients. Stir with a wooden spoon until mixture becomes uniform. Incorporate melted butter and coconut milk, mixing until batter achieves a silky, consistent texture.
5. Transfer batter into prepared pan, gently tapping the pan against the counter surface to eliminate potential air pockets.
6. Distribute shredded coconut uniformly across the batter’s surface. Optionally sprinkle flaky salt for enhanced flavor complexity.
7. Bake for 60-70 minutes until top turns golden brown and center appears set. The mochi should have a slight wobble when gently shaken.
8. Remove from oven and allow complete cooling on a wire rack for approximately one hour. Use a plastic knife lightly coated with butter to slice into 20 rectangular pieces, ensuring clean cuts.

Notes

• Adjust Sweetness Experiment with reducing sugar for a less sweet version or try alternative sweeteners like honey or coconut sugar for unique flavor profiles.
• Gluten-Free Friendly Mochiko flour naturally makes this recipe gluten-free, perfect for those with wheat sensitivities or celiac disease.
• Texture Tricks Tapping the pan removes air bubbles, ensuring a smooth, dense mochi with consistent texture throughout the dessert.
• Storage Hack Keep Hawaiian butter mochi at room temperature in an airtight container for 2-3 days or refrigerate for up to a week, maintaining its soft, chewy consistency.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 16
• Calories: 295
• Sugar: 22 g
• Sodium: 90 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 60 mg