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Sweet Hawaiian Butter Mochi

Featured in: Desserts

This chewy treat combines glutinous mochiko flour, butter, and coconut milk in one rich island-inspired dessert. The golden layer on top and the crispy toasted coconut make it a crowd-favorite hit. Whisk the wet stuff into the dry, toss it in a pan, and bake for about an hour. Let it chill before cutting—you'll get 20 pieces of homemade goodness. It's low-effort and a great start for anyone new to baking chewy delights.
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Twistytaste.com
Updated on Fri, 14 Mar 2025 22:49:19 GMT
Squares of chewy golden mochi stacked on a plate. Pin it
Squares of chewy golden mochi stacked on a plate. | twistytaste.com

Every bite of this Hawaiian butter mochi brings total comfort - soft and stretchy inside with a crispy, golden coconut exterior. This treasured dessert from the islands turns basic kitchen staples into a mouthwatering treat that perfectly balances sweetness and chewiness.

These butter mochi squares vanished in moments at our recent block party luau. Everyone grabbed seconds of the crispy coconut top and chewy middle - even folks who'd never tried mochi before couldn't resist.

Must-Have Components

  • Mochiko Sweet Rice Flour: 16 oz/454g box, needed for that signature mochi chew
  • Butter: 1 cup/226g unsalted, melted, helps form crunchy edges
  • Sugar: 2 cups/400g granulated, gives just enough sweetness
  • Milk: 1 cup/240ml whole, adds a smooth richness
  • Eggs: 4 large, room temperature, holds everything together
  • Coconut Milk: 13.5 oz/400ml can unsweetened, brings island flavor
  • Baking Powder: 2 teaspoons, creates slight rise
  • Vanilla Extract: 1 tablespoon pure, boosts overall taste
  • Salt: 1 teaspoon kosher, cuts the sweetness
  • Coconut: 1 cup/85g unsweetened shredded, makes that special top layer
  • Sea Salt: 1/2 teaspoon flaky (optional), finishing touch

Cooking Steps

Get Ready:
Heat oven to 350°F (175°C). Butter a 9x13-inch metal baking pan completely.
Mix Powders:
Stir mochiko, sugar, baking powder, and salt until smooth.
Blend Liquids:
Beat eggs well, then mix in milk and vanilla until combined.
Put Everything Together:
Add wet stuff to dry stuff, stirring well. Don't worry about overmixing with mochiko.
Finish Up:
Stir in melted butter and coconut milk until silky. Pour into your pan, tap it to pop air bubbles. Sprinkle coconut evenly on top with optional sea salt.
A plate of cake with a fork in it. Pin it
A plate of cake with a fork in it. | twistytaste.com

In my house, corner pieces always go first because they've got those extra chewy edges next to the soft middle. I've started cutting them bigger so nobody fights over them.

Oven Watchpoints

Look for a golden brown surface with a slight wobble in the middle. When you give the pan a gentle shake, it should move a bit in the center but not slosh around.

Resting Time

Let it cool fully on a wire rack for an hour before cutting. This wait lets the texture set properly and helps you get clean slices.

Getting Organized

Set out all your stuff before you start cooking. This makes everything flow smoothly from beginning to end.

Serving Ideas

Slice into big squares when serving. It's great on its own, but fresh tropical fruit makes a wonderful side.

Twist Options

Try adding a splash of almond or coconut extract for different flavor notes while keeping that classic chewy texture.

Keeping Fresh

Keep in an airtight container at room temp for up to three days. The texture changes a bit but stays delightfully chewy.

Three pieces of cake on a plate. Pin it
Three pieces of cake on a plate. | twistytaste.com

I've spent years tweaking this butter mochi recipe to get it just right. Now it's guaranteed to bring smiles with every chewy bite. The way it captures traditional Hawaiian flavors makes it perfect for any get-together, giving everyone a taste of authentic island joy in each square.

Frequently Asked Questions

→ What’s mochiko flour, and where can I find it?
Mochiko, also known as sweet rice flour, is glutinous rice flour. Look for it in Asian grocery stores or the international aisle of larger supermarkets.
→ Why is a plastic knife better for cutting?
Mochi is super sticky, and a plastic knife helps slice smoothly without the pieces clinging to the blade.
→ Can I make this without dairy?
Yes! Use more coconut milk in place of regular milk and substitute the butter with melted coconut oil.
→ How do I keep mochi from going stale?
Store it in something airtight—it’ll last three days on the counter or up to a week in the fridge.
→ Why did my mochi crack on top?
Small cracks are no big deal and don’t affect how great it tastes. For fewer cracks, keep the oven temperature steady and let it cool slowly.

Hawaiian Butter Mochi

This tasty Hawaiian dessert is soft, rich, and full of buttery coconut flavor, made with creamy coconut milk and mochiko sweet rice flour.

Prep Time
20 Minutes
Cook Time
70 Minutes
Total Time
90 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: Hawaiian

Yield: 20 Servings (20 pieces)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base Ingredients

01 2 cups regular white sugar
02 1 pound sweet rice flour (mochiko)
03 1/2 teaspoon kosher salt
04 2 teaspoons of baking powder

→ Wet Ingredients

05 1 stick unsalted butter (8 tablespoons), melted, plus a little extra for greasing the pan
06 4 big eggs
07 2 cups of milk (any fat level you prefer)
08 A 13.5-ounce can of coconut milk without sweetener
09 2 teaspoons of vanilla essence

→ Topping

10 Flaky salt, only if you like (optional)
11 1/2 cup shredded coconut that's unsweetened

Instructions

Step 01

Move an oven rack to the center of the oven and turn it on to 350°F. Butter or oil a 9x13-inch pan to get it ready. Melt the stick of butter while you’re at it.

Step 02

In a big mixing bowl, stir together the sweet rice flour, kosher salt, baking powder, and white sugar. Use a whisk to combine it well.

Step 03

In a medium-sized bowl, beat together the eggs, milk, and vanilla extract.

Step 04

Pour the wet mixture into the bowl with the dry mix. Stir them together using a wooden spoon until it’s evenly mixed. Add the melted butter and pour in the coconut milk, then stir until the batter is completely smooth.

Step 05

Pour your finished batter into the baking dish you greased earlier. Tap the dish gently on the counter a few times to get rid of air bubbles.

Step 06

Spread the shredded coconut evenly across the top of the batter. If you want, sprinkle flaky salt lightly over it, but do it carefully so you don’t mess up the surface.

Step 07

Put the pan in the oven and bake until the top is golden brown and the texture is firm, about 60 to 70 minutes.

Step 08

Put the pan on a wire rack and leave it to cool completely, which will take around an hour. When it’s ready, cut it into 20 rectangles using a plastic knife greased with butter, if needed, to keep from sticking.

Notes

  1. It’s best to use a plastic knife to cut so the pieces don’t stick.
  2. Sweet rice flour is often labeled as mochiko flour at the store.
  3. Coat your knife with some oil or butter if you notice it sticking.

Tools You'll Need

  • Baking pan, 9x13 inches
  • A quick-to-clean plastic knife for cutting the cool dessert
  • A whisk for mixing dry and wet ingredients
  • Use a big mixing bowl, as you’ll need space to stir
  • A smaller mixing bowl for wet ingredients
  • Wooden spoon to stir everything into batter
  • A cooling rack to settle the cake

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This has dairy (milk and butter) in it
  • Eggs are an ingredient in this dish
  • Coconut is included in the recipe