Hawaiian Butter Mochi is a beloved island dessert known for its chewy texture and irresistible buttery sweetness. This delightful treat is made from glutinous rice flour, coconut milk, and sugar, resulting in a chewy, custard-like cake that’s both rich and satisfying. It’s a staple at Hawaiian potlucks, family gatherings, and celebrations — simple to make yet absolutely unforgettable.
History:
Butter Mochi has its roots in Hawaii’s multicultural heritage, combining Japanese mochi traditions with Western baking influences. Introduced by Japanese immigrants, the recipe evolved by blending local ingredients like coconut milk and butter, creating the fusion dessert we know today. Over the years, it has become a symbol of Hawaiian comfort food, loved by generations across the islands.
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Hawaiian Butter Mochi
Ingredients
- 1 box (16 oz) mochiko (sweet rice flour)
- 2 cups sugar
- 1 teaspoon baking powder
- 4 large eggs
- 1 can (13.5 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- Optional: shredded coconut (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large mixing bowl, combine mochiko, sugar, and baking powder.
- Pour batter into the prepared pan and smooth the top.
- Bake for 1 hour or until golden brown and a toothpick comes out clean.
- Cool completely before cutting into squares.
Notes
- Mochiko flour is essential—don’t substitute with regular rice flour.
- Let the mochi cool fully before slicing for clean cuts.
- For extra coconut flavour, sprinkle shredded coconut on top before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- This dessert can also be frozen; just reheat slightly before serving.
Tips Hawaiian:
- Use full-fat coconut milk for the richest flavour.
- Add a pinch of salt to balance sweetness.
- Substitute part of the milk with condensed milk for extra creaminess.
- Try adding ube extract or pandan for a colorful twist.
- Serve with a scoop of vanilla ice cream for a tropical touch.
FAQs for Butter Mochi:
Q: Can I use regular flour instead of mochiko?
No, mochiko (sweet rice flour) is what gives mochi its chewy texture.
Q: Why is my butter mochi too soft?
It may not have baked long enough. Ensure the center is set before removing.
Q: Can I make this dairy-free?
Yes, use coconut oil instead of butter and plant-based milk alternatives.
Q: How do I store leftovers?
Keep at room temperature for 1–2 days or refrigerate for up to 5 days.
Q: Can I halve the recipe?
Absolutely—use an 8×8-inch pan and reduce bake time slightly.
Conclusion:
Hawaiian Butter Mochi is a golden, chewy, coconut-rich dessert that brings the warmth of the islands to your kitchen. Its unique texture and simple ingredients make it a crowd favorite, whether served at parties or enjoyed with a cup of coffee.