Hawaiian Butter Mochi

Name: Hawaiian Butter Mochi
Prep time: 10 min
Cook time: 60 min
Total time: 130 min
Yield: 1 pan (9x13 inch)
Ingredients: 1 box (16 oz) glutinous sweet rice flour, such as mochiko; 2 cups granulated sugar; 2 tsp gluten-free baking powder; 1/4 tsp salt; 1 can (13.5 oz) coconut milk; 1 can (12 oz) evaporated milk; 4 large eggs; 1/2 cup unsalted butter, melted; 2 tsp vanilla extract

9 ingredients · 7 steps · 2 hr 10 min

By Melis · developed and cooked in our studio kitchen

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Hawaiian butter mochi, a chewy and golden gluten-free cake made with sweet rice flour, coconut milk and butter. Total time: 2 hr 10 min.

Butter mochi is a much-loved Hawaiian baked treat. It is made with glutinous rice flour, sometimes sold as sweet rice flour or mochiko, which gives it a soft, bouncy, chewy texture quite different from regular cake.

Coconut milk, evaporated milk and butter make it rich, and the top bakes into a thin, golden, slightly crisp crust. Despite its name, glutinous rice contains no gluten, so the recipe is naturally gluten-free.

Can you make butter mochi with regular rice flour?

No. Use glutinous sweet rice flour, such as mochiko. Regular rice flour will not give the chewy texture that makes butter mochi what it is.

Is butter mochi gluten-free?

Yes. Glutinous rice flour has no gluten, despite the name. Check that your baking powder is labeled gluten-free, since that is the one ingredient here that sometimes is not.

How long do you bake butter mochi?

Bake it at 350°F (175°C) for 55 to 65 minutes, until the top is deep golden and the center is set. Let it cool completely in the pan, about 1 hour, then cut it with a plastic knife or an oiled knife.

Do you refrigerate butter mochi?

Store it covered at room temperature for up to 2 days. For longer storage, refrigerate it. It firms up in the fridge, so bring it back to room temperature before serving.

Can you freeze butter mochi?

Yes. Wrap the cooled squares individually and freeze them in an airtight container for up to 1 month. Thaw them at room temperature, since cold mochi turns firm.

Ingredient notes and swaps

Be sure to use glutinous (sweet) rice flour, not regular rice flour, or the texture will not be chewy. Check that your baking powder is labeled gluten-free.

Let the mochi cool completely before cutting, and use a plastic knife or an oiled knife for clean squares. It firms up in the refrigerator, so serve it at room temperature.

How to make Hawaiian Butter Mochi

Step 1
Heat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan.
Step 2
Whisk the rice flour, sugar, baking powder and salt in a large bowl.
Step 3
In another bowl, whisk the coconut milk, evaporated milk, eggs, melted butter and vanilla.
Step 4
Pour the wet ingredients into the dry ingredients and whisk until completely smooth. The batter will be thin.
Step 5
Pour into the pan and tap it on the counter to release air bubbles.
Step 6
Bake for 55 to 65 minutes, until the top is deep golden and the center is set.
Step 7
Cool completely in the pan, about 1 hour, before cutting into squares.

Tips and storage

Shake the can of coconut milk well before you open it, or whisk it smooth in the bowl. The cream separates in the can, and it needs to be evenly mixed into the batter.

Let the melted butter cool for a few minutes before it goes in with the eggs. Very hot butter can start to cook them.

Whisk until no lumps of rice flour remain. The thin batter hides small lumps, so check the bottom of the bowl with the whisk before you pour.

The top puffs in the oven and settles as the mochi cools. That is normal. The edges brown first and turn crisp and chewy. The corner pieces have the most of that crisp edge.

Variation: sprinkle a handful of sweetened shredded coconut over the batter before it goes in the oven. Butter mochi is rich, so small squares go a long way with coffee or tea.

Store covered at room temperature up to 2 days. Refrigerate for longer storage and bring back to room temperature before serving.

Recipe