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A Taste of Home – Butter Mochi Recipe

This Butter Mochi Recipe is a little taste of home. It’s a favorite snack in Hawaii. It’s soft and full of yummy butter and coconut flavors.
This Butter Mochi Recipe is a little taste of home. It is a favorite snack in the Hawaiian Islands and it's soft and full of yummy butter and coconut flavors.

This Butter Mochi Recipe is a little taste of home. It is a favorite snack in the Hawaiian Islands and it's soft and full of yummy butter and coconut flavors.

Butter Mochi Recipe

For those of you who are looking for a quick and easy Butter Mochi Recipe, then you’ve come to the right place. This recipe was given to me from my sister and it’s one of the best recipes around. I grew up chowing down on Butter Mochi after soccer games, swim meets, and family parties. This was the dessert to make when I grew up in Hawaii and it’s still a favorite today. I generally wait until I’m visiting family in Hawaii to make it, but sometimes I’ve got cravings and I made an entire 9×13 pan of this all for myself!

Butter Mochi Recipe. Only the best snack to bring after a soccer game or swim meet.

If you’ve never heard of Butter Mochi, maybe you’ve heard of just Mochi. Mochi is a Japanese pounded rice dessert and you can find it in various flavors and sometimes stuffed with candy, fruit, or ice cream. Heck, Whole Foods has a mochi bar in most of their stores. Butter Mochi is just mochi with A LOT of butter and sweetened with coconut cream.

It turns out looking like yellow cake, but has a sticky cut edge.

Sweet butter mochi lightly flavored with coconut. It's a great snack!

You can vary the amount of butter in it. I’ve found that some people liked a more cake-like consistency and other really love that butter flavor. You can add up to a two cups of butter if you prefer a more buttery and gooey texture, but I will warn you that it will be more greasy. Reduce the butter, like I did to 3/4 cups butter for a less greasy, more firm texture. You’ll find the right consistency for you and your family.

This Butter Mochi Recipe is a little taste of home. It is a favorite snack in the Hawaiian Islands and it's soft and full of yummy butter and coconut flavors.

My first time making Butter Mochi was an adventure. I always asked someone else to make it. Doesn’t everything taste better when someone else makes it? My sister sent me the recipe and I followed it… The original recipe called for “a block of butter”.

How much is a block of butter??

If a recipe said to use a block, how much would you add??

A stick of butter?

A 1/2 pound?

A pound of butter?

To ME…. a block of butter is a pound. Four Sticks = 2 cups. And that is what I used. I learned my lesson and reduced the butter after that.

This Butter Mochi Recipe is a little taste of home. It is a favorite snack in the Hawaiian Islands and it's soft and full of yummy butter and coconut flavors.

To make Mochi, you need Glutinous Rice Flour. Check your International Markets for it. I used Mochiko Brand that I easily picked up in Hawaii. Or, Bob’s Red Mill has a sweet rice flour that you can use.

Rice flour is gluten free, so this is a gluten free dessert. Looking for some other recipes that use glutinous rice flour? Try these Italian Cookie Sandwiches, or Gluten-Free Buttermilk Pancakes, or you can make this gluten free pizza crust.

Here’s a quick video of making the Butter Mochi Recipe. It really is very easy.

1 review

Butter Mochi

Print shopping list
Preparation 00:15 Cook Time 01:00 Serves 16     adjust servings

Ingredients

  • 1 to 1 1/2 sticks of butter (1/2 to 3/4 Cups)
  • 3 C Sugar
  • 1 (16oz) box Mochiko Flour (Glutinous Rice Flour)
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 4 Eggs
  • 12 oz. Coconut Milk
  • 2 C 2% Milk

Instructions

  1. Soften the butter and mix with sugar. Slowly add in 1/4 of the Mochiko Flour, baking powder, vanilla, and 2 eggs. Add in another 1/4 of the flour, 2 eggs and coconut milk. Alternate in another 1/4 flour and 1 C milk until all flour and milk is added and mixed in until smooth.
  2. Pour into a 9×13 pan and cook at 350 deg F for an hour.
  3. Let cool completely. Cut with a plastic knife or wet your knife between cuts.

 

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Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving!
Here’s a few more Gluten Free Recipes
Love candy bark, but think it's too sweet?? Try some Mocha Meringue Bark instead. It's light and airy like a meringue but baked flat like a bark treat.


40 Comments

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Comments

  1. mmm! This looks delicious!! You have so many delicious recipes on your blog and I certainly am enjoying browsing it! I'm now following your blog 🙂

    If you have a few minutes to spare, feel free to check out my blog and follow if it tickles your fancy! 🙂 I'm a lover of food photography and post mostly that on my blog!

    Have a great day!

    neha
    neha made

    Reply

    • It's not a cake in the traditional sense. It's a thick, sticky "bar". There is nothing light and fluffy about it. The glutinous rice give it a dense and almost rubbery texture. Think more of a rich fudgey brownie vs. a cake brownie.

      Reply

  6. you are from hawaii!? that's one of my fav vacays ever! have an awesome time. I have a bag of sweet rice flour because i said i'd do mochi (love them)–so thanks for sharing! nice!

    Reply

  16. These sound so delicious and I am on a wheat free diet. Can't wait to try them. I will pin this and please share your recipe on my foodie friday party today.

    Reply

    • As far as a wheat free diet, this is great. As a low-calorie diet, this is NOT it. Think of super thick pound cake with no "fluff" to it. It is a thick bar type dessert. Try it and let me know what you think, but don't expect a cake texture.

      Reply

  17. Hi Karyn,
    What a lovely dessert, I wish this serving was mine right now, it looks delicious. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  18. I just bought a bag of Bob's Red Mill sweet rice flour. Now I just need to pick up coconut milk 🙂 Can't wait to make it 🙂

    Reply

  21. i made this but i used 6oz instead of the full 16oz box and it came out really watery. u shoudl fix your instructions because it says 1 (6oz)

    Reply

    • Oh no! I'm so sorry for the typo. Yes, it should be one pound, 16 oz, of the rice flour. I've corrected the error. Thank you for letting me know.

      Reply

  22. I also tried this recipe for my daughter’s hawaiian themed birthday and it came out watery because the recipe still says 6 oz of mochiko. I will have to make another run to the store to get another box. Hopefully this time it’ll come out yummy in time for her party!

    Reply

  23. FYI it still shows 1 (6 oz) instead of 16 oz of mochiko. Luckily I had ignored the measurement and just used the whole box but you really should fix it so people don’t get stuck with watery butter mochi. Thanks!

    Reply

    • I think i left mine to cool overnight. It should cool completely on the counter in 4 hours or so. It will be firm enough to handle, but it won’t get hard unless its in the fridge. It’s best served soft.

      Reply

  25. This looks great, but just EXACTLY how much butter should I use to make this? I want it to turn out to be the best it can be and with the option of two different amounts of butter, I’m a bit confused. Thank you.

    Reply

  26. OOPS! I initially missed the paragraph about the amount of butter to use and found the answer myself after reading through the post again. Sorry…

    Reply

    • Yes, you can use as much or as little as you like. I’d start at 3/4 cups and go up from there. The more butter you add, the more oily it will be, but the butter flavor is also that much more!

      Reply

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