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. It is makes great sweet snack for every occasion and is sure to impress also on the holidays. On top it is a gluten free pleasure.
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!
If you’ve never heard of Butter Mochi, maybe you’ve heard of just Mochi.
What is 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. But we go homemade, because this is the best!
Two kinds for every taste
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.
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.
What is Glutinous Rice Flour?
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.
Aloha from Hawaii! Go eat some ono grindz!
The best Butter Mochi
- 1 ½ sticks of butter ¾ Cups
- 3 cup of Sugar
- 1 box Mochiko Flour (Glutinous Rice Flour) 16 oz
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 4 Eggs
- 12 oz Coconut Milk
- 2 cup 2% Milk
- 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 half the milk until all flour and milk is added and mixed in until smooth.
- Pour into a 9×13 pan and cook at 350 °F for 1 hour.
- Let cool completely. Cut with a plastic knife or wet your knife between cuts.
Nutrition information isn’t always accurate.
All content 100% human written.Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.