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The Best 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.

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.

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.

This Butter Mochi recipe 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.

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. 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.

Butter Mochi is my go-to treat when I'm craving a comforting dessert. It reminds me about my childhood in Hawaii.

Aloha from Hawaii! Go eat some ono grindz!

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.


Here’s a few more Gluten Free Recipes

Gluten Free Brownie Ice Cream Sandwiches

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.

Mocha Meringue Bark

Coconut Pudding

Yield: 21

Butter Mochi

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.

Prep Time 20 minutes
Cook Time 1 hour
Rest Time 4 hours
Total Time 5 hours 20 minutes

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 half the 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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Nutrition Information:

Yield:

21

Serving Size:

1

Amount Per Serving: Calories: 248Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 102mgCarbohydrates: 35gFiber: 0gSugar: 30gProtein: 3g

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Jenessa Perez

Friday 21st of August 2020

Excited to see how mine comes out, just popped it in the oven. Thank you for having a recipe to satisfy my craving.

Emily

Saturday 25th of July 2020

How many days is it good for? Do I refrigerate it? Can I freeze it?

Karyn Granrud

Monday 27th of July 2020

I have never froze it so I don't know about that. In my family it lasts about 3 days. I cover and leave it on the counter. When it's in the fridge it gets a lot more gummy.

Fran

Saturday 13th of June 2020

Do you grease the pan?

Karyn Granrud

Sunday 14th of June 2020

nope. All that butter in the glass pan works wonders!

Lisa

Tuesday 7th of April 2020

Do I need to put another on the inside of the pan so I doesn’t stick? Or does it not stick to the pan when it cooks?

Karyn Granrud

Monday 13th of April 2020

I don't understand. One pan is all you need. There's so much butter in this recipe that I've never had it stick.

LaReina Oskolkoff

Friday 13th of March 2020

I was nervous when I was mixing it because it seemed really wet. I used a 13oz can of coconut milk and 2 cups of whole milk. I opened the oven after 60 minutes and the cake was super puffed up with like bubbles. I turned the oven off and opened the door and just let it sit for about 20 minutes before I pulled it from the oven and thankfully the cake had flattened back out. The cake turned out great and I’ll definitely make this recipe again. Thank you!!

Karyn Granrud

Sunday 29th of March 2020

Yes, it will be liquidy before baking. I love it and I'm so happy that you made it.