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.

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. 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.

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.

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.

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.

Aloha from Hawaii! Go eat some ono grindz!

Here’s a few more Gluten Free Recipes

Gluten Free Brownie Ice Cream Sandwiches

Mocha Meringue Bark

Coconut Pudding

Yield: 21

Butter Mochi

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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.

Recommended Products

• 
  Mochiko Sweet Rice Flour (Pack of 2)
• 
  3 Quart Glass Baking Dish-13.2 INCH x 8.9inch x 2 inch

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Nutrition Information:

Yield:

21

Serving Size:

1
Amount Per Serving: Calories: 248 Total Fat: 11g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 55mg Sodium: 102mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 0g Sugar: 30g Sugar Alcohols: 0g Protein: 3g