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.
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
- 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
- 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 deg F for an hour.
- Let cool completely. Cut with a plastic knife or wet your knife between cuts.
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Amount Per Serving: Calories: 3 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g