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.
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.

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.

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.

Aloha from Hawaii! Go eat some ono grindz!


Here’s a few more Gluten Free Recipes
Gluten Free Brownie Ice Cream Sandwiches
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.
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
- 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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Nutrition Information:
Yield:
21Serving Size:
1Amount Per Serving: Calories: 248Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 102mgCarbohydrates: 35gFiber: 0gSugar: 30gProtein: 3g
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.