I’m sharing my favorite Butter Mochi recipe that’s simple, fast, and yields 24 bars, and I’ll reveal the trick behind that iconic crinkled top.
I found this Hawaiian Butter Mochi by accident, and I still cant get over it. The mochiko sweet rice flour gives that strange chew, and a hit of coconut milk makes it oddly luxurious yet not fussy.
It bakes up with that crinkly top everyone talks about, and every time I bring a pan to a gathering folks act like theyve never tasted anything like it. Its simple, fast, and a little bit mischievous, which is why I keep making it.
If you like Hawaiian Desserts and Butter Mochi youre gonna want to pay attention.
Ingredients
- Gives mochiness and chew, mostly carbs, little protein.
Makes texture dense, slightly sticky.
- Pure sweetness, mostly empty calories, fuels caramelization and brown top, makes it addictive.
- Rich fat, adds depth and mouthfeel, boosts calories and a golden crust, so good.
- Creamy coconut flavor, healthy fats, gives moistness and slight sweetness, tropical vibe.
- Binders and protein, help structure the mochi, add richness and a tender crumb.
- Tiny but important, lifts flavor, adds warm sweet aroma, makes it taste homey.
- Optional chew and texture, adds fiber and coconut bits, beware added sweetness.
Ingredient Quantities
- 2 cups mochiko sweet rice flour (about 16 oz / 450 g)
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3 large eggs, room temp
- 1 cup unsalted butter, melted n slightly cooled (2 sticks / 226 g)
- 1 can (13.5 fl oz) full fat coconut milk
- 1 teaspoon vanilla extract
- Optional 1/2 cup sweetened shredded coconut
How to Make this
1. Preheat oven to 350°F and line a 9×13 inch pan with parchment, grease the parchment so it wont stick.
2. In a large bowl whisk together 2 cups mochiko sweet rice flour (about 16 oz / 450 g), 1 1/2 cups granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon fine salt until evenly combined.
3. In another bowl lightly beat 3 large room temperature eggs, then stir in 1 cup unsalted butter melted and slightly cooled (2 sticks / 226 g), 1 can (1
3.5 fl oz) full fat coconut milk and 1 teaspoon vanilla extract until mostly smooth. If the coconut milk separated, shake the can or warm it a little so it blends.
4. Pour the wet mixture into the dry and whisk until smooth, scraping the bowl so no dry flour pockets remain. It’s ok if a few tiny lumps stay.
5. Fold in the optional 1/2 cup sweetened shredded coconut now if you want extra texture.
6. Pour batter into the prepared pan and smooth the top with a spatula. Tap the pan on the counter a few times to pop air bubbles and level it out. Sprinkle extra coconut on top if using.
7. Bake 45 to 55 minutes at 350°F until the top is golden and crinkly and a toothpick in the center comes out with a few moist crumbs. Start checking at 40 minutes because ovens vary, you dont want to overbake since chewy is the goal.
8. Cool completely in the pan on a wire rack, at least 2 hours so it sets up. For cleaner cuts chill 1 to 2 hours in the fridge, it helps firm the mochi.
9. Lift out using the parchment overhang and cut into 24 bars (6 by 4). Store airtight at room temp for a couple days or refrigerate up to 5 days, warm briefly to soften before serving.
Equipment Needed
1. 9×13 inch baking pan
2. Parchment paper plus butter or nonstick spray to grease it
3. Large mixing bowl for the dry stuff
4. Medium mixing bowl for the wet stuff
5. Whisk (or a fork if youre in a rush)
6. Rubber spatula for scraping and smoothing the batter
7. Measuring cups and spoons, and a kitchen scale if ya have one
8. Can opener for the coconut milk can
9. Wire cooling rack and a sharp knife to cut into bars
FAQ
Hawaiian Butter Mochi Recipe Substitutions and Variations
- Mochiko (sweet rice flour): Use glutinous rice flour 1:1, it’s basically the same thing. If you only have regular rice flour, mix 3/4 cup regular rice flour + 1/4 cup tapioca starch per cup of mochiko to get that chewiness, won’t be exactly identical but works in a pinch.
- Granulated sugar: Swap in light brown sugar 1:1 for a deeper, caramel-y flavor and a slightly moister texture, color will be darker though.
- Unsalted butter: Use melted coconut oil 1:1 for a dairy-free version (adds coconut flavor) or a neutral vegetable oil 1:1 to keep the taste more neutral.
- Full fat coconut milk: Substitute with 1 cup whole milk + 2 tbsp heavy cream per cup for similar richness with less coconut flavor, or use canned evaporated milk 1:1; texture and flavor will change a bit.
Pro Tips
– Use an oven thermometer and start checking early, like 35 to 40 minutes, because ovens lie. If the top is getting too brown but the center needs more time, tent loosely with foil and keep baking till a toothpick comes out with moist crumbs. Dont overbake or it turns cakey instead of chewy.
– Get the fats and eggs close to room temp and warm the coconut milk a bit if it separated, then whisk it in so everything emulsifies. If the melted butter is too hot it can cook the eggs and make little bits in the batter, so let it cool a few minutes first.
– Toast some of the shredded coconut and sprinkle that on top, it adds great texture and depth. Also fold the coconut in gently at the end, you want it mixed but dont overwork the batter, a few tiny lumps are fine.
– Chill completely before cutting and use a hot, wet knife or unflavored dental floss for super clean slices. For serving, warm the bars briefly to bring back that soft chew if they got firm in the fridge.
Hawaiian Butter Mochi Recipe
I’m sharing my favorite Butter Mochi recipe that’s simple, fast, and yields 24 bars, and I’ll reveal the trick behind that iconic crinkled top.
12
servings
466
kcal
Equipment: 1. 9×13 inch baking pan
2. Parchment paper plus butter or nonstick spray to grease it
3. Large mixing bowl for the dry stuff
4. Medium mixing bowl for the wet stuff
5. Whisk (or a fork if youre in a rush)
6. Rubber spatula for scraping and smoothing the batter
7. Measuring cups and spoons, and a kitchen scale if ya have one
8. Can opener for the coconut milk can
9. Wire cooling rack and a sharp knife to cut into bars
Ingredients
2 cups mochiko sweet rice flour (about 16 oz / 450 g)
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine salt
3 large eggs, room temp
1 cup unsalted butter, melted n slightly cooled (2 sticks / 226 g)
1 can (13.5 fl oz) full fat coconut milk
1 teaspoon vanilla extract
Optional 1/2 cup sweetened shredded coconut
Directions
- Preheat oven to 350°F and line a 9×13 inch pan with parchment, grease the parchment so it wont stick.
- In a large bowl whisk together 2 cups mochiko sweet rice flour (about 16 oz / 450 g), 1 1/2 cups granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon fine salt until evenly combined.
- In another bowl lightly beat 3 large room temperature eggs, then stir in 1 cup unsalted butter melted and slightly cooled (2 sticks / 226 g), 1 can (1
- 5 fl oz) full fat coconut milk and 1 teaspoon vanilla extract until mostly smooth. If the coconut milk separated, shake the can or warm it a little so it blends.
- Pour the wet mixture into the dry and whisk until smooth, scraping the bowl so no dry flour pockets remain. It's ok if a few tiny lumps stay.
- Fold in the optional 1/2 cup sweetened shredded coconut now if you want extra texture.
- Pour batter into the prepared pan and smooth the top with a spatula. Tap the pan on the counter a few times to pop air bubbles and level it out. Sprinkle extra coconut on top if using.
- Bake 45 to 55 minutes at 350°F until the top is golden and crinkly and a toothpick in the center comes out with a few moist crumbs. Start checking at 40 minutes because ovens vary, you dont want to overbake since chewy is the goal.
- Cool completely in the pan on a wire rack, at least 2 hours so it sets up. For cleaner cuts chill 1 to 2 hours in the fridge, it helps firm the mochi.
- Lift out using the parchment overhang and cut into 24 bars (6 by 4). Store airtight at room temp for a couple days or refrigerate up to 5 days, warm briefly to soften before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 130.5g
- Total number of serves: 12
- Calories: 466kcal
- Fat: 23.5g
- Saturated Fat: 16.3g
- Trans Fat: 0.18g
- Polyunsaturated: 0.83g
- Monounsaturated: 4.7g
- Cholesterol: 58mg
- Sodium: 161mg
- Potassium: 107mg
- Carbohydrates: 57g
- Fiber: 1.29g
- Sugar: 26.8g
- Protein: 4.7g
- Vitamin A: 196IU
- Vitamin C: 0mg
- Calcium: 17mg
- Iron: 1.25mg
