If you’ve never tried Hawaiian butter mochi, you’re in for a treat! This chewy, golden-brown dessert is a delightful fusion of Japanese and Hawaiian influences. This traditional treat combines the chewy texture of Japanese mochi with the rich flavors of butter and fragrant coconut, creating a soft, sweet, chewy, and delicious dessert!
Jump To
- What does Hawaiian butter mochi taste like
- Butter mochi vs. Regular mochi
- Ingredients used in Hawaiian butter mochi
- Step-by-step cooking instructions
- Pro tips for the best Hawaii butter mochi
- Hawaiian butter mochi variations
- Serving suggestions
- Storage
- Final thoughts
- FAQs
- Hawaiian Butter Mochi: Sweet, Chewy, and Delicious
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In this post, I will walk you through this easy butter mochi recipe. It uses simple ingredients, is naturally gluten-free, and is incredibly easy to make. Let’s dive into this delicious recipe!
What does Hawaiian butter mochi taste like
Hawaiian butter mochi has a unique and delightful flavor. It’s subtly sweet with a rich, buttery taste and hints of coconut from the coconut milk, which adds a tropical touch. The texture truly sets it apart—it’s slightly crispy on the edges and soft, chewy, and bouncy inside due to the glutinous rice flour.
It is almost like a cross between a dense cake and mochi with a melt-in-your-mouth creaminess that keeps you returning for more. It’s comforting, indulgent, and perfectly balanced without being overly sweet.
Butter mochi vs. Regular mochi
Butter Mochi has a softer and chewier texture compared to regular Mochi. Adding butter gives it a rich and creamy flavor that differentiates it from the traditional Mochi.
Traditional mochi is a Japanese rice cake made from pounded glutinous rice. On the other hand, butter mochi is a Hawaiian dessert inspired by mochi but includes butter, eggs, and sugar, giving it a richer and more cake-like texture.
Ingredients used in Hawaiian butter mochi
You will need the following simple ingredients for making Hawaiian butter mochi:
Dry Ingredients
- Glutinous rice flour: It is also called mochiko flour, sweet glutinous rice flour, or sweet rice flour. It is the main ingredient that gives butter mochi its signature chewy texture.
- White sugar
- Baking powder: It makes the dessert rise slightly, giving it a light, chewy texture.
- Sweetened coconut flakes: They add a fragrant coconut flavor and depth to the mochi. You can also use shredded coconut.
Wet Ingredients
- Unsalted butter: The key to a rich, buttery taste.
- Coconut milk
- Whole Milk
- Eggs
- Salt
- Vanilla extract
Step-by-step cooking instructions
Prepare the baking pan: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal and cleanup.
Mix the dry ingredients: Combine the glutinous rice flour, sugar, and baking powder in a large mixing bowl. Whisk together until well combined, and there are no lumps.
Combine the wet ingredients: In another bowl, whisk together the melted butter, whole milk, coconut milk, vanilla extract, eggs, and salt. Mix until smooth and well incorporated.
Mix everything: Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spoon or spatula until a smooth batter forms. Ensure there are no dry pockets left.
Add coconut flakes (optional): Sprinkle coconut flakes on top for added texture.
Bake the mochi: Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake: Place the baking pan in the preheated oven and bake for 1 hour or until the top is golden brown, the edges are slightly crispy, and a toothpick comes out clean. The center should be set but still slightly jiggly.
Cool and slice: Let the mochi cool in the pan for 10 minutes before transferring it to a wire rack.
Serve and enjoy: Cut the cooled mochi into squares using a plastic knife for a clean cut. Serve at room temperature or chilled. Optionally, you can sprinkle additional coconut flakes on top of Hawaiian butter mochi for extra texture and flavor!
Pro tips for the best Hawaii butter mochi
If you are making this recipe for the first time, here are some pro tips to ensure your Hawaiian butter mochi cake turns out perfectly every time:
Glutinous flour: Make sure to use glutinous rice flour (Mochiko flour) for its unique texture. It's different from regular rice flour and gives the signature chewy consistency.
Room temperature ingredients: Bring eggs, butter, and milk to room temperature before mixing. This helps create a smooth, well-mixed batter and prevents lumps.
Mix gently: Avoid overmixing the batter, which can make the mochi dense. Stir just until the ingredients are combined for a light yet chewy texture.
Use full-fat coconut milk: For the richest flavor, opt for full-fat coconut milk. If you want a lighter version, balance it with some whole or plant-based milk.
Grease the pan well: Butter or oil your baking dish generously to prevent sticking and ensure easy removal of your mochi.
Don’t overbake: Check your mochi a few minutes before the recommended baking time. It’s ready when the edges are golden with a few moist crumbs.
Cool before slicing: Let the butter mochi cool completely before cutting. This allows it to set properly and makes slicing easier without sticking.
Use the correct pan size: A 9x13-inch pan is ideal for an even bake. Using a smaller or larger pan can alter the texture and baking time.
Hawaiian butter mochi variations
I love exploring the different variations and flavors of Butter Mochi. It offers plenty of room for creative recipes, allowing you to explore various flavor twists.
One delicious variation is to add a creamy coconut custard layer on top, which makes this dessert an even more indulgent treat.
For a savory-sweet version, take inspiration from Filipino bibingka by adding a pinch of salt to the batter and topping the mochi with sesame seeds, which adds an unexpected depth of flavor.
If you're craving something different, you can also substitute almond milk for the coconut cream for a lighter taste.
These variations will give a fresh take on classic butter mochi while keeping its signature chewy texture and tropical flavors.
Serving suggestions
Hawaiian butter mochi is already a treat on its own, but you can easily make it even more special with a few creative touches.
Try dusting it with powdered sugar or grated coconut right before serving for a simple yet elegant look.
For a fun contrast in texture and temperature, pair it with a scoop of vanilla or coconut ice cream.
If you're in the mood for something extra special, drizzle some warm chocolate or caramel sauce over the top. And if you're hosting a get-together, serve the butter mochi in bite-sized pieces alongside fresh tropical fruits like mango, pineapple, or papaya for a refreshing and vibrant spread.
Storage
You can store butter mochi in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week and reheat it in a toaster oven or microwave to restore its chewiness.
You can also freeze butter mochi. Wrap individual pieces tightly in plastic wrap and store them in a freezer-safe bag. Thaw at room temperature or reheat in the oven for a fresh-baked texture.
Final thoughts
Hawaiian butter mochi is the perfect treat for trying something new or craving a comforting tropical dessert. Its chewy texture, rich coconut flavor, and buttery sweetness make it a crowd-pleaser for any occasion. Plus, with so many fun variations to try, you can easily make this dessert your own. Give it a try, and this recipe will bring a taste of aloha to your kitchen with every delicious bite.
FAQs
Yes, it is naturally gluten-free because it uses glutinous rice flour instead of wheat flour. However, always check the ingredient labels for potential cross-contamination.
Yes, you can make Hawaiian butter mochi dairy-free with a few simple substitutions. Replace the butter with a plant-based alternative, such as vegan butter or coconut oil, for a similar rich texture.
For the milk, opt for dairy-free options like almond, oat, or coconut milk—just keep in mind that these may slightly alter the flavor. Eggs can also be substituted with plant-based options like flax eggs or store-bought egg replacers, though this might affect the mochi's texture.
While the result will still be delicious, it may have a slightly lighter or different flavor compared to the original recipe.
This could be due to overmixing the batter, not using enough liquid, or overbaking. Mix the batter until just combined, and adjust the liquid to achieve a pourable but thick consistency.
While coconut milk adds to the traditional flavor, you can substitute it with whole milk, evaporated milk, or any non-dairy milk if needed.
Hawaiian Butter Mochi: Sweet, Chewy, and Delicious
Ingredients
- 1 pound glutinous rice flour
- 2 cups white sugar
- 2 teaspoons baking powder
- ½ cup unsalted butter
- 1.5 cups coconut milk
- 1.5 cup whole milk
- 4 eggs
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes adjust to taste
Instructions
- Prepare the baking pan: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal and cleanup.
- Mix the dry ingredients: Combine the glutinous rice flour, sugar, and baking powder in a large mixing bowl. Whisk together until well combined, and there are no lumps.
- Combine: Combine the wet ingredients. In another bowl, whisk together the melted butter, whole milk, coconut milk, vanilla extract, eggs, and salt. Mix until smooth and well incorporated.
- Mix: Mix everything. Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spoon or spatula until a smooth batter forms. Ensure there are no dry pockets left.
- Pour: Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles. Add coconut flakes (optional): Sprinkle coconut flakes on top for added texture.
- Bake: Place the baking pan in the preheated oven and bake for 1 hour or until the top is golden brown, the edges are slightly crispy, and a toothpick comes out clean. The center should be set but still slightly jiggly.
- Cool and slice: Let the mochi cool in the pan for 10 minutes before transferring it to a wire rack.
- Serve and enjoy: Cut the cooled mochi into squares using a plastic knife for a clean cut. Serve at room temperature or chilled. Optionally, you can sprinkle additional coconut flakes on top of Hawaiian butter mochi for extra texture and flavor!
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