What is Hawaiian butter mochi and what does it taste like?

Hawaiian butter mochi is a baked dessert made from glutinous rice flour, butter, coconut milk, and sugar. It has a chewy texture that is denser than cake but softer than traditional mochi. The flavor is mildly sweet with rich notes of butter and coconut, making it popular as a simple yet satisfying treat.

How is Hawaiian butter mochi different from traditional Japanese mochi?

Unlike steamed Japanese mochi, Hawaiian butter mochi is baked, resulting in a denser, cake-like texture with a chewy bite. It incorporates ingredients like butter, coconut milk, and vanilla, which add richness and flavor not typically found in traditional Japanese mochi recipes.

What ingredients do I need to make authentic Hawaiian butter mochi at home?

The key ingredients for authentic Hawaiian butter mochi include glutinous (sweet) rice flour, sugar, baking powder, salt, eggs, whole milk, coconut milk, melted butter, and vanilla extract. Using glutinous rice flour is essential to achieve the signature chewy texture.

Can I store butter mochi, and if so, how long will it stay fresh?

Yes, leftover butter mochi should be stored in an airtight container at room temperature, where it will stay fresh for up to two days. For longer storage, keep it refrigerated for up to a week, but allow it to come to room temperature before serving for best texture.

Is Hawaiian butter mochi gluten-free and suitable for people with gluten intolerance?

Hawaiian butter mochi is naturally gluten-free since it uses glutinous rice flour, which contains no wheat gluten. However, always check that baking powder and other additives are gluten-free to avoid contamination, especially if you have a severe gluten allergy or celiac disease.

Hawaiian Butter Mochi Recipe For Soft Chewy Treats

Name: Hawaiian Butter Mochi
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Hawaiian
Ingredients: – 1 box (16 oz/450 g) sweet rice flour; – 2 cups (16 oz/454 g) granulated sugar; – 1 ½ teaspoons baking powder; – ½ teaspoon salt; – 4 large eggs, at room temperature; – 2 cups (16 fl oz/450 ml) whole milk, at room temperature; – 1 can (13 fl oz/400 ml) coconut milk; – ½ cup (4 oz/115 g) melted butter; – 2 teaspoons vanilla extract; – 1 cup unsweetened shredded coconut for extra tropical vibe; – flax eggs (1 tbsp ground flax + 3 tbsp water per egg) to substitute eggs; – plant-based butter to substitute butter; – almond milk to substitute whole milk; – light coconut milk for low-calorie option; – applesauce to substitute half the butter

Ingredients

– 1 box (16 oz/450 g) sweet rice flour

– 2 cups (16 oz/454 g) granulated sugar

– 1 ½ teaspoons baking powder

– ½ teaspoon salt

– 4 large eggs, at room temperature

– 2 cups (16 fl oz/450 ml) whole milk, at room temperature

– 1 can (13 fl oz/400 ml) coconut milk

– ½ cup (4 oz/115 g) melted butter

– 2 teaspoons vanilla extract

– 1 cup unsweetened shredded coconut for extra tropical vibe

– flax eggs (1 tbsp ground flax + 3 tbsp water per egg) to substitute eggs

– plant-based butter to substitute butter

– almond milk to substitute whole milk

– light coconut milk for low-calorie option

– applesauce to substitute half the butter

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Instructions

1-In a large bowl, whisk together 1 box (16 oz/450 g) sweet rice flour, 2 cups granulated sugar, 1 ½ teaspoons baking powder, and ½ teaspoon salt.

2-Add 4 large eggs at room temperature, 2 cups whole milk at room temperature, 1 can coconut milk, ½ cup melted butter, and 2 teaspoons vanilla extract. Whisk until smooth.

3-Strain the batter through a sieve into the prepared pan to catch any lumps, ensuring a silky texture.

4-Bake for 50-60 minutes until the top turns golden. A toothpick in the center should come out clean.

5-Cool completely in the pan on a wire rack. This step is key to prevent sticking.

6-Cut into 24 squares. Run a knife under hot water between cuts for clean edges.

Last Step:

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Notes

⏰ Let the mochi cool completely before cutting to prevent sticking and ensure clean, beautiful squares.
🔪 Run your knife under hot water between cuts to prevent the mochi from sticking to the blade.
🥥 For extra coconut flavor, add 1 cup of unsweetened shredded coconut to the batter before baking.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Hawaiian
Diet: Gluten-Free

Nutrition

Serving Size: 1 square
Calories: 219
Sugar: 28g
Sodium: 180mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg