Butter Mochi Cupcakes

Mini Hawaiian Butter Mochi Cupcakes with Coconut

5 from 4 reviews

Soft, sweet and chewy mochi with a crisp exterior. These Hawaiian butter mochi cupcakes are the perfect combination of textures for a glutinous rice treat!



  • 55 g Unsalted butter (1/4 cup)
  • 170 g Coconut milk (3/4 cup)
  • 240 g Whole milk (1 cup)
  • 2 Eggs
  • 225 g Glutinous rice flour (1 3/4 cup)
  • 200 g Granulated sugar (1 cup)
  • 1 tsp Baking powder
  • Butter
  • Rice flour/Semolina flour


  1. Preheat the oven to 180C/365F
  2. Brush the cupcake tins with butter and dust with rice flour/semolina
  3. In a large, microwave safe bowl combine the coconut milk and butter, heat in the microwave for 1 minute
  4. Add the milk and 2 eggs, whisk until combined
  5. In a medium sized bowl combine the glutinous rice flour, sugar and baking powder
  6. Add the dry ingredients to the wet ingredients and whisk until smooth
  7. Distribute the batter evenly between 12 holes of a cupcake tin
  8. Top with desiccated coconut and bake for 45 minutes, or until golden brown
  9. Remove and cool