What is Butter mochi and how is it different from Japanese mochi?

Butter mochi is a 20th century Hawaiian dessert, a cross between cake and mochi. It’s baked, buttery, and coconut-rich. Japanese mochi, by contrast, is traditionally steamed or pounded. The texture is denser and stickier, not the cake-like mochi chew you get here.

Can I make Butter mochi without coconut milk?

Yes, but the flavor won’t be the same. Coconut milk gives the dessert its slightly coconutty flavor and buttery coconut taste. If you must, swap with whole milk or evaporated milk. Just know you’ll miss that signature coconut-y dessert vibe.

Can I use shiratamako instead of mochiko?

No. Shiratamako is coarser and made for chewy dumplings. It doesn’t work in this baked mochi cake. Stick with mochiko sweet rice flour for the correct chewy texture. It’s the foundation of this gluten-free dessert.

How do I know when Butter mochi is fully baked?

The top should be golden, and a toothpick comes out with soft crumbs—not raw batter. Look for that gentle jiggle in the center settling into a firm, chewy snack cake.

How many servings from a 9×13 pan?

Typically, you’ll get about 24 small square-cut servings. That makes it the perfect recipe for crowds—a potluck dessert staple that stretches to share.

Can I halve the recipe and use an 8×8 pan?

Yes, halving works beautifully. Just adjust bake time—start checking at 30–35 minutes. This smaller batch is perfect when you want comfort food dessert for fewer people.

How do I keep the top crisp yet the center chewy?

Bake uncovered at 350°F until golden. If the top browns too quickly, tent with foil. That way, the crust stays crisp, while the inside remains soft and chewy.

Can I make Butter mochi ahead for events?

Absolutely! Bake a day before, cool, and store airtight at room temperature. For longer lead time, refrigerate or freeze. It’s a potluck favorite dessert because it holds up so well.

What if my Butter mochi is greasy or has pools of butter?

That means too much butter, or under-mixing. Slightly reduce butter next time, or whisk the wet ingredients thoroughly before adding flour. This keeps the texture even.

Why might Butter mochi sink in the middle?

It’s usually under-baked or over-mixed. Always test doneness with a toothpick and avoid beating the batter after adding flour. These two tricks keep it sturdy.

Can I reduce sugar without affecting texture?

Yes. Swap part of the white sugar with brown sugar for a deeper flavor. The cake will still be chewy, but less sweet—a great option for balance.

How do I reheat Butter mochi so it tastes fresh?

A quick microwave burst, about 10–20 seconds, works wonders. It revives the chewy texture, making each square feel like it just came from the oven.

How to Make Butter Mochi – Hawaii’s Favorite Coconut Treat

Name: Butter Mochi
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12
Cuisine: hawaiian
Ingredients: 1 box (16 oz / 450 g) Mochiko flour (sweet glutinous rice flour); 1½ cups (12 oz / 340 g) granulated sugar; 1½ tsp baking powder; ½ tsp salt; 4 large eggs; at room temperature; 2 cups (16 fl oz / 450 ml) whole milk; 1 can (13 fl oz / 400 ml) coconut milk; ½ cup (4 oz / 115 g) butter; melted.; 1 tsp vanilla extract

Butter Mochi

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in this Butter Mochi — chewy, buttery, and golden with rich coconut-infused bliss!

Author: Catherine Zhang
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Yield: 12 1x
Category: mochi
Method: Easy
Cuisine: Hawaiian

Ingredients

Units Scale

1 box (16 oz / 450 g) Mochiko flour (sweet glutinous rice flour)
1 1/2 cups (12 oz / 340 g) granulated sugar
1 1/2 tsp baking powder
1/2 tsp 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
1/2 cup (4 oz / 115 g) butter, melted.
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 175°C (350°F) and lightly grease or line a 23×33 cm (9×13-inch) pan.
Whisk Mochiko flour, sugar, baking powder and salt in a large bowl.
In another bowl beat eggs, then mix in milk, coconut milk, melted butter and vanilla extract.
Pour wet mixture into dry mixture and stir until smooth.
Transfer to prepared pan and tap to release air bubbles.
Bake for 1 hour until golden on top and a toothpick comes out with a few sticky crumbs.
Cool completely in the pan before slicing into chewy squares.

Find it online: https://zhangcatherine.com/butter-mochi/