Butter Mochi

I am a huge Mochi fan. There is just something about its chewy texture that I love. I don’t remember the last time I had froyo but Mochi used to be one of my favorite toppings. And I also love ice cream filled Mochi. I had never thought of making any form of Mochi myself until I came across this Butter Mochi recipe from Taste. Even though I had never had Butter Mochi before, I knew I would love it.

Butter Mochi is a Hawaiian dessert made primarily from glutinous rice flour (Mochiko) and coconut milk. It is chewy yet spongy and sweet with a pleasant buttery and coconut flavor. Butter Mochi makes for a very satisfying and rich yet not overly sweet treat. If you love the chewy texture of Mochi and the flavor of coconut, you will love this.

I was tempted to get just any rice flour to make this, but don’t do that. You must use a glutinous rice flour. Mochiko is the brand that pretty much all the recipes I have seen call for. (I have attached a photo below.) You should be able to find this at most Asian grocery stores. I got mine from H-Mart. Butter Mochi will keep in an air tight container at room temperature for 3 to 4 days and about a week in the fridge. You can also freeze them. Unlike a lot of pastry recipes, these don’t require too much measuring and it is pretty easy to assemble. A whisk or wooden spoon should do, no need to pull out a mixer. So I hope you go get some Mochiko and the other ingredients below and make this recipe.

Butter Mochi

This recipe yields about 18 squares

  • 1 (16oz) box of Mochiko glutinous rice flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 (14 oz) can coconut milk
  • 1 (12 oz) can of evaporated milk
  • 1 stick butter, melted
  • 4 eggs
  • 2 teaspoons vanilla


Preheat oven to 350ºF. Grease a 9 by 13 inch pan and set aside.

In a large bowl, mix together all dry ingredients. In another bowl, mix together all wet ingredients. Pour wet mixture into dry mixture and mix until fully incorporated.

Pour the batter into the greased pan. Gently tap the pan a couple of times on a flat surface to get rid of some air bubbles. Bake for an hour or until the top or edges are golden.

Let it cool before cutting into squares and serving. Enjoy!

3 thoughts

  1. I’ve been meaning to make this since I had Fuajia’s butter mochi, but I still haven’t. Fuajia, could you please make it again?


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