Butter Mochi Recipe Hawaiian Dessert Delight

The First Bite That Hooked Me

The scent of coconut and butter filled my friend’s kitchen. A golden tray of butter mochi sat cooling. I took one bite—chewy, sweet, rich. It melted on my tongue like a tropical dream. Ever wondered how you could turn pantry staples into something this magical? That moment made me crave more. Now I make it for every potluck. The recipe? Simple, forgiving, and always a crowd-pleaser.

My Butter Mochi Disaster (And Why It Worked)

My first try, I forgot to grease the pan. The mochi stuck in clumps. I served it anyway—scrappy, ugly, but still delicious. Home cooking isn’t about perfection. It’s about sharing joy, flaws and all. Friends devoured it, asking for the recipe. Now I laugh at my rookie mistake. The lesson? Keep baking, even when it’s messy.

Why This Treat Stands Out

– The mix of coconut and evaporated milk gives creamy depth.
– Mochiko flour creates that signature chew—soft yet sturdy. Which flavor combo surprises you most? Is it the vanilla hint or the buttery finish? Try it warm for extra gooeyness. Cold, it’s like a sweet, dense cake. Either way, it’s hard to stop at one piece.

A Slice of History

Butter mochi came from Hawaii, blending Japanese mochi with local ingredients. It’s a potluck star, loved since the mid-1900s. *Did you know some families use boxed mochiko for generations?* The dish ties cultures together—simple, adaptable, deeply comforting. Share your version at the next gathering. Watch it disappear.

Ingredients:

Ingredient	Amount	Notes
Mochiko (sweet rice flour)	1 lb (16 oz)
Granulated sugar	2 cups
Baking powder	1 tsp
Salt	1/2 tsp
Coconut milk	1 can (13.5 oz)
Evaporated milk	1 can (12 oz)
Eggs	4 large
Unsalted butter	1/2 cup	Melted and cooled
Vanilla extract	1 tsp

How to Make Butter Mochi

Step 1
Preheat your oven to 350°F. Grease a 9×13-inch pan and line it with parchment paper. This keeps the mochi from sticking. A well-prepped pan means easy cleanup later.

Step 2
Whisk mochiko, sugar, baking powder, and salt in a large bowl. Mix until no lumps remain. Dry ingredients must be evenly blended. This ensures a smooth, even texture.

Step 3
In another bowl, combine coconut milk, evaporated milk, eggs, melted butter, and vanilla. Stir until smooth and creamy. (Hard-learned tip: Let butter cool slightly to avoid cooking the eggs.)

Step 4
Pour wet ingredients into dry ingredients. Stir until fully mixed and lump-free. The batter will be thin but thickens while baking. Don’t overmix—just blend until combined.

Step 5
Pour batter into the prepared pan. Smooth the top with a spatula. Bake for 60-70 minutes until golden. A toothpick should come out clean.

Step 6
Let the mochi cool completely before cutting. This prevents crumbling and keeps the squares neat. Serve at room temp or slightly warmed.

What’s your favorite Hawaiian dessert? Share below!

Cook Time: 60–70 minutes
Total Time: 1 hour 20 minutes
Yield: 12–16 squares
Category: Dessert, Snack

Creative Twists on Butter Mochi

Chocolate Chip
Fold in 1 cup chocolate chips before baking. Sweet, gooey bits make it extra indulgent.

Matcha Green Tea
Add 2 tbsp matcha powder to the dry ingredients. Earthy flavor pairs well with coconut.

Pineapple Upside-Down
Layer pineapple slices and brown sugar in the pan first. Flip after baking for a tropical twist.

Which twist would you try first? Vote in the comments!

Serving & Pairing Ideas

Serve butter mochi with fresh fruit like mango or strawberries. A dusting of powdered sugar adds a pretty touch. For a cozy treat, warm it slightly and drizzle with honey.

Pair with iced hibiscus tea for a refreshing non-alcoholic option. For a boozy match, try spiced rum with coconut water.

Which would you choose tonight? Let us know!

Storing and Serving Your Butter Mochi

Keep leftover butter mochi in the fridge for up to 5 days. Cover it tightly to prevent drying out. For longer storage, freeze slices wrapped in foil for 2 months. Thaw at room temperature before serving. *Fun fact: Hawaiians often serve this at potlucks—it’s a crowd-pleaser!* Reheat slices in the microwave for 10 seconds for a gooey treat. Batch-cooking tip: Double the recipe and freeze half for future cravings. Why this matters: Fresh mochiko flour ensures the best texture. Ever tried freezing desserts? Share your tricks below!

Fixing Common Butter Mochi Mishaps

If your mochi cracks, the oven was too hot. Next time, bake at 325°F and check early. Too dense? You might have overmixed the batter—fold gently until just combined. Sticky center? Bake 5-10 minutes longer or until the toothpick comes clean. Why this matters: Small tweaks make big differences in texture. My neighbor Keoni once salvaged underbaked mochi by slicing and toasting it—genius! What’s your biggest baking fail turned win?

Butter Mochi Q&A

Is this recipe gluten-free? Yes! Mochiko is 100% rice flour—no gluten here.
Can I make it ahead? Absolutely. Bake it a day before; flavors deepen overnight.
What’s a dairy-free swap? Use almond milk and coconut oil instead of evaporated milk and butter.
Can I halve the recipe? Sure! Use an 8×8 pan and bake 45-50 minutes.
Why use both coconut and evaporated milk? Coconut adds flavor, evaporated milk gives creaminess.

Your Turn to Bake Aloha!

Butter mochi is love baked into squares—chewy, sweet, and oh-so-Hawaiian. Whip it up this weekend and share the joy. *Fun fact: My first batch vanished in 10 minutes at a family picnic!* Tag Savory Discovery on Pinterest with your creations—we’d adore seeing them. Happy cooking!
—Elowen Thorn