Butter Mochi

If you have never had butter mochi, you are about to discover why Hawaii keeps this recipe on permanent rotation. It is chewy, buttery, slightly crispy on top, and coconutty all the way through. Ten minutes of mixing, one hour of baking, zero stress.

Ingredients

Step-by-Step Instructions

Step 1: Prep the Pan

Preheat your oven to 350°F. Grease a 9x13 baking dish with butter or nonstick spray. That is it for prep.

Step 2: Mix the Dry Ingredients

Whisk the mochiko flour, sugar, and baking powder together in a large bowl. Break up any clumps in the flour now so you do not fight them later.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the melted butter, eggs, coconut milk, whole milk, and vanilla until smooth. Give the coconut milk a good stir before measuring since it separates in the can.

Step 4: Bring It Together

Pour the wet mixture into the dry ingredients and stir until the batter is completely smooth. It will be thin and pourable, more like a thick pancake batter than a cake batter.

Step 5: Bake

Pour the batter into your prepared dish and bake for 50 to 55 minutes. The top should be golden brown and a toothpick inserted in the center should come out clean. The inside will still feel soft, and that is correct.

Step 6: Cool and Cut

This is the hard part. Let it cool completely in the pan before cutting into squares. Cutting it warm turns it into a sticky mess. Once cool, the texture firms up into that perfect chewy bite.

Serving Suggestions

  • Dust with powdered sugar for a simple finish
  • Serve with a scoop of vanilla or coconut ice cream
  • Pack into lunch boxes, it travels well and holds up at room temperature
  • Cut into smaller bites for a potluck or party platter

Tips

  • Do not substitute the mochiko flour. Regular rice flour or glutinous rice flour from other brands may work, but Mochiko Blue Star is the standard for a reason.
  • Full-fat coconut milk is non-negotiable. Light coconut milk makes it dry and sad.
  • Store covered at room temperature for up to 3 days. Refrigerating changes the texture, but a quick 10 seconds in the microwave brings it back.
  • For a ube twist, add 2 tablespoons of ube extract to the wet ingredients. Same bake time, much more purple.