Butter Mochi is a popular Hawaiian dessert made with mochiko (glutinous rice flour), butter, and milk. This chewy, mochi-like treat is infused with the tropical flavor of coconut and resembles Japanese mochi in texture. Its simple, comforting taste evokes a sense of nostalgia for many, especially those familiar with Japanese sweets.
What’s Butter Mochi?
Butter Mochi is a beloved treat commonly found in bakeries across Hawaii. With its square-shaped, bar cookie appearance, this baked sweet is golden brown on the surface, often with slightly crispy, caramelized edges that add a delightful aromatic crunch. Made with mochiko (glutinous rice flour), it has a satisfyingly chewy, mochi-like texture. The flavor is rich and buttery, with a subtle coconut aroma from the coconut milk that gives it a tropical island touch.
In the late 1800s, many Japanese immigrants arrived in Hawaii, bringing their traditional foods with them. Over time, these foods evolved and adapted to island life. Mochi, a traditional Japanese rice cake, was one such food. Some say Butter Mochi may have originated from mochi confections brought by immigrants from Hiroshima.
At the same time, Filipino immigrants also brought their own culinary traditions to the islands. It’s believed that Butter Mochi was born from the fusion of Japanese and Filipino influences—possibly inspired by the Filipino rice cake bibingka, but made with Japanese mochiko flour, resulting in a uniquely Hawaiian dessert.
Once a local favorite, Butter Mochi has grown into an iconic part of Hawaii’s dessert culture. Today, it’s not only a staple across the islands but is also spreading in popularity to places like Japan and the mainland U.S., winning hearts around the world with its nostalgic flavor and tropical charm.
Tips and substitutions for Butter Mochi
- Boost the Coconut Flavor: For extra coconut goodness and a bit of texture, try sprinkling shredded coconut on top of the batter before baking. It adds a lovely crunch and enhances the tropical flavor.
- Adjusting the Sweetness: The recipe may seem like it calls for a lot of sugar, but the final result isn’t overwhelmingly sweet. If you prefer a less sweet version, you can slightly reduce the sugar—but avoid cutting it too much (such as reducing by half), as this can leave the mochi bland and flavorless.
- Coconut Milk Substitutions: While whole milk can be used instead of coconut milk, keep in mind that it will change the flavor and aroma significantly. If you’re not a big fan of coconut, you might consider using half coconut milk and half regular milk to maintain some of the original character while toning it down
- Be Careful with Substitutions: Any time you substitute ingredients in the original recipe, it’s best to start with small amounts. That way, you can experiment without compromising the entire batch.
More recipes like Butter Mochi
Butter Mochi
Equipment
- 13 x 9 inch baking dish (33 x 23 cm)
Ingredients
- 1 lb mochiko
- 2 cup sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1 can coconut milk (14 oz)
- 1 can evaporated milk (12 oz)
- 4 eggs
- 4 oz butter (melted)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°. Grease a 9×13 baking dish.
- Combine Mochiko, sugar, baking powder, and salt in a large bowl. In another bowl, mix coconut milk, evaporated milk, eggs, melted butter, and vanilla together. Pour the liquid mixture to the dry ingredients, and mix well.
- Pour the batter into the baking dish, and bake about 60 minutes.
- Cool completely, cut into squares, and serve.
