Hawaiian Butter Mochi Recipe

Hawaiian Butter Mochi is a delightful treat that perfectly balances a chewy texture with a rich, buttery flavor. This beloved dessert, originating from Hawaii, is made with sweet rice flour, coconut milk, and butter, creating a unique and satisfying bite.

If you love desserts with a chewy texture like mochi ice cream or rice cakes, this butter mochi recipe will become a favorite in your kitchen.

Recipe Preparation Equipment

Before diving into the recipe, ensure you have the following kitchen tools ready:

9×13-inch baking dish
Large mixing bowl
Whisk or electric mixer
Measuring cups and spoons
Spatula
Wire cooling rack
Oven preheated to 350°F (175°C)

What Do You Need to Prepare Hawaiian Butter Mochi?

Ingredients:

2 cups mochiko (sweet rice flour)
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 can (13.5 oz) coconut milk
1 can (12 oz) evaporated milk
4 large eggs
1 teaspoon vanilla extract
1/2 cup shredded coconut (optional for added texture)

How to Make Hawaiian Butter Mochi Step-by-Step?

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the mochiko flour, sugar, baking powder, and salt until well combined.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs, then add melted butter, coconut milk, evaporated milk, and vanilla extract. Mix until smooth.

Step 4: Blend Wet and Dry Ingredients

Gradually pour the wet ingredients into the dry mixture, stirring continuously until a smooth batter forms. If using shredded coconut, fold it in at this stage.

Step 5: Bake

Pour the batter into the prepared baking dish, spreading it evenly. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 6: Cool and Slice

Remove from the oven and let the butter mochi cool in the pan for at least 20-30 minutes. Once cooled, slice into squares and serve.

Variations

Butter mochi can be customized in various ways to suit different preferences:

Chocolate Butter Mochi: Add 1/2 cup cocoa powder to the dry ingredients for a rich chocolate twist.
Matcha Butter Mochi: Stir in 1 tablespoon of matcha powder for an earthy, green tea flavor.
Ube Butter Mochi: Use ube extract for a vibrant purple color and a unique taste.
Tropical Butter Mochi: Mix in pineapple chunks or a splash of pineapple juice for a tropical flair.
Nutty Butter Mochi: Add chopped macadamia nuts for extra crunch and Hawaiian authenticity.

Cooking Notes

Butter mochi has a unique chewy consistency due to the mochiko flour. Regular flour is not a substitute.
The center of butter mochi may appear slightly soft when fresh out of the oven, but it will firm up as it cools.
For a crispier top, you can broil the butter mochi for 2-3 minutes after baking.
Using full-fat coconut milk yields a richer texture, while light coconut milk results in a less creamy mochi.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat briefly in the microwave before serving.

Serving Suggestions

Hawaiian Butter Mochi is best enjoyed warm or at room temperature. Here are some serving ideas:

With Ice Cream: Pair with a scoop of vanilla, coconut, or mango ice cream for a delightful contrast.
Drizzled with Honey: A light drizzle of honey or condensed milk adds extra sweetness.
With Coffee or Tea: Serve alongside a cup of coffee, matcha tea, or chai for a balanced treat.
Topped with Whipped Cream: Add a dollop of whipped cream and a sprinkle of toasted coconut for a visually appealing and delicious finish.

Helpful Tips

Mixing Technique: Use a whisk or hand mixer to ensure the batter is smooth and free of lumps.
Baking Time: Oven temperatures vary, so start checking for doneness at the 50-minute mark.
Cooling: Allow the mochi to cool completely before slicing for clean, sharp edges.
Non-Stick Trick: If you find the mochi sticking to the knife, lightly grease it with oil before slicing.
Portion Control: Cut into small squares as butter mochi is quite rich.
Freezing Option: You can freeze mochi squares in an airtight container for up to 3 months. Thaw at room temperature before eating.

Tips for the Best Hawaiian Butter Mochi

Use High-Quality Ingredients: Fresh eggs, real vanilla extract, and premium coconut milk make a difference.
Don’t Overmix: Overmixing the batter can affect the final texture. Stir until just combined.
Properly Grease the Pan: Prevent sticking by thoroughly greasing the baking dish.
Balance Sweetness: If you prefer less sweetness, reduce the sugar by 1/4 cup without altering the texture.
Check Texture: A perfectly baked butter mochi will be slightly firm on the outside and soft in the middle.

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FAQs

1. Can I use regular flour instead of mochiko?

No, mochiko (sweet rice flour) is essential for the chewy texture. Regular flour won’t work.

2. Can I make butter mochi without coconut milk?

Yes, but coconut milk is a key ingredient for its flavor. You can substitute it with whole milk, but the taste will differ.

3. How do I store butter mochi?

Keep it in an airtight container at room temperature for up to 3 days or refrigerate for a week.

4. Can I freeze butter mochi?

Yes! Wrap individual squares in plastic wrap and freeze for up to 3 months.

Conclusion

Hawaiian Butter Mochi is an irresistibly chewy and buttery dessert that brings the taste of Hawaii to your kitchen. Whether enjoyed as a snack, dessert, or party treat, this easy-to-make mochi will satisfy your sweet tooth.

Try out the variations, follow the tips, and enjoy this delightful treat with family and friends!