If you’ve never tried Butter Mochi, you’re in for a treat!
This traditional Hawaiian dessert combines the sweet chewiness of mochi with the rich, comforting flavor of butter cake. It’s crispy on the edges, soft and chewy in the center, and melts in your mouth with every bite.
Simple ingredients, one bowl, and pure dessert magic. 💛
🍚 What Is Butter Mochi?
Butter Mochi is made with glutinous rice flour (mochiko) — the same flour used for Japanese mochi — but baked into a golden, chewy cake instead of shaped into small rice balls.
Think of it as a tropical cross between custard cake and rice pudding, with a hint of coconut sweetness.
📝 Ingredients
Dry Ingredients:
2 cups mochiko (sweet glutinous rice flour)
1½ cups granulated sugar
2 teaspoons baking powder
Wet Ingredients:
3 large eggs
1 can (13.5 oz) coconut milk
1½ cups whole milk (or evaporated milk for richer flavor)
½ cup melted unsalted butter
1 teaspoon vanilla extract
A pinch of salt
Optional Toppings:
Shredded coconut or a light dusting of sugar before baking
Whipped cream & toasted coconut for serving
👩🍳 Directions
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