Hawaiian Butter Mochi

Whip up this Hawaiian Butter Mochi for anyone that likes a sweet treat. It’s chewy, sweet and will take you back to the islands of Hawaii. For the chocolate lovers, check out Chocolate Mochi Brownies.

Whip up this Hawaiian Butter Mochi for anyone that likes a sweet treat. It's chewy, sweet and will take you back to the islands of Hawaii. For the chocolate lovers, check out Chocolate Mochi Brownies.
Serve the Hawaiian Butter Mochi fresh out of the oven.

Ingredients:

  • Sweet Glutinous Rice Flour: Using this special kind of flour is very important. Sweet glutinous rice flour is what gives mochi its bouncy texture.
  • Butter: Butter will give your butter mochi its distinct flavor.
  • Milk: Adding in coconut or whole milk will help give a bouncy and chewy texture to the cake.
  • Eggs: Using eggs as a binder will pull the whole recipe together.
  • Salt: Balance the sweetness of this dessert with a touch of sea salt.
Everyone loves fresh butter mochi from the oven.

How to Make Hawaiian Butter Mochi

Making this mochi is quite simple and fast!

Start by greasing a 9 x 9 pan and setting aside. Then preheat your oven to 375°.

Start by mixing the dry ingredients together – combine the sweet rice flour, baking powder, sugar and salt together. Then stir in the wet ingredients – the eggs, vanilla extract, coconut milk and butter. Once the batter is combined and doesn’t have any lumps, add it to the greased pan.

Bake the Hawaiian butter mochi at 375° for 50 minutes, or until the mochi is just set and no longer jiggly in the center anymore.

Allow the mochi to sit and cool for at least half an hour before cutting in and serving.

How to Store Mochi

After you’ve served your Hawaiian dessert, you might have a few pieces leftover. While this is unlikely, it’s best to store the mochi so it still tastes fresh the next day.

Place the pieces in an airtight container. It’s important that the mochi isn’t exposed to air, since that will make it stale. Another way to keep the mochi fresh is it wrap it in plastic wrap or even in a plastic Ziplock bag.

While the mochi is best eaten fresh, you can store it in the fridge for up to one week.

How to Reheat Mochi

If you go to eat your leftover mochi, and you see that it has become hard, there are a couple of ways to fix this.

Place the mochi in the microwave and a small glass of water in the microwave with it. Microwave the water and mochi for about 30 seconds. Careful when removing the mochi and water, as they will be hot! This trick will give the mochi back some of the moisture that it had lost.

This method also will work for other baked goods, such as mochi donuts.

Hawaiian Butter Mochi

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Recipe by Sarah Course: DessertDifficulty: Easy
Servings

9

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

210

kcal

Ingredients

  • 1 cup sweet glutinous rice flour

  • 1 cup granulated sugar

  • 1 cup coconut milk

  • 1 tsp baking powder

  • 1/2 cup melted butter

  • 2 eggs

  • 1/2 tsp vanilla extract

  • 1/2 tsp sea salt

Directions

  • Preheat your oven to 375° and grease a 9 x 9 baking pan. Set aside.
  • Mix the dry ingredients together. Combine the sugar, baking powder, sea salt and sweet glutinous rice flour together and mix well.
  • Add in the wet ingredients. Stir in the coconut milk, butter, eggs and vanilla.
  • Add the batter to the greased baking pan and bake for about 50 minutes, or until no longer jiggy when shaken.
  • Allow the mochi to cool for at least 20 minutes before serving.

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