Hawaiian Butter Mochi

There’s nothing quite like the chewy, buttery goodness of Hawaiian Butter Mochi. Every bite has that perfect balance of sweetness, coconutty richness, and tender chew that makes it impossible to stop at just one square. Whether you’re serving it at a luau-themed party, a family gathering, or just enjoying a quiet afternoon treat, this dessert will instantly transport you to the islands. Trust me, once you try it, it becomes your go-to comfort dessert.

Recipe Origin

Butter mochi has roots in Hawaiian cuisine, brought by Japanese immigrants who adapted traditional mochiko (glutinous rice flour) recipes. Over time, it evolved into the sweet, buttery, coconut-studded dessert we love today. This recipe pays homage to that rich history while keeping it approachable for home bakers.

Kitchen Tools You’ll Need

• Mixing bowls (large and medium)
• Whisk and spatula
• Electric hand mixer or stand mixer
• 9×13 baking pan
• Parchment paper or nonstick spray
• Oven

Why You’ll Love Hawaiian Butter Mochi

This isn’t just a dessert; it’s an experience. Here’s why it’s beloved:

Versatile

Perfect for parties, potlucks, or a sweet ending to a homemade meal. Serve warm or at room temperature—the texture is always delightful.

Budget-Friendly

Uses simple ingredients you likely already have: mochiko flour, sugar, eggs, coconut, and butter.

Quick and Easy

Mixing and baking are straightforward—no elaborate techniques or fancy equipment required.

Customizable

Add a splash of vanilla, a hint of citrus zest, or even a handful of macadamia nuts to personalize your mochi.

Crowd-Pleasing

Chewy, sweet, and buttery—everyone loves a bite, from kids to adults. It’s truly a universal dessert favorite.

Chef’s Pro Tips for Perfect Results

• Make sure to melt the butter completely before mixing for a smooth, uniform batter.
• Don’t overbake; the mochi should be set but still soft and slightly wobbly in the center.
• Let the mochi cool completely before cutting to ensure neat squares.
• Use sweetened flaked coconut for the best flavor and texture; unsweetened will change the taste slightly.

Ingredients in Hawaiian Butter Mochi

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Mochiko Base

Mochiko (Glutinous Rice Flour): Provides that signature chewy texture.
White Sugar: Sweetens and balances the richness of butter and coconut.
Baking Powder: Helps the mochi rise slightly without making it cakey.
Butter: Adds richness and moisture for that melt-in-your-mouth texture.
Whole Milk: Creates a creamy, tender batter.
Eggs: Adds structure while keeping it chewy.
Vanilla Extract: Enhances sweetness and adds warm aromatic notes.
Sweetened Flaked Coconut: Adds texture, flavor, and a subtle tropical sweetness.

Instructions

Let’s make this luscious, chewy treat:

Preheat Your Oven

Preheat the oven to 350°F (175°C). Grease a 9×13 baking pan or line it with parchment paper.

Mix the Batter

In a large bowl, combine mochiko flour, sugar, and baking powder. In another bowl, whisk together melted butter, milk, eggs, and vanilla extract. Gradually fold the wet ingredients into the dry, mixing until smooth and fully combined. Gently stir in flaked coconut.

Bake the Mochi

Pour the batter into the prepared pan, spreading evenly. Bake for 50–60 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out mostly clean. The mochi should still have a slight jiggle in the center.

Cool and Slice

Allow the mochi to cool completely in the pan. Once cooled, cut into squares or rectangles. Serve at room temperature or slightly chilled.

Serve and Enjoy

Each bite delivers chewy, buttery, coconutty perfection. Pair with coffee or tea, or enjoy as a sweet snack any time of day.

Nutrition Facts

Servings: 12–16 squares
Calories per serving: ~250 (estimate)

Preparation Time

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes

How to Serve Hawaiian Butter Mochi

• Fresh Fruits: Serve alongside tropical fruits like pineapple, mango, or papaya for a Hawaiian-inspired spread.
• Ice Cream: A scoop of vanilla or coconut ice cream makes a perfect companion.
• Coffee or Tea: Its sweetness pairs beautifully with a hot beverage.
• As a Standalone: Chewy, sweet, and buttery—this mochi doesn’t need anything else.

Make-Ahead and Storage Tips

• Store leftovers in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week; bring to room temperature before serving.
• Freeze for up to 2 months. Thaw overnight in the fridge for best results.

Variations to Try

• Chocolate Coconut Mochi: Stir in mini chocolate chips.
• Macadamia Nut Mochi: Fold in chopped macadamias for a nutty crunch.
• Citrus Zest Mochi: Add a teaspoon of lime or orange zest for a subtle bright flavor.
• Matcha Mochi: Incorporate 1–2 teaspoons of matcha powder for a green tea twist.

Additional Tips

• Ensure all wet ingredients are room temperature for even mixing.
• Use a spatula to gently fold ingredients—overmixing can affect texture.
• For extra flavor, toast the coconut lightly before folding it into the batter.

FAQ Section

Q1: Can I use unsweetened coconut?
A1: Yes, but the flavor will be less sweet and slightly different in texture.

Q2: Can I make this gluten-free?
A2: Yes! Mochiko is naturally gluten-free, just double-check any added ingredients like baking powder.

Q3: Can I make mini muffins instead of a pan?
A3: Absolutely! Adjust the baking time to 20–25 minutes for mini portions.

Q4: Can I use almond milk instead of whole milk?
A4: Yes, it works fine, though the texture will be slightly less creamy.

Q5: How do I keep the mochi from sticking?
A5: Grease the pan well or line it with parchment paper for easy removal.

Q6: Can I add other flavors?
A6: Yes! Almond extract, coconut rum, or citrus zest all work beautifully.

Q7: Can I bake at a different temperature?
A7: 350°F is ideal for even cooking; higher temperatures may brown the top too quickly.

Q8: Can I cut the mochi while warm?
A8: It’s best to let it cool completely for clean, neat slices.

Q9: Can I double the recipe?
A9: Yes, use two pans and adjust baking time slightly.

Q10: How chewy should the mochi be?
A10: It should be tender and slightly springy; not dense or dry.

Conclusion

Hawaiian Butter Mochi is more than just dessert—it’s a chewy, buttery slice of tropical heaven. With its rich coconut flavor, tender texture, and sweet buttery notes, it’s the perfect treat for any occasion. Once you make it, it will quickly become a household favorite you’ll want to enjoy again and again.

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