Growing up, butter mochi was always that magical dessert that felt like a warm hug at every family gathering.
Soft, chewy, and just the right touch of sweetness—it’s the kind of treat you don’t forget.
Every bite brings back memories of holidays and potlucks, where one pan was never enough.
And the best part? It’s ridiculously easy to make with simple pantry staples.
Why I Love This Recipe
This butter mochi recipe combines the comforting chew of mochi with the rich, buttery flavor of a classic custard.
It’s made in one bowl, bakes beautifully golden, and stays moist for days.
Plus, it’s naturally gluten-free—so everyone can enjoy it!
What You’ll Need (Ingredient Highlights)
Mochiko flour – The star ingredient that gives it the signature chewy texture.
Coconut milk – Adds creaminess and a subtle tropical aroma.
Evaporated milk – Balances the richness and adds depth.
Melted butter – For that smooth, velvety finish.
Eggs & sugar – Create structure and sweetness.
Vanilla extract – A touch of warmth in every bite.
Pro Tips Before You Start
Don’t skip the step of tapping the pan—this helps release bubbles and prevents large holes.
Let it cool completely before cutting for clean, firm slices.
Use full-fat coconut milk for best flavor and texture.
How to Make Butter Mochi (Step-by-Step)
Step 1. Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish and set it aside.
Step 2. Mix Dry Ingredients
In a large mixing bowl, whisk together the Mochiko flour, sugar, baking powder, and salt.
Step 3. Combine Wet Ingredients
In another bowl, beat the eggs, then mix in coconut milk, evaporated milk, melted butter, and vanilla extract.
Step 4. Make the Batter
Pour the wet mixture into the dry and stir until smooth.
The batter will be quite thin—that’s normal.
Step 5. Bake to Perfection
Pour the batter into the greased pan.
Gently tap the pan on a flat surface to remove air bubbles.
Bake for 55–60 minutes, or until the top is golden and edges begin to crisp.
Step 6. Cool and Slice
Let the mochi cool completely in the pan before slicing into small squares.
What to Serve It With
Butter mochi is perfect with a cup of hot green tea or iced coffee.
It also pairs beautifully with fresh berries or a scoop of vanilla ice cream.
Variations / Substitutions
Add shredded coconut on top for texture.
Mix in 1 tsp of pandan or ube extract for color and flavor twist.
Swap vanilla with almond extract for a nuttier touch.
Storage & Leftovers
Store in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week (but let it come to room temp before serving).
Freezes well—wrap tightly and store for up to 2 months.
FAQs
Can I make butter mochi ahead of time?
Yes! It actually tastes better the next day as the flavors settle and texture sets.
Is butter mochi gluten-free?
Absolutely. Mochiko flour is made from sweet rice, making it naturally gluten-free.
Can I use regular rice flour instead of Mochiko?
No, regular rice flour won’t give the same chewy texture. Mochiko is essential.
Why is my butter mochi oily on top?
This usually happens if you use too much butter or don’t mix it evenly.
Can I reduce the sugar?
Yes, you can reduce it to 1 ½ cups, but the texture may change slightly.
What’s the difference between butter mochi and Hawaiian butter mochi?
They’re essentially the same! “Butter mochi” is often used interchangeably with the Hawaiian-style dessert.
Can I bake this in smaller pans or muffin tins?
Totally! Just reduce the baking time and keep an eye out for golden tops.
Final Thoughts
There’s something deeply comforting about the sticky-chewy bite of butter mochi.
Whether you’re new to this Hawaiian treat or have loved it for years, this recipe delivers every single time.
It’s simple, satisfying, and—trust me—you’ll want to keep a batch in your kitchen at all times.
Best Butter Mochi
Ingredients
- 1 16 oz box Mochiko glutinous rice flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 14 oz can coconut milk
- 1 12 oz can evaporated milk
- 1 stick butter melted
- 4 eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350ºF (175ºC).
- Grease a 9×13 inch baking pan and set aside.
- In a large bowl, whisk together the rice flour, sugar, baking powder, and salt.
- In another bowl, combine the coconut milk, evaporated milk, melted butter, eggs, and vanilla.
- Pour the wet mixture into the dry ingredients and mix until smooth and well blended.
- Pour the batter into the prepared pan.
- See full steps with tips & photos → https://wimpysdiner.net/best-butter-mochi-recipe/
Notes
- Butter mochi gets firmer as it cools.
- For extra coconut flavor, sprinkle shredded coconut on top before baking.
