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Best Butter Mochi

Easy Home Cooking
A Hawaiian classic made with glutinous rice flour, this butter mochi is rich, slightly sticky, and lightly sweet with a tender bite. It’s the perfect cross between cake and mochi, and it’s incredibly easy to bake in one pan.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 45 minutes
Total Time 2 hours
Servings 24 squares
Calories 180 kcal

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.