Home Desserts Chewy Hawaiian Butter Mochi Recipe

Chewy Hawaiian Butter Mochi Recipe

by Jamie

Try this Hawaiian butter mochi recipe for a chewy, buttery, fudgey dessert with crisp, crunchy edges. A Hawaiian favorite, this butter mochi is highly addictive!

butter mochi stacked on top of a wire rack

The first time I had Hawaiian butter mochi was on a trip to Maui and I happened across these in an outdoor market. Initially I thought they were blondies and was curious why there were so popular but then I saw the words “butter mochi” written on top and I knew I would love them as I’m a huge fan of mochi.

butter mochi held in hand

What is Hawaiian Butter Mochi?

Hawaiian butter mochi is a popular sweet treat made with mochiko flour, sugar, eggs, and coconut milk. If you’ve never had it before, it’s chewy, fudgy, sweet, coconut-y, and surrounded by the crunchiest crust you can imagine. The best way I can describe it is like an extra fudgy brownie with crunchy edges and a chewy center. butter mochi held by hand

What is mochiko?

Mochiko is sweet rice flour ground into a fine powder. The texture is very similar to flour but when it’s baked or cooked, the texture becomes chewy and stretchy. It’s widely used in Hawaiian, Korean, Japanese, and south east Asian recipes.

butter mochi stacked on a wire rack

Hawaiian Butter Mochi Recipe Tips:

The trick to getting these butter mochi chewy is to let them cool completely. I waited a good 3 hours until they were cool enough to achieve the right texture. It’ll be worth the wait. If you eat them before they’re cool, the texture won’t be firm enough and you’ll miss out on all that chewy, fudgy texture. Just let them cool on a wire rack and you’ll notice them firming up.butter mochi stacked on top of a wire rack

How to Make Hawaiian Butter Mochi

I used a mini loaf pan and muffin pan because I wanted more of those crunchy edges. I’m definitely a lover of those crispy, crunchy corner/edge pieces when it comes to any baked good so what better way to capitalize on that than a using these rectangular mini loaf pans. You get 4 edges in one piece – winning!

butter mochi batter and mini loaf pan

These butter mochi don’t rise that much so feel free to fill them up. You’ll see a bit of rise from the baking powder and egg but not enough to overflow the pan.

butter mochi batter in a muffin pan

Look at those edges! I wish you could hear how crunchy and crispy the top edges are. It’s literally like biting into a crunchy cookie. The edges are nice and hard, but the center will still be too soft to fully enjoy these, so remove them from the pan and let them cool.

butter mochi baked in a mini loaf pan

This Hawaiian butter mochi recipe is perfect for get togethers or parties. They’re perfect at room temperature and everyone loves it when I bring them to get togethers. Store any leftovers in an airtight container in the fridge for up to 5 days. Microwave them for about 10 seconds to soften up or reheat them in a toaster oven. Let them cool before enjoying.

butter mochi stacked on top of a wire rackI hope you enjoy this Hawaiian butter mochi recipe! Please share, rate, and comment below. I’d love to hear from you!

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butter mochi stacked on top of a wire rack

Chewy Hawaiian Butter Mochi

Try this Hawaiian butter mochi recipe for a chewy, buttery, fudgey dessert with crisp, crunchy edges. A Hawaiian favorite, this butter mochi is highly addictive!
5 from 13 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: Hawaiian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories: 318.31kcal



Dry Ingredients:

Wet Ingredients:

  • 13.5 oz lite coconut milk
  • 1 ½ cup water
  • 7 Tablespoons butter melted
  • 3 large eggs
  • 2 teaspoons vanilla extract


  • Preheat oven to 375 degrees F.
  • In a large bowl, combine the dry ingredients in a bowl and whisk out any lumps. In a separate bowl, combine all wet ingredients in a bowl and whisk until smooth.
  • Add the wet ingredients to the dry ingredients and whisk together until smooth.
  • Pour the mixture into a well greased nonstick muffin pan or mini loaf pan and bake for 40 - 45 minutes until the edges and surface turn a golden brown. If baking in a 9 x 9 baking dish, bake for 1 hour.
  • Remove them from the pan and set them on a wire rack to cool before serving. Be sure to let them cool completely to firm up and get a chewy mochi texture.


Calories: 318.31kcal | Carbohydrates: 50.33g | Protein: 5.08g | Fat: 10.4g | Saturated Fat: 6.81g | Cholesterol: 70.29mg | Sodium: 107.96mg | Potassium: 103.5mg | Fiber: 0.84g | Sugar: 25.18g | Vitamin A: 280.63IU | Calcium: 37.18mg | Iron: 1.74mg
Tried this recipe?Mention @drivemehungry or tag #drivemehungry!

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Farah November 20, 2019 - 11:36 pm

5 stars
These look incredible ! I’m all about that gooey center so I’m sold! I’ll definitely try these in a mini muffin pan!

Angela Allison September 3, 2019 - 3:35 am

5 stars
WOW! These look so delicious! And that texture is gooey perfection. I can’t wait!! Thanks so much for sharing.

Megan Ellam August 21, 2019 - 1:51 am

5 stars
Yay! I am so happy to find such an awesome recipe to make for my niece. She is a huge Mochi fan and with Christmas just around the corner you have me inspired. Thank you so much!

Vickie July 5, 2019 - 2:22 am

5 stars
Absolutely delicious!! This turned out great both times I made it and with both the regular cupcake pan and mini cupcake pan. It’s a keeper and a win for my family (hubby and my two toddlers love it). I made it for a party and it was a hit! Everyone is asking for the recipe. We prefer the cupcake pans instead of the casserole dish so we get more of a crunchy texture in every bite. Thanks for that awesome suggestion!

Thanks for sharing a great recipe, Jamie! Can’t wait to try the rest of your recipes.

Jamie July 6, 2019 - 12:24 am

Thank you so much for the kind words Vickie!! Yay I’m so thrilled that everyone loved it! This recipe definitely gave me the crunchiest butter mochi I’ve ever had. So glad you tried this! 😀

Danielle Wolter June 6, 2019 - 3:44 am

5 stars
I want this so bad!! What a fun idea and sounds so delicious !

Paul May 16, 2019 - 9:25 am

How many mini loaves does the recipe make?

Jamie May 21, 2019 - 2:43 pm

Hi Paul!

These make about one and a half pans worth of butter mochi using the mini loaf pan from Wilton. You can see which one I linked to in the recipe. I hope you enjoy it!

Lisa | Garlic & Zest April 26, 2019 - 4:22 am

5 stars
I’ve seen mochi coated ice cream before, but this is my first time seeing it on its own. It looks so tender and moist. Save one for me.

Stephanie March 27, 2019 - 12:27 pm

5 stars
So curious about this. I’m going to make it this weekend. I love crispy, chewy things and the texture of mochi is one of my favourites.

Jamie March 27, 2019 - 4:46 pm

Awesome! I’m the same way, I love crispy & chewy textures in my food too! I have a vegan coconut mochi recipe coming up soon if you want to try that one too. I hope you enjoy it this weekend. Let me know how it turns out! 🙂