Chewy Hawaiian Butter Mochi

butter mochi stacked on top of a wire rack

5 from 158 votes

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!

Prep Time10

Cook Time45

Total Time55

Course: Dessert, Snack

Cuisine: Hawaiian

Servings:

Calories: 318.31kcal

Equipment

Mini Loaf Pan

Ingredients

Dry Ingredients:

3 cups Mochiko sweet rice flour
1 ½ cups sugar
1 ½ teaspoons baking powder
pinch salt

Wet Ingredients:

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

Instructions

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.

Notes

Leftovers: Store the butter mochi in an airtight container at room temperature for up to 2 days. Afterwards, refrigerate or freeze it.

Reheat: You can microwave it but if you want that crispy crust back, reheat it in the toaster oven until it's soft throughout and the surface and edges crisp up.

Nutrition