Chewy Hawaiian Butter Mochi

butter mochi stacked on top of a wire rack

5 from 158 votes

Chewy Hawaiian Butter Mochi

Chewy, buttery Hawaiian butter mochi with crisp golden edges and a fudgy coconut center. Made in one bowl with mochiko and coconut milk, this Hawaiian favorite is highly addictive!

Prep Time10

Cook Time45

Total Time55

Course: Dessert, Snack

Cuisine: Hawaiian

Servings:

Calories: 318.31kcal

Author: Jamie

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 cups water
7 Tablespoons butter melted
3 large eggs
2 teaspoons vanilla extract

Instructions

Preheat the oven to 375°F. Grease a nonstick mini loaf pan or muffin pan thoroughly, including the corners and up the sides.
In a large bowl, whisk together the mochiko, sugar, baking powder, and salt until no lumps remain.
In a separate bowl, whisk the coconut milk, water, melted butter, eggs, and vanilla until smooth.
Pour the wet ingredients into the dry and whisk until the batter is smooth and pourable, with no streaks of dry flour.
Divide the batter between the prepared pans, filling each well nearly to the top. The mochi rises only slightly, so it won't overflow.
Bake for 40 to 45 minutes, until the surface and edges are deep golden brown and the center feels set when lightly pressed. In a 9x9 baking dish, bake for about 1 hour.
Remove the pieces from the pan and set them on a wire rack. Cool completely, 2 to 3 hours, before serving. This is what firms them up into the chewy texture, so don't cut them warm.

Notes

Flour: Use 100% glutinous rice flour (mochiko). Koda Farms Blue Star is the standard. Do not substitute shiratamako or regular rice flour.

For crispy edges: Bake in a mini loaf or muffin pan. More edges per piece.

Cooling: Let cool completely, 2 to 3 hours, before cutting. This is what sets the chewy texture. Cutting warm gives a gummy result.

Make ahead / freeze: Wrap individual pieces and freeze up to 2 months. Thaw at room temperature or microwave briefly.

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