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+ servings
butter mochi stacked on top of a wire rack
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5 from 137 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 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert, Snack
Cuisine: Hawaiian
Servings: 12
Calories: 318.31kcal

Equipment

Ingredients

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

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

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