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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



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.


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.


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