Gorgeous Hawaiian Butter Mochi Recipe

Gorgeous Hawaiian Butter Mochi is a delightful treat that combines chewy, gooey, and slightly crispy textures in every bite. Infused with the rich flavors of coconut milk and butter, this dessert offers a tropical escape with its subtly sweet and creamy profile.

Ready in just over an hour, it’s a quick yet impressive bake that will leave your kitchen smelling heavenly. Perfect for sharing or savoring solo, this mochi is a crowd-pleaser that feels both indulgent and comforting.

With only 15 minutes of prep, this recipe is as easy as it is rewarding. The golden, crackly top gives way to a soft, pillowy center that melts in your mouth. Each slice is a harmonious blend of flavors and textures, making it impossible to stop at just one piece.

Whether you’re a seasoned baker or a beginner, this Hawaiian Butter Mochi promises to bring joy to your table with minimal effort and maximum deliciousness.

Ingredients for Gorgeous Hawaiian Butter Mochi

• 1 box (16 oz/450 g) Mochiko Flour (sweet glutinous rice flour)
• 2 cups (16 oz/454 g) granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 4 large eggs, at room temperature
• 2 cups (16 fl oz/450 ml) whole milk, at room temperature
• 1 can (13 fl oz/400 ml) coconut milk
• ½ cup (4 oz/115 g) butter, melted (unsalted or salted works)
• 2 teaspoons vanilla extract

Step-by-Step Instructions

1. Preheat the oven to 350°F (180°C). Butter a 9×13-inch (23×33 cm) baking pan and line it with parchment paper. Set aside.
2. In a large bowl, mix together the Mochiko flour, sugar, baking powder, and salt until well combined.
3. Whisk in the eggs, whole milk, coconut milk, melted butter, and vanilla extract until the batter is smooth and free of lumps.
4. For an extra smooth texture, pour the batter through a sieve directly into the prepared baking pan.
5. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Remove from the oven and let cool completely in the pan on a wire rack.
7. Once cooled, cut into 24 squares using a sharp knife.
8. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice cream if desired.

Top It Off: Sauces and Toppings to Elevate Your Butter Mochi

While this Hawaiian Butter Mochi is delicious on its own, adding a drizzle of caramel sauce or a sprinkle of toasted coconut flakes can take it to the next level. For a tangy twist, try a dollop of mango curd or passion fruit sauce. These toppings complement the coconut flavor beautifully and add a vibrant touch to your dessert.

Serving Suggestions: How to Enjoy Your Butter Mochi

Serve your butter mochi warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast in temperatures. Pair it with a cup of green tea or Hawaiian coffee for a cozy treat. For parties, cut the mochi into smaller, bite-sized pieces for easy sharing—they’re always a crowd-pleaser!

Storage Tips: Keeping Your Mochi Fresh and Delicious

Store your butter mochi in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, though note the texture may firm up slightly. To reheat, wrap individual pieces in foil and warm in a 300°F (150°C) oven for 5-10 minutes, or microwave for 10-15 seconds for a soft, chewy bite.

Recipe Variations: Make It Your Own

For a nutty twist, fold in 1/2 cup of chopped macadamia nuts or toasted sesame seeds into the batter before baking. If you’re a fan of fruit, try adding diced pineapple or mango for a tropical burst. You can also swap the melted butter with coconut oil for an even richer coconut flavor.

Time-Saving Tips: Prep Smarter, Bake Faster

To save time, measure all your ingredients before you start mixing. Use a stand mixer or hand mixer to quickly combine the batter without lumps. If you’re short on baking time, bake the mochi in two 8×8-inch pans instead—it will cook faster and still yield the same delicious results!