hawaiian butter mochi

Butter mochi is an easy Hawaiian local-style treat made with sweet coconut, melted butter, and a gooey rice flour base. Hawaii is famous for its many fusion cuisine treats — such as malasadas, musubis, manapuas, and this sweet butter mochi. I have cousins in Hawaii, and have grown up savoring all of these delicious treats inspired by the diverse local culture whenever I visit. In fact, my oldest cousin also has a baking blog where she shares her recipes and reviews various restaurants in Oahu.

made in mini-muffin cups

This would be a great dessert for any tropical themed party, it’s also great for potlucks, and can easily feed a crowd. Everyone I know has fallen in love with its plump and chewy texture and irrisitable notes of butter, eggs, and vanilla. To find mochiko flour, look in your local Japanese/Asian store, or call a specialty store to see if they have it.
With love,
Erica

Ingredients
1/2 cup butter
4 eggs
3 cups sugar
4 cups mochi flour (you will need two boxes of mochiko)
3 teaspoons baking powder
1 can coconut milk (12 oz.) – add water to make 2 cups
1 can (13 oz.) evaporated milk – add water to make 2 cups
2 teaspoons vanilla
optional:
1 teaspoon coconut extract
2 cups sweetened shredded coconut
Preheat the oven to 350 degrees F and prepare your pan with butter and flour. I made an 8×8 square pan of mochi and some mini cupcakes. The batter will fill 2 square baking pans, or one baking pan and one mini cupcake pan. Sprinkle the pans with a little bit of mochiko.
In your stand mixer, cream together butter, sugar and eggs with an electric mixer. Add the mochiko and baking powder, along with the coconut milk and evaporated milk. Add 2 teaspoons vanilla extract and the coconut extract. Next, add the shredded sweetened coconut.
Pour half the batter into the pan and place it in the oven for 30 minutes. After 30 minutes, take the mochi out of the oven and sprinkle some shredded coconut on top. Bake for another 30 minutes. Cool, and cut into squares.
For the mini cupcakes: Bake at 325 degrees F for about 15 minutes, then sprinkle some coconut on top, and bake for 15 minutes more.

15 thoughts on “hawaiian butter mochi”

  1. im born and raised on oahu and ive ate butter mochi all my life and never did i try any with shredded coconut. does the coconut sink through the mochi or stay on top? also wanted to ask what happens if you dont put coconut? ive been looking for a recipe where the top turns all crumbly. thanks!!

    1. There is some coconut that is mixed into the mochi batter, and the rest forms a lovely, crunchy coconut crust on the top. I have never tried making it without coconut, but I would give it a go, and tell me how it comes out! I am very curious!

    2. What I think he means. is when you make it with out the coconut the top gets nice and crispy a little. The way for it to turn out ono like that is to cover the middle with foil and leave the edges exposed about 20 minutes till cook time is done. once the middle is browning, cover the middle with foil.

  2. awesome i just cant wait to try this!! mochi has always been my fav since i was like 10 haha so for 10 years! yay im gona make this recipe next week n will let u know how it turns out in my new electric mixer hehe

  3. I'm going to try this – looks delicious. Do you put the 2 cups of coconut in the batter, and then more on top, or do you use part of the 2 cups for the topping? Beautiful pic!

  4. Do you know the shelf life of this butter mochi? Does it need to stay in the drug and for how long? Thanks! Sounds yummy! Can't wait to try it!

Leave a Reply

Your email address will not be published. Required fields are marked *