What is Hawaiian butter mochi made of?

Hawaiian butter mochi is made with mochiko (sweet rice flour), sugar, butter, milk, eggs, baking powder, and coconut. These ingredients combine to create a chewy, custard-like texture with a buttery, golden crust.

Is butter mochi the same as mochi?

Not exactly. Traditional mochi is steamed and pounded, while Hawaiian Butter Mochi is baked. The baked version develops a cake-like top and dense, chewy center, a true fusion of Japanese and Hawaiian flavors.

Why is my butter mochi not chewy?

The most common reason is using the wrong flour. Always use glutinous rice flour labeled as mochiko. Also, avoid overbaking; once the edges turn golden and the center looks glossy, it’s ready.

Do you refrigerate Hawaiian butter mochi?

Yes, but only if storing for several days. Keep it at room temperature for short-term freshness or refrigerate in an airtight container for up to five days. Let it warm slightly before serving for the best chew.

Hawaiian Butter Mochi Recipe: Easy, Chewy Island Dessert That Everyone Loves

Name: Hawaiian Butter Mochi
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 (9x13-inch) pan
Cuisine: Hawaiian
Ingredients: 1 pound mochiko (glutinous rice flour); 2 ½ cups white sugar; 1 teaspoon baking powder; ½ cup butter, melted; 3 cups whole milk; 5 large eggs; 1 teaspoon vanilla extract; 1 cup sweetened, flaked coconut

Description

A chewy, buttery Hawaiian dessert made with mochiko flour and coconut, baked to golden perfection.

Ingredients

1 pound mochiko (glutinous rice flour)
2 ½ cups white sugar
1 teaspoon baking powder
½ cup butter, melted
3 cups whole milk
5 large eggs
1 teaspoon vanilla extract
1 cup sweetened, flaked coconut

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Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking pan.
Whisk eggs, vanilla, and milk in a bowl.
In a large bowl, mix mochiko, sugar, and baking powder.
Combine wet and dry mixtures; stir in melted butter.
Fold in coconut flakes until evenly distributed.
Pour batter into pan and bake for 1 hour until golden brown.
Cool completely before cutting into squares.

Notes

The flavor deepens as it cools. Store at room temperature up to 2 days or refrigerate for longer freshness.

Prep Time: 15 mins
Cook Time: 1 hr
Category: Dessert
Method: Baking
Cuisine: Hawaiian