Why You’ll Love this Sweet Hawaiian Butter Mochi
Why is butter mochi so irresistible? It’s that perfect combination of chewy center and crispy edges that makes me weak in the knees.
You’ll adore how the coconut milk and evaporated milk blend together to create that distinctive richness, while the mochiko rice flour gives it that bouncy, glutinous texture unlike any other dessert.
Trust me, this Hawaiian treat strikes the perfect balance between sweet and buttery. The subtle hint of cinnamon adds just enough warmth without overwhelming.
And can we talk about versatility? It’s fancy enough for gatherings but humble enough for midnight snacking.
No fussy techniques required—just mix, bake, and swoon.
What Ingredients are in Sweet Hawaiian Butter Mochi?
What makes butter mochi so special is the unique blend of ingredients that create that irresistible chewy-yet-crispy texture we all crave. This Hawaiian treat relies on a perfect balance of pantry staples and a few specialty items that come together to create something truly magical.
The combination might seem unusual at first glance, but trust me, these ingredients are about to become your new best friends in the kitchen.
- 1 box (16 ounces) mochiko sweet rice flour
- 2 to 2½ cups sugar
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) coconut milk
- 3 eggs
- 2 teaspoons vanilla extract
- ½ cup butter, melted
The star of the show is definitely the mochiko sweet rice flour, which gives butter mochi its signature bouncy texture. You can find it in the Asian food section of most grocery stores or at specialty Asian markets.
While the recipe calls for a specific amount of sugar, feel free to adjust to your sweetness preference—I personally prefer it on the less sweet side at 2 cups rather than 2½.
And don’t be tempted to substitute the coconut milk with another liquid; it provides that distinctive tropical flavor that makes this dessert quintessentially Hawaiian. The cinnamon is optional but adds a lovely warm note that complements the richness perfectly.
How to Make this Sweet Hawaiian Butter Mochi
Making butter mochi couldn’t be simpler, which is why I love this recipe for both special occasions and those random weeknight dessert cravings. Start by preheating your oven to 350°F and generously greasing a 13x9x2-inch baking pan—this step is essential to prevent sticking, as the finished mochi has a wonderfully sticky quality that can be a bit clingy to the pan.
In a large bowl, sift together your 16 ounces of mochiko sweet rice flour, 2 to 2½ cups of sugar (depending on how sweet you like things), 2 teaspoons of baking powder, and that warm ¼ teaspoon of cinnamon. The sifting might seem fussy, but it prevents any lumps and guarantees a smooth, uniform batter.
While that’s waiting, grab a medium bowl to combine the wet ingredients: 12 ounces of evaporated milk, 14 ounces of coconut milk, 3 eggs, and 2 teaspoons of vanilla. If you’re passionate about precision baking, using a high-end bread maker for perfectly consistent butter mochi is also an excellent investment. Whisk these together until well blended—you want everything nice and smooth.
Now comes my favorite part, creating a well in the center of your dry ingredients and slowly pouring in the liquid mixture. There’s something so satisfying about watching the dry ingredients gradually incorporate with the wet. Gently fold everything together, then stir in that ½ cup of melted butter until your batter has a glossy sheen.
Pour this gorgeous batter into your prepared pan, and here’s a pro tip: give the pan a few gentle taps on the counter to release any air bubbles hiding in the batter. This helps create that perfect dense-yet-airy texture that makes butter mochi so unique.
Pop it in the oven for 45-60 minutes, or until the top turns a beautiful golden brown and the edges start to pull away slightly from the pan. For absolute precision in doneness, a premium meat thermometer can help ensure the center reaches the perfect temperature. Now comes the hard part—waiting. The mochi needs to cool for at least 2 hours before cutting.
I know the temptation to jump in immediately is strong (believe me, I’ve been there), but patience rewards you with perfect squares that showcase that signature chewy center and slightly crisp edge. The contrast of textures is absolutely worth the wait.
Sweet Hawaiian Butter Mochi Substitutions and Variations
While the classic butter mochi recipe is absolutely divine on its own, I’ve discovered that this Hawaiian treat welcomes customization with open arms.
You can swap in brown sugar for a deeper molasses flavor, or reduce the sugar by 1/2 cup if you prefer less sweetness.
No coconut milk? Regular milk works in a pinch, though you’ll miss that tropical essence.
For fun variations, try folding in shredded coconut, a cup of diced pineapple, or even chocolate chips. Matcha powder gives a lovely green tea twist, while a teaspoon of citrus zest brightens everything up.
The possibilities? Nearly endless.
What to Serve with Sweet Hawaiian Butter Mochi
When serving butter mochi, I’m often asked about the perfect companions for this chewy, coconutty treat. My go-to pairing is a scoop of vanilla ice cream, which melts slightly against the warm mochi for a heavenly contrast of temperatures and textures.
Fresh tropical fruits like mango, pineapple, or lychee bring a revitalizing acidity that cuts through the richness. Can’t decide? A simple fruit salad works wonders.
For beverages, try green tea, Hawaiian-style coffee, or a mug of hot chocolate. The bitter notes balance the mochi’s sweetness. Perfection.
Final Thoughts
After spending years perfecting this Hawaiian butter mochi recipe, I’ve come to appreciate its versatility and forgiving nature.
Whether you’re a seasoned baker or just getting started, butter mochi welcomes all skill levels with open arms.
The magic happens in that perfect balance of chewy center and slightly crisp edges. Can you think of a more satisfying texture contrast?
And while tradition matters, don’t be afraid to make it your own—add shredded coconut, fold in some fruit, or sprinkle black sesame seeds on top.
Similar to how a pork loin roast needs 10 minutes to rest before slicing for optimal juiciness, letting your butter mochi cool slightly before cutting ensures the best texture.
