Hawaiian Butter Mochi

Hawaiian butter mochi is a soft, sweet treat that is a staple at every party and potluck on the islands! 

Though its origins can’t exactly be pinpointed, butter mochi is thought to be an influence of many cultures coming together during Hawaii’s plantation era. The similarities in texture and taste can vary based on family recipes, which are often near and dear to their lineage. These recipes often experiment with different flavors and textures, like toasted coconut and other types of milk. 

The basic butter mochi consists of coconut milk, glutenous rice flour, sugar, and of course butter! Our recipe below pays homage to the classic recipe and is simple for beginners. Give this a try for your next family get-together and watch it disappear!

Recipe for Hawaiian Buttery Mochi

Makes:: 6-8 servings

Prep Time: 10 min

Cook Time: 60 min

Ingredients

• 8 oz mochiko (sweet rice flour)

• 1 cup granulated sugar

• ½ teaspoon salt

• 1 teaspoon baking powder

• 8 oz full-fat coconut milk

• 6 oz evaporated milk

• 1 large egg

• 4 tablespoons salted butter, melted

• ½ cup shredded coconut, if desired

Instructions

1. Heat the oven to 350F and place your Hawaii plates on a baking sheet for easy removal from the oven. Spritz each plate with nonstick spray. 

2. In a large bowl mix the rice flour, sugar, salt, and baking powder. Whisk to combine. Add the coconut milk, evaporated milk, egg, and melted butter, and mix well until no lumps of flour remain. 

3. Pour the mixture into each of the dishes until filled about ½ way. Do not overfill as this puffs up! Pour any remaining batter into a small cake pan or individual ramekins. Sprinkle the top with shredded coconut, if using, and bake for 40 minutes to 1 hour or until golden brown and the middle has set. The small dishes will finish first so check them frequently and remove from the oven as needed. Let cool before slicing to serve. 

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