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    Home

    Butter Mochi Recipe

    Last Updated On: Apr 14, 2025 by Aarthi

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    "Hawaiian Butter Mochi is a classic hawaiian treat made using glutinous rice flour and butter. Butter Mochi cake taste so chewy and buttery."

     

    Looking for Similar Recipe, Check out Sweet Bean Mochi

    Butter Mochi is very new to me. I have never tasted it or heard about it before. It is very recently I heard about it from a friend's instagram page. It was very interesting so thought of giving it a try.

    I thought to stop baking for a little while and concentrate more on cooking (I have been baking a lot for Christmas that’s why) but yesterday I was so tempted by a friend's butter mochi post in instagram. That was the first time I heard about it. Luckily I had all the ingredients. So tried it first thing in the morning. I was very surprised by the taste never expected it. It is chewy and delicious. Plus it is gluten free since it is made using glutinous rice flour. Thanks to her for the inspiration. Next time I will bake it in a smaller pan so the pieces would be more chewy.

    The one ingredient which you need for butter mochi is glutinous rice flour, you can easily find it on amazon these days. It comes in 500 grams & 1 kg pack.

    Table of Contents

    • Looking for more glutinous flour recipes,
    • Goad Poale
    • Kanom Krok
    • HOW TO MAKE BEST HAWAIIAN BUTTER MOCHI
    • TIPS FOR MAKING PERFECT CHEWY HAWAIIAN BUTTER MOCHI
    • STORAGE
    • IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
    • CHECK OUT MY HAWAIIAN MANGO BREAD
    • 📖 Recipe Card
    • Butter Mochi Recipe
    • STORAGE

    Looking for more glutinous flour recipes,

    Goad Poale

    Kanom Krok

     

    This recipe is ridiculously easy. You barely even have to measure anything, because you just dump a can of this, a can of that, and a box of mochiko. ALL you have to do is mix, pour, bake, cut. SO easy and the result is so delicious! Fattening, yes, but delicious. And isn’t it okay to indulge sometimes?

    Hawaiian Butter Mochi is totally addictive.

    HOW TO MAKE BEST HAWAIIAN BUTTER MOCHI

    1. Butter : i used ½ cup of butter, you can add extra ¼ cup if you want it to be rich. but i found out that ½ cup (100 grams) butter to be perfect.
    2. Sugar: i used normal sugar which i powdered in a blender by myself.
    3. Glutinous rice flour: you have to use glutinous rice flour | mochiko | sweet rice flour for the proper texture.
    4. Other stuffs: coconut milk adds nice coconut flavour and the fragrant.
    5. Baking: never over bake this bake just right.
    6. Pan Size Matter: bake mochi in a smaller pan with depth which creates more chewiness.

     

    TIPS FOR MAKING PERFECT CHEWY HAWAIIAN BUTTER MOCHI

    1. Use glutinous rice flour | sweet rice flour for proper texture. It is also called as sushi rice flour | mochi flour | mochiko. Normal rice flour doesn't work.
    2. Don't skip on the butter, it adds nice flavour.
    3. Use thick creamy coconut milk for more coconut flavour.
    4. You can use evaporated milk instead of regular milk. but regular milk work just fine.
    5. Don't over bake the cake else it will turn hard.
    6. Use right size pan so the cake will have depth and more chewiness. I used larger pan so my cake was shallow. More thick cake taste more chewy and delicious.

    STORAGE

    If you can resist this cake stays good for 2 days at room temp. But it is best served fresh.

     

    IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:

    • Upside Down Orange Cake

    • Banana Upside Down Sundae

    • Pineapple Sundae

    • Pineapple Cake

    • Eggless Apple Cake

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

     

    CHECK OUT MY HAWAIIAN MANGO BREAD

    📖 Recipe Card

    Butter Mochi Recipe

    Delicious butter mochi which taste chewy and buttery. This gluten free dessert is made using glutinous rice flour and is my all time favorite.
    No ratings yet
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 12 pieces
    Calories: 295kcal

    Equipment

    • Mixing Bowl
    • oven
    • hand beater

    Ingredients

    • ½ cup Soft Unsalted Butter 100 grams
    • 1 ½ cup Sugar
    • 1 ½ cup Glutinous Rice Flour
    • ½ tsp Baking powder
    • 1 tsp Vanilla Extract
    • 2 large Eggs
    • ½ can Coconut Milk 200 ml
    • 1 cup Milk
    • ½ tsp Baking Powder

    Instructions

    • Preheat oven to 180 degree C. Line a square pan with parchment paper and set aside.
    • Take butter in a bowl and mix well till creamy.
    • Add in sugar and vanilla extract and beat till creamy.
    • Add in ½ of the rice flour and mix.
    • Add in one egg and combined.
    • Now add remaining rice flour along with Egg.
    • Add in coconut milk and regular milk and mix gently.
    • Spoon this into a baking pan and spread evenly.
    • Pop this in oven and bake for 50 mins to 1 hour.
    • Remove and cool for 20 mins.
    • Slice and serve.

    Notes

    1. Use glutinous rice flour | sweet rice flour for proper texture. It is also called as sushi rice flour | mochi flour | mochiko. Normal rice flour doesn't work.
    2. Don't skip on the butter, it adds nice flavour.
    3. Use thick creamy coconut milk for more coconut flavour.
    4. You can use evaporated milk instead of regular milk. but regular milk work just fine.
    5. Don't over bake the cake else it will turn hard.
    6. Use right size pan so the cake will have depth and more chewiness. I used larger pan so my cake was shallow. More thick cake taste more chewy and delicious.

    STORAGE

    If you can resist this cake stays good for 2 days at room temp. But it is best served fresh.

    Nutrition

    Serving: 1servings | Calories: 295kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 65mg | Potassium: 89mg | Fiber: 1g | Sugar: 26g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Pictorial:

    1)Take butter in a bowl

    2)Cream it using a electric beater

    3)Add in sugar. i used powdered sugar.

    4)Add vanilla extract and cream again till fluffy.

    5)Add in ⅓rd of the rice flour

    6)Add in one egg

    7)Cream till fluffy

    8)Add in another egg.

    9)Cream till mixed

    10)Add in another ⅓rd of rice flour

    11)Add in coconut milk

    12)Add in remaining flour

    13)Add in milk

    14)Add in baking powder

    15)Cream till fluffy.

    16)Spoon it into parchment lined baking tray.

    17)Bake till done

    18)Now the cake is baked

     

    19)Slice and serve

     

    20)Enjoy

     


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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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    Comments

    1. Jissu

      at

      Hi Aarthi,pls suggest the oven temp this has to be baked in?

      Reply

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