Super simple one-bowl Hawaiian Butter Mochi made with glutinous rice flour and coconut. This chewy gluten-free treat is buttery, creamy, and highly addictive!
Looking for more mochi recipe? Try these Black Sesame Mochi Muffins, or these Matcha Mochi Muffins and Miso Tahini Mochi Muffins.
In 2019, I spent 5 weeks in Hawaii doing a pediatric clinical rotation for school. When I wasn't working, I would explore the island while looking for delicious Hawaiian treats. I remember having my first butter mochi. That chewy texture and creamy coconut flavor had me going back again and again. I miss Hawaii so much I almost bought a flight ticket from Los Angeles to Hawaii the other day. The airfare has been all time low so it was extremely tempting!
Because I miss Hawaii so much, I decided to make my own butter mochi. I love making Butter Mochi, because it is a one-bowl recipe that is easy to put together and hard to mess up! It also does not require special equipment, all you need is a large bowl and a whisk or fork to mix the ingredients!
WHAT YOU'LL NEED TO MAKE BUTTER MOCHI:
- Mochiko Flour (glutinouse rice flour)
- Coconut milk
- Evaporated milk
- Granulated sugar
- Unsalted butter, melted
- 3 large eggs
- Baking powder
- Salt
- Unsweetened shredded coconut
First, combine all the ingredients except shredded coconut, in a large bowl. Whisk batter until smooth. Then add shredded coconut and mix until evenly incorporated. If you don't have or don't like shredded coconut, feel free to leave it out.
Grease or line a 9 x 13 inch baking pan with parchment paper. If you are using a 8 x 8 inch pan, baking time might need to be shortened.
Bake at 350°F for 1 hour and 10-15 minutes. I suggest checking at around 1 hour for doneness and continue baking as needed. Let mochi cool completely before serving. Depending on the portion size you cut, this recipe can yield 9 bars, 12 bars, or 24 bars (small bites).
STORAGE
Butter mochi can be stored in an airtight container in the fridge for up to 5 days. To reheat, microwave them for about 10 seconds to soften up.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Hawaiian Butter Mochi with Coconut Milk
- Prep Time: 15 mins
- Cook Time: 1 hr 15 mins
- Total Time: 1 hr 30 mins
- Yield: 12 squares 1x
Description
Super simple one-bowl Hawaiian Butter Mochi made with glutinous rice flour and coconut. This chewy gluten-free treat is buttery, creamy, and highly addictive!
Ingredients
- 454 g (16 oz or 1 whole box) Mochiko Flour
- 13.5 oz (1 whole can) coconut milk
- 354 ml (1 whole can) evaporated milk
- 1 cup granulated sugar
- 113 g (1 stick/½ cup) unsalted butter, melted
- 3 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper or grease generously with butter.
- In a large bowl, combine all ingredients except shredded coconut. Whisk batter until smooth. Then add unsweetened shredded coconut and mix until evenly distributed. Let the batter set for 10-15 minutes.
- Pour the batter into prepared baking pan. Bake for 1 hour and 10-15 minutes, rotating the pan midway through the baking time. Check at around 1 hour for doneness, and increase baking time as needed. Once the top turns golden brown, take butter mochi out of the oven and let cool completely.
- Cut mochi into 9 or 12 or 24 squares. Enjoy!
Notes
Butter mochi can be stored in an airtight container in the fridge for up to 5 days. To reheat, microwave them for about 10 seconds to soften up.
- Category: Dessert
- Cuisine: Hawaiian, Japanese
Keywords: butter mochi, coconut, mochi
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