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Hawaiian Butter Mochi

Delightful Hawaiian Butter Mochi: A Chewy Coconut Treat

Hawaiian Butter Mochi is a gluten-free dessert with a unique chewy texture that combines rich coconut flavor and buttery notes.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 24 squares
Course: Desserts
Cuisine: Hawaiian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Mochiko Flour Sweet glutinous rice flour for chewy texture
  • 1 cup Granulated Sugar Balances richness
  • 1 tablespoon Baking Powder Leavening agent
  • 1/2 teaspoon Salt Enhances flavor
  • 4 large Eggs Room temperature for better mixing
  • 1 cup Whole Milk Provides moisture; non-dairy options available
  • 1 cup Coconut Milk Infuses rich coconut flavor
  • 1/2 cup Butter Melted for easier mixing
  • 1 teaspoon Vanilla Extract Adds aromatic sweetness

Equipment

  • 9x13 inch baking pan
  • Large Mixing Bowl
  • Whisk
  • rubber spatula

Method
 

Step-by-Step Instructions for Hawaiian Butter Mochi
  1. Preheat your oven to 350°F (180°C) and butter a 9x13 inch baking pan, lining it with parchment paper.
  2. In a large mixing bowl, combine Mochiko flour, granulated sugar, baking powder, and salt. Whisk until well-blended.
  3. Add eggs, whole milk, coconut milk, melted butter, and vanilla extract to the dry ingredients. Whisk until smooth and lump-free.
  4. Pour the batter into the prepared baking pan, spreading it evenly.
  5. Bake for 50–60 minutes until golden brown and a toothpick inserted comes out clean.
  6. Once baked, let it cool on a wire rack before slicing into squares.

Nutrition

Serving: 1squareCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 120mgPotassium: 60mgSugar: 10gVitamin A: 250IUCalcium: 50mgIron: 0.5mg

Notes

For best results, use only Mochiko flour and allow the mochi to cool completely before cutting into squares.

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