Hawaiian Butter Mochi - Vicky Pham (2025)

Jump to Recipe·Print Recipe

It’s made with creamy coconut milk and baked in the oven.

It bouncy. It’s not overly sweet. It’s simply divine.

The best part? The steps are incredibly simple. Just mix everything together and bake. The only challenge is waiting but, trust me, the long bake time is absolutely worth the wait.

Cut it into squares and watch them disappear at parties, potlucks, picnics, or simply enjoy with a cup of coffee/tea.

What is Hawaiian Butter Coconut Baked Mochi?

Hawaiian butter coconut mochi is a chewy, sweet rice flour cake with a satisfyingly springy texture.

As the name suggests, this particular recipe features the wonderful flavor of coconut and butter.

Why You Will Love this Recipe

• Flavor: The combination of sweet rice flour, coconut milk, and butter creates a delicious flavor profile. It’s sweet, but not overly so, with a hint of nuttiness from the coconut.
• Texture: The mochiko flour gives the mochi its signature chewiness. It’s soft, yet slightly firm.
• Versatility: Enjoy Hawaiian butter coconut mochi plain (my favorite), dusted with powdered sugar, or cut into small pieces and use as toppings on ice cream and other desserts.

What You Will Need

• Mochiko flour (sweet rice flour): Mochiko flour is the key ingredient that gives the mochi its chewy texture.
• Sugar: I’m using granulated cane sugar to add sweetness to the mochi.
• Baking powder: Baking powder gives the mochi a lift and prevents it from being too dense. I’m using double-acting baking powder.

• Coconut milk: Coconut milk infuses the mochi with a tropical Hawaiian flavor. If you don’t want to use coconut milk or don’t have any on hand, substitute it with whole milk or a combination of milk and coconut milk to get the needed amount.
• Butter: You can use either salted or unsalted butter but I prefer salted. A bit of melted butter is added to the batter for that buttery richness. A small amount of butter is also needed to spread on the baking pan for the parchment paper to stay in place.
• Vanilla extract: A little bit of vanilla extract to get that wonderful aroma.
• Eggs: Whole eggs to bind the ingredients together. I use the eggs straight from the fridge.

How to Make it

Step 1: Preheat the oven. Butter and lay parchment paper on baking pan.

Step 2: Mix wet ingredients. In a large bowl, mix eggs, sugar, coconut milk, melted butter, and vanilla extract until well combined.

Step 3: Mix dry ingredients. Mix in sweet rice flour and baking powder. Pour the mix into your prepared pan.

Step 4: Bake for 1 hour and 25 minutes or until top is golden.

Step 5: Cut into squares and enjoy.

Pro-Tips

To get more coconut flavor, you can add shredded coconut to the batter. For an extra burst of flavor and crunch, sprinkle more shredded coconut on top of batter, halfway through baking.

You can also try something entirely different! You can add ube extract or paste to the batter for a gorgeous purple color or matcha powder or pandan extract for green.

Storage

Store leftover mochi in an airtight container at room temperature for up to 3 days. For longer storage, place it in the fridge for up to a week.

You can enjoy them warm by heating them briefly in the microwave, at room temperature for their full flavor, or chilled for a refreshing taste.

Similar Recipes: