Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (2024)

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This classic Hawaiian Butter Mochi is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! A tropical treat made with mochiko glutinous rice flour and coconut cream, this mochi cake is incredibly easy to make. Here’s a step-by-step guide on how to make this dessert at home.

Alongwith our Matcha Mochi and Mango Mochi, thisButter Mochi dessert is always on our special must-make list. Can you tell welove our mochi recipes?!

Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (1)

Hawaiian Butter Mochi

Butter mochi is a local Hawaiian treat, somewhat like a cross between a butter cake and Japanese mochi. It’s sweet and chewy, with a nice golden top. It’s usually baked in a tray and then cut into squares, like brownies. Butter mochi cake is very easy to make, and all you need to do is: Mix & Bake!

Butter Mochi Ingredients& Substitutions

Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (2)
  • Mochiko – or Glutinous Sweet Rice Flour. This recipe uses Mochiko flour. Note that it’s different from the regular glutinous rice flour. You can find them in most Japanese grocery stores, or order themonlinefrom Amazon.
  • Butter– it adds a delicious flavor to the mochi cake. It’s best to use real butter (unsalted), and you’ll need to meltit first.
  • Coconut Cream – I used unsweetened coconut cream in this recipe. You can sub canned coconut milk, but I find the coconut cream produces the butter mochi with a better and firmer texture. You will find it at most Asian grocery stores, or order online from amazon.
  • Milk – I used skim milk, but you can sub whole milk if you prefer.
  • Sugar– use the regular granulated sugar for this recipe.
  • Baking Powder– this helps the mochi to puff up a little bit, so don’t skip it.
  • Vanilla Extract – it adds a nice vanilla flavor and aroma to your mochi.
  • Eggs – they add structure and stability to the cake.

How to Make Butter Mochifrom Scratch

Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (3)

1. Preheat the oven to 350°F (177°C), and line an 8-inch square baking pan with parchment paper.

2. Beat the eggs, and then add vanilla and milk. Mix well.

Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (4)

3. Whisk together mochiko, sugar, and baking powder.

4. Add the dry ingredients to the egg and milk mixture. Mix well.

Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (5)

5. Add melted butter and coconut cream. Mix until the batter is completely smooth with no lumps.

6. Pour the batter into the baking pan, and bake for 1 hour or until the cake turns golden brown.

Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (6)

7. Remove the mochi cake from the oven and allow it to cool to room temperature. Then use the parchment to lift the cake out of the pan.

8. Use a sharp knife to cut into squares. (I like to cut off the edges and cut the cake into equal squares.)

Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (7)

Tips for Making the PerfectMochi Cake

  • Lining the baking pan with parchment paper will prevent the mochi cake from sticking to the pan.
  • I used an 8”x8” baking pan, but you can double the recipe and use a 9”x13” baking pan.
  • Make sure there are no lumps in the batter before baking. If there are bubbles on the surface, simply pop them out with a toothpick.
  • The baking time may vary depending on your oven. I suggest checking after 50 minutes. If the surface is getting too dark but the inside hasn’t been cooked completely, you can cover with a piece of aluminum foil and keep baking.
  • Let your cake cool down to room temperature before cutting.

FrequentlyAsked Questions

How Long Does Butter MochiDessert Last?

The butter mochi tastesthe best on the day they’re made. Here are our tips for storing it for lateruse:

  • Store in an airtight container at room temperature for up to 3days.
  • Store in an airtight container in the refrigerator for up to 2weeks.
  • Wrap tightly with plastic wrap and store in an airtightcontainer for up to 1 month.

It’sbetter to heat them up after storing in the fridge or freezer. To reheat: Warmin microwavefor 10 second increments until warm.

Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (8)

How Many Calories in Butter Mochi Cake?

I cut the mochi cake into 16 pieces, and each of them has about 166 calories.

What Does It Taste Like?

This butter mochi cake issoft and chewy, with a bouncy texture. It’s also sweet and buttery, withcoconut flavor. Heavenly delicious!

What’s the DifferenceBetween Mochiko and Regular Glutinous Rice Flour?

Unlike the regular glutinous rice flour, mochiko is made from short-grain glutinous rice. The production processes are also very different. Mochiko or Shiratamako are used in most mochi and daif*cku recipes such as Mochi Ice Cream, Strawberry Mochi, and Green Tea Mochi.

For this recipe, you’ll need to use mochiko. The regular glutinous rice flour won’t work well. If you only have glutinous rice flour at home, you can try out Mango Mochi, which is also a tropical style delicious dessert.

Butter Mochi Cake Variations

  • Coconut flakes or other fillings like lemon and banana can be added for different flavored butter mochi.
  • You can add ube extract for purple color ube mochi, or add matcha powder for green tea matcha butter mochi.

If You Love This Recipe Try These Out:

Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (9)
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Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (12)

If you tried this recipe, let me know how your butter mochi turns out in the comments below!

Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (13)

Hawaiian Butter Mochi Recipe (+VIDEO)

This classic Hawaiian Butter Mochi is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! A tropical treat made with mochiko glutinous rice flour and coconut cream, this mochi cake is incredibly easy to make. Here’s a step-by-step guide on how to make this dessert at home.

5 from 8 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 16 pieces

Author: Izzy

Calories: 166kcal

Ingredients

  • 2 cups Mochiko glutinous sweet rice flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 cup milk
  • 5 tablespoons unsalted butter (melted)
  • 1/2 teaspoon vanilla extract
  • 1 can 14-oz coconut cream (or canned coconut milk)

Instructions

  • Preheat the oven to 350°F (177°C), and line an 8-inch square baking pan with parchment paper and set aside. (if double the recipe, you can use a 13*9-inch baking pan.)

  • Beat the eggs, and then add vanilla and milk. Mix well.

  • In a large bowl, combine all the dry ingredients: mochiko, sugar, and baking powder.

  • Add the dry ingredients to the egg and milk mixture. Mix well. (It’s better to use a spatula as the mixture is relatively thick.)

  • Add melted butter and coconut cream. Mix until the batter is completely smooth with no lumps.

  • Pour the batter into the baking pan. Use a spatula to smooth the surface.

  • Bake for 1 hour or until the cake turns golden brown.

  • Remove from the oven and allow the mochi cake to cool to room temperature. Then use the parchment to lift the cake out of the pan.

  • Use a sharp knife to cut into squares. (I like to cut off the edges and cut the cake into equal squares.)

Notes

  • It’s important to line the baking pan with parchment paper as this will prevent the mochi cake from sticking to the pan.
  • Make sure there are no lumps in the batter before baking. If there are bubbles on the surface, simply pop them out with a toothpick.
  • The baking time may vary depending on your oven. I suggest checking after 50 minutes. If the surface is getting too dark but the inside hasn’t been cooked completely, you can cover with a piece of aluminum foil and keep baking.
  • Make sure to let your cake cool down to room temperature before cutting.

Video

Nutrition

Calories: 166kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 38mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 151IU | Calcium: 29mg | Iron: 1mg

Author: Izzy

Course: Dessert

Cuisine: Hawaiian

Keyword: Butter Mochi, Butter Mochi Recipe, Hawaiian Butter Mochi, Mochi Cake

Tried this recipe?Follow or tag us on Pinterest @izzycooking

Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (14)
Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (2024)

FAQs

What is Hawaiian mochi made of? ›

Many families pride themselves on having “the best” butter mochi recipe, and while recipes vary slightly from family to family, the base ingredients are pretty standard: a box of mochiko (glutinous or sweet rice flour), butter, coconut milk, some kind of other milk (evaporated, whole, skim, etc.), eggs, baking soda, ...

Why is my butter mochi not chewy? ›

Regular rice flour will not give you a chewy texture, so your butter mochi will not be mochi-ee. So make sure to use glutinous rice flour. It really is the most important ingredient for this recipe. You can find this kind of flour in most East Asian stores.

What is mochi cake made of? ›

Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake has a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free. Based on Hawaiian butter mochi, this highly adaptable version can even be made dairy-free by using coconut oil and coconut milk.

Does mochi cake need to be refrigerated? ›

I recommend storing leftover cake at room temperature in an airtight container. It will be good for one to three days. If you refrigerate, the mochi texture will harden up. I do not recommend freezing this mochi cake.

Why is mochi popular in Hawaii? ›

Mochi was brought to Hawaii by Japanese plantation workers in the mid-1800's. To ring in the New Year, family and friends come together for the mochitsuki ceremony, pounding mochi to bring peace, prosperity, good health, and happiness.

Why is mochi healthy? ›

Mochi is one of the few carbohydrate sources that is packed with protein, and is free from cholesterol.

Can butter mochi be left out overnight? ›

Butter mochi can last for up to three days left at room temperature. A week in the fridge, or if frozen up to a month. If you freeze the butter mochi to consume simply take them out and put them in the microwave for a minute to defrost.

Does butter mochi go bad? ›

Fresh mochi and homemade mochi can get hard/go bad quickly. It's best to consume it within 1-2 days if you leave it at room temperature. Otherwise, you can extend its life by storing mochi in the fridge.

What do you eat with mochi cake? ›

Because it's not dry like traditional cake, mochi cake doesn't even need icing; you can eat it on its own, or top it with toasted coconut, sesame seeds, powdered sugar, or lemon curd.

Is Mochi cake good for you? ›

When you combine rice and seaweed, mochi is low in saturated fat and very low in cholesterol. It is also a good source of Vitamins A, C, E (Alpha Tocopherol), and K, Niacin, Pantothenic Acid, and Phosphorus. It's also a very good source of Riboflavin, Folate, Calcium, Iron, Magnesium, Copper, and Manganese.

How long does mochi cake last? ›

Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

What's the difference between mochi and mooncake? ›

餅(Mochi) is a Japanese food made from rice, while 月餅(mooncake) is a Chinese food made from wheat. In fact, the Chinese character for "餅" refers to a certain food made from wheat, while in Japanese kanji it refers to a certain food made from rice, as mentioned above.

What is the difference between Daif*cku and mochi? ›

But what is daif*cku exactly and what does daif*cku mean? It's actually just a mochi that's been stuffed or filled, most commonly with red bean paste but often with other flavors too. In fact, just like there are many types of mochi, daif*cku has many variants - some of which we'll touch on in this article.

Can you reheat mochi cake? ›

The cake can be stored in an airtight container in the fridge for up to 3 days; reheat in the oven or microwave until warm and soft.

Does Hawaiian mochi need to be refrigerated? ›

Leftovers: Store the butter mochi in an airtight container at room temperature for up to 2 days. Afterwards, refrigerate or freeze it. Reheat: You can microwave it but if you want that crispy crust back, reheat it in the toaster oven until it's soft throughout and the surface and edges crisp up.

What is mochi in Hawaii? ›

A brief History of the Japanese Rice Cake Delicatessen. If you were to walk by a dessert table at a party in Hawaii, chances are, you're going to see mochi — a small, often colorful, rice cake dessert covered in potato starch.

Where did Hawaiian mochi come from? ›

Brought to Hawaii by Japanese plantation workers in the 1800's, mochi has a long history dating back to the late 700's. Ancient samurai's would take mochi with them when they journeyed for battle as it was easy to prepare and traveled well.

Are mochi donuts Hawaiian? ›

Mochi donuts, also known as poi mochi, are a fusion pastry crossing traditional American-style doughnuts and Japanese mochi. The mochi donuts' "hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew". An early iteration can be traced back to Hawaii in the early 1990s.

References

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