Butter Mochi

This is by far the best butter mochi recipe that I’ve come upon (and believe me, I’ve made butter mochi over a dozen times). Butter mochi is a popular dessert in Hawaii and it’s perfect to make when you’re in need of a delicious baked good to take to a potluck or party. If you don’t know what butter mochi is, it’s a variation of japanese mochi (a sweet rice cake that is traditionally made by pounding short grained rice into a paste and then molded into shapes). It’s a sweet and chewy cake-like dessert that has a sugary crust and guaranteed to be a tasty treat.

Serving Size: Approximately 24 Bars


  • 1/2 cup unsalted butter, melted
  • 3 cups sugar
  • 1 box (16 ounce) mochiko flour (can be found in many supermarkets and asian grocery stores)
  • 1 can (13.5 ounce) coconut milk (light or full fat)
  • 5 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract


  1. Preheat the over to 350F
  2. Place butter in a microwave safe bowl and melt in microwave for 30 seconds. Let it cool for about five minutes.
  3. While the butter is cooling, in a medium bowl, combine the mochiko flour and baking powder.
  4. In a separate large bowl, mix the butter and sugar until well combined, then add vanilla extract, and eggs (one at a time).  Mix until well incorporated.  Next add in coconut milk,  whisking until well blended.
  5. Add to mochiko mixture in 2 parts to the wet mixture, mixing well between additions.
  6. Pour mixture into a 9” x 13” pan and bake for 30-45 minutes at 350F or until a toothpick comes out clean.  Promptly remove from oven, and let cool completely.  To serve, cut into 1“ x 2” bars.

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