Hawaiian Butter Mochi Recipe {Gluten Free} (2024)

Soft and chewy Hawaiian Butter Mochi is an iconic Hawaiian treat made with sweet rice flour or glutinous rice flour. It will transport you to the island of Hawaii in just one bite!

Looking for more butter mochi recipes? Try this smaller batch Chocolate Mochi, or these Green Tea Mochi and Guava Mochi baked in a mini muffin pan.

What is Hawaiian Butter Mochi?

Hawaiian Butter Mochi is a local Hawaiian treat made with sweet rice flour, also called glutinous rice flour, along with butter, eggs, coconut milk, evaporated milk, and a few other typical ingredients such as sugar, baking powder and vanilla extract. Coconut flakes or other fillings can be added for different flavored butter mochi.

The butter mochi is baked like you would a sheet cake in a 9”x13” baking pan, and then divided into smaller portions for serving. You can consider it a type of cake, but locals don’t call it a Mochi cake, simply butter mochi or Hawaiian butter mochi will do.

The difference between Japanese Mochi and Hawaiian Butter Mochi

Japanese mochi is typically made with steamed sweet rice, pounded until smooth and stretchy, then it is formed into balls or smaller portions. Japanese mochi can be plain, or filled with sweet red bean paste, or infused with other flavors. But this type of mochi is not baked and is completely different from Hawaiian butter mochi.

Did you know there is also a version of Japanese Butter Mochi?

However, there is also a version of Japanese Butter Mochi, only made in the Akita prefecture in northern Japan. This version of Akita butter mochi is also made with pounded steamed sweet rice and then melted butter, sugar and egg yolks are kneaded into the already smooth and stretchy mochi.

Again, this type of butter mochi is not baked, and resembles the traditional Japanese mochi more than the Hawaiian butter mochi due to the way it is made. I learned about Japanese butter mochi via TabiEats, one of my favorite Youtubers for all things Japanese food and travel.

Ingredients in Hawaiian Butter Mochi recipe

Mochiko

One of the main ingredients is Mochiko (or sweet rice flour, also known as glutinous rice flour). This type of rice has a shorter grain and is very sticky when cooked. You need to purchase the correct type of rice flour for this recipe to work.

I typically use Koda Farms Mochiko, as pictured. You should be able to find this at most Asian grocery stores. My local Stater Bros carries it in the Asian or International aisle.

There are also other brands of sweet rice flour. I know my mom usually buys the Vietnamese brand but I have not tried any other brands to tell whether there would be a significant difference. I would expect the recipe to work fine with other brand sweet rice flour.

But I must stress that you need to buy Mochiko or sweet rice flour, not regular rice flour. Regular rice is not as sticky as sweet rice and the texture will not be the same.

Can I use shiratamako?

Shiratamako is another type of sweet rice flour, but it comes in larger lumps and not as a fine powder like Mochiko. If you have shiratamako handy, I expect you can use it in place of Mochiko, after you break up the lumps.

However, it’s actually a lot more expensive due to the difference in processing method, so you better save it for making other types of more refined Japanese mochi confections. Nami from Just One Cookbook has a detailed post about Shiratamako and how it differs from Mochiko if you’re interested.

➤ Substitution: There is ABSOLUTELY NO substitution for mochiko.

Coconut cream or coconut milk

I use unsweetened canned coconut cream and sometimes just unsweetened canned coconut milk if I don’t have coconut cream. The canned coconut cream has higher fat content than the canned coconut milk, you can find both at Sprouts.

Otherwise, any brand of coconut milk should work in this recipe, you will find a variety at Asian grocery stores and any supermarket nowadays. But I will note that you need to use the canned coconut milk variety and not the refrigerated carton ones, those are very light and watery.

➤ Substitution: For the best traditional butter mochi, I don’t recommend substituting the coconut cream or milk. But if you cannot find either, half and half (or unsweetened coffee cream) is a good substitute due to the similar fat content.

Evaporated milk

Evaporated milk also adds another layer of creamy rich taste to this butter mochi. You can make your own evaporated milk by simmering whole milk until the volume is reduced by half.

➤ Substitution: homemade evaporated milk, a mixture of whole milk + half and half (3:1) or whole milk + cream (7:1).

Coconut flakes

Coconut flakes may or may not be a traditional ingredient in Hawaiian butter mochi, but I like the addition for extra coconut flavor and another layer or texture. If you prefer a completely smooth butter mochi, you can omit these.

➤ Substitution: there is no substitution for coconut flakes, but you can omit or use a different add-in like crushed macadamia nuts for example.

Other ingredients

• Butter – I use unsalted butter here.
• Eggs
• Pure vanilla extract – for the best flavor, avoid imitation vanilla flavoring.
• Baking powder – baking soda is not a substitution for baking powder. Baking soda needs an acidic environment to work and this recipe does not provide that. You must use baking powder.

➤ Learn more about baking powder and baking soda.

How to Make Hawaiian Butter Mochi

This Hawaiian Butter Mochi recipe is a true one bowl recipe. You don’t need any fancy equipment to make it, just a mixing bowl, a hand whisk and a spatula. But you can definitely use your stand mixer if your mixing bowl is big enough.

1. Mix together the melted butter and sugar in a large mixing bowl.
2. Beat in the eggs, and the rest of the wet ingredients: coconut milk, evaporated milk, and vanilla. Beat the ingredients in as you add them or beat them all together at the end. But it is easier to at least get the eggs first.
3. Now add the dry ingredients: mochiko and baking powder.
4. Stir until completely smooth.
5. Fold in the coconut flakes.
6. Transfer to a buttered baking pan and bake until golden brown and cooked through.

Baker’s Tips

• This recipe is gluten free since there is no wheat flour in it. Even though the rice flour is also called “glutinous rice flour”, there is no gluten in it.
• You can bake this recipe in two 8”x8” baking pans. I have not done this myself but some readers have. The baking time will need to be shortened, I suggest checking around 25 – 30 minutes for doneness and continue baking as needed.
• The baking time can vary from 50 minutes up to 75 minutes depending on your oven temperature. If the top starts to get too brown but the inside is not done, tent it with a large piece of foil to keep the top from burning.
• This recipe will make at least 24 servings and possibly more if you cut them smaller. For a smaller batch, try these mini Coconut Mochi muffins, they are also a little bit lighter as well.

Storage

Butter mochi tastes best when fresh, especially because this type of treat can lose its bounciness when it is days old. But reheating it can make it tender and moist again.

It will keep at room temperature for a couple of days. Because it is a very moist treat, if kept out too long it can go bad, especially in very warm weather. In this case, it is best to refrigerate the butter mochi, it will last up to 2 weeks.

Can you freeze butter mochi?

Yes, wrap each piece well in plastic and/or foil. Place them in a freezer bag and freeze for up to 3 months. Thaw completely at room temperature before serving.

Reheating butter mochi

Refrigerated and frozen butter mochi will lose their bounciness once thawed. You will want to heat them up in the microwave for about 20 seconds to soften them. To microwave, either wrap the piece of butter mochi in plastic or a damp paper towel to keep them from drying out.

Other tropical recipes you’ll love

• Banana Bread French Toast
• Pani Popo
• White Chocolate Macadamia Nut Cookies
• Hummingbird Cake
• Tropical Mango Oatmeal Cookies

For a complete list of Hawaiian and Hawaiian inspired recipes, check out my roundup post containing 20 Tropical Hawaiian Recipes!

If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

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This post was originally published on 7/5/2018. The post has been updated and republished on 6/22/2020 with the latest improvements, extra tips, and a video to help you in the kitchen.