Hawaiian Butter Mochi Recipe

Ingredients

• 267 g (1⅓ cups)granulated sugar
• 454 g (1 box; 16 oz)Mochiko flour
• 10 ml (2 teaspoons)baking powder
• 2.5 ml (½ teaspoon)kosher salt
• 4 largeeggs
• 170 g (½ cup)honey
• 5 ml (1 teaspoon)vanilla extract
• 355 ml (1 can; 12 oz)evaporated milk
• 397 g (1 can; 14 oz)coconut milk
• 120 ml (½ cup)extra-virgin olive oil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Prepare the pan

   Grease a 23 × 33 cm (9 × 13-inch) pan and set it aside.

3. 3

   Mix dry ingredients

   Combine the sugar, Mochiko flour, baking powder and salt in a large mixing bowl, then set aside.

4. 4

   Whisk wet ingredients

   In a separate bowl, whisk the eggs with the honey, vanilla, evaporated milk and coconut milk. Gradually whisk in the olive oil.

5. 5

   Combine the mixtures

   Pour the wet mixture into the dry ingredients and stir until the batter is smooth; a few small lumps are fine.

6. 6

   Bake the mochi

   Pour the batter into the greased pan and bake for 1 hour, until the edges are golden brown.

7. 7

   Cool completely

   Remove the pan from the oven and leave the mochi to cool to room temperature.

8. 8

   Cut and serve

   Cut into bite-sized pieces and serve.

What is Hawaiian butter mochi?

Butter mochi is a chewy baked dessert associated with Hawaii, made with glutinous rice flour rather than wheat flour. Its stretchy, pleasantly dense texture sets it apart from a conventional cake.

Here, coconut milk and evaporated milk bring richness, while olive oil replaces butter and honey adds a floral note. The batter is baked in one pan, then cut into small pieces for sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 353 calories, 7g protein, 52g carbs, 14g fat.

The rice flour and sugar provide most of the carbohydrates, while the olive oil and coconut milk contribute much of the fat. Eggs and milk add protein. Serve a piece with fresh fruit or alongside a protein-rich snack to make a more balanced plate.

Why Mochiko matters

Rice flour: Mochiko is glutinous rice flour, which gives the bake its characteristic chewy, elastic bite. It is not ordinary rice flour, so use the specified type for the intended texture.

Mixing a smooth batter

Dry ingredients: Stir the flour, sugar, baking powder and salt together before adding the wet mixture, so they are distributed through the batter.

Wet ingredients: Whisk the eggs and liquids together first, then add the olive oil gradually. Stir the combined batter until smooth, but do not worry about a few small lumps.

Getting the bake right

Pan preparation: Grease the 23 × 33 cm pan before pouring in the batter so the baked mochi is easier to release and cut.

Doneness: Bake at 175°C for 1 hour. Golden-brown edges are the cue given in the recipe; allow the pan to cool fully before slicing.

The texture to expect

Mochi texture: The centre should be chewy and stretchy rather than light and crumbly like a sponge cake. Cooling to room temperature helps the pieces hold their shape when cut.

Serving ideas

Small pieces: Cut the cooled bake into bite-sized portions, as its chewy texture makes it easy to enjoy a little at a time.

Alongside: Serve with unsweetened tea or coffee to balance the dessert's sweetness, or add fresh fruit for a simple accompaniment.

Recipe notes & tips

• Measure the Mochiko flour carefully so the texture stays consistent.
• Whisk the olive oil into the wet ingredients gradually to help it disperse through the mixture.
• Scrape the sides and bottom of the bowl as you stir so dry flour does not remain unmixed.
• Use the golden-brown edges as the recipe's visual cue after the 1-hour bake.
• Let the mochi cool to room temperature before cutting for neater pieces.

Variations

• Citrus note: Add finely grated citrus zest for a fresh aromatic accent.
• Sesame finish: Sprinkle sesame seeds over the batter before baking for a nutty touch.
• Coconut topping: Scatter unsweetened desiccated coconut over the top before baking.
• Honey flavour: Use a fragrant honey to bring its floral character further forward.
• Smaller portions: Cut the cooled bake into smaller squares for bite-sized servings.

Common mistakes to avoid

• Using ordinary rice flour: It will not give the same chewy texture; choose Mochiko or another glutinous rice flour.
• Adding the oil all at once: Whisk it in gradually so it blends more evenly into the wet mixture.
• Overmixing to remove every lump: A few small lumps are acceptable, so stop once the batter is mostly smooth.
• Skipping the greasing: Grease the pan before adding the batter to make serving easier.
• Cutting while hot: The pieces may be harder to handle; wait until the mochi reaches room temperature.

How to store

Keep cooled pieces in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring them to room temperature before serving, or warm briefly in the microwave if you prefer them soft.

Frequently asked questions