What is the difference between butter mochi and Japanese mochi?

Butter mochi is baked and made with mochiko flour, butter, eggs, and coconut milk—resulting in a chewy, cake-like texture. Japanese mochi is traditionally steamed and pounded from glutinous rice, giving it a stickier, stretchier texture.

Can I make butter mochi without coconut milk?

Yes! While coconut milk gives butter mochi Hawaii its iconic tropical flavor, you can substitute with whole milk or almond milk and a splash of coconut extract for a similar feel.

Is butter mochi gluten-free by default?

It is! Butter mochi is made with sweet rice flour (mochiko) , which contains no gluten. Just double-check that other ingredients (like baking powder) are gluten-free too.

How long does homemade butter mochi last?

At room temperature, it stays fresh for 2–3 days. Stored in the fridge, it keeps for up to 5 days. You can also freeze slices for up to 2 months.

Can you freeze butter mochi for later?

Absolutely. Wrap individual pieces in parchment or plastic wrap, store in an airtight bag or container, and freeze. Reheat gently in the microwave or toaster oven.

What's the best type of flour for butter mochi?

Mochiko flour (sweet rice flour) is the key ingredient. Brands like Koda Farms Blue Star Mochiko are widely used in traditional butter mochi Hawaii recipes.

Butter Mochi Hawaii – The Best Chewy Coconut Dessert You Must Try

Butter Mochi Hawaii – A Chewy Island Classic You’ll Love

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This chewy, buttery, coconut-sweet Butter Mochi Hawaii is a nostalgic island dessert that’s incredibly easy to make, gluten-free, and perfect for sharing at potlucks, picnics, or cozy nights in.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 16 squares
Category: Dessert
Method: Baking
Cuisine: Hawaiian
Diet: Gluten Free

Ingredients

Scale

1 box (16 oz) mochiko sweet rice flour
2 cups granulated sugar
2 tsp baking powder
½ tsp salt
4 large eggs
1 can (13.5 oz) coconut milk
1½ cups whole milk (or oat milk)
½ cup unsalted butter, melted (or plant-based)
1 tsp vanilla extract
Optional: ½ cup shredded coconut for topping

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Mix the wet ingredients. In a large mixing bowl, whisk together the eggs, coconut milk, regular milk, melted butter, and vanilla extract until fully combined and smooth.
Incorporate the dry ingredients. Add mochiko flour, sugar, baking powder, and salt to the bowl. Whisk until the batter is smooth and lump-free. The consistency should be similar to pancake batter—thick but pourable.
Pour the batter into the dish. Carefully pour the batter into your prepared baking dish, spreading it evenly. Optional: Sprinkle shredded coconut evenly across the top for added flavor and texture.
Bake. Place the dish in the center of the oven and bake for 60 to 70 minutes, or until the top is golden brown and the center has set. A toothpick inserted should come out mostly clean.
Cool completely. Remove from the oven and let the butter mochi cool completely in the pan. This helps it firm up and makes slicing easier.
Slice and serve. Cut into 16 squares. Enjoy at room temperature or slightly warmed for the ultimate chewy, buttery treat.

Notes

Let it cool fully before slicing for clean, chewy pieces.
Stores well at room temperature for 2 days or in the fridge for 5.
Freezer-friendly: Wrap individual squares for up to 2 months.
Use flax eggs and plant-based milk/butter to make vegan.

Find it online: https://www.tastieats.com/butter-mochi-hawaii/