Hawaiian Butter Mochi Recipe – Gluten Free Dessert

Hawaiian Butter Mochi is a classic Hawaiian treat made using glutinous rice flour, butter, coconut milk, sugar, eggs and butter. Butter Mochi cake taste so chewy and buttery and naturally gluten free, hence the name. In this blog post, learn how to make perfect butter mochi with step by step pictures and video.

Butter Mochi

Butter Mochi is very new to me. I have never tasted it or heard about it before. It is very recently I heard about it from a friend’s Instagram page. It was very interesting so thought of giving it a try.

This recipe is ridiculously easy. You barely even have to measure anything, because you just dump a can of this, a can of that, and a box of mochiko. ALL you have to do is mix, pour, bake, cut. SO easy and the result is so delicious! Fattening, yes, but delicious. And isn’t it okay to indulge sometimes?

About Butter Mochi

I thought to stop baking for a little while and concentrate more on cooking (I have been baking a lot for Christmas that’s why) but yesterday I was so tempted by a friend’s butter mochi post in Instagram. That was the first time I heard about it. Luckily I had all the ingredients. So tried it first thing in the morning.

I was very surprised by the taste never expected it. It is chewy and delicious. Plus it is gluten free since it is made using glutinous rice flour. Thanks to her for the inspiration. Next time I will bake it in a smaller pan so the pieces would be more chewy.

The one ingredient which you need for butter mochi is glutinous rice flour, you can easily find it on amazon these days. It comes in 500 grams & 1 kg pack. Looking for Similar Recipe, Check out Sweet Bean Mochi

Looking for more glutinous flour recipes,

Goad Poale

Kanom Krok

HOW TO MAKE BEST HAWAIIAN BUTTER MOCHI

1. Butter : i used ½ cup of butter, you can add extra ¼ cup if you want it to be rich. but I found out that ½ cup (100 grams) butter to be perfect.
2. Sugar: I used normal granulated sugar
3. Glutinous rice flour: you have to use glutinous rice flour | mochiko | sweet rice flour for the proper texture.
4. Other stuffs: coconut milk adds nice coconut flavour and the fragrant.
5. Baking: never over bake this bake just right.
6. Pan Size Matter: bake mochi in a smaller pan with depth which creates more chewiness.

Ingredients

Glutinous Rice Flour – This is the main ingredient for making butter mochi. Glutinous rice flour which gives the iconic chewy texture to the cake. It also helps make this gluten free. You cannot swap it for regular rice flour.

Sugar – use granulated sugar for this recipe which is perfect. Brown sugar will not work well.

Butter – make sure to use unsalted butter and it should be melted and cooled.

Eggs – eggs are the main ingredients which helps the cake bake and set.

Baking powder – a small amount of baking powder helps with the lift of the cake and also makes it soft.

Coconut milk – coconut milk is important for the flavour. You can use coconut cream for more rich flavour.

Milk – if you want to keep this dairy free, you can use any dairy free milk or even use coconut milk.

Salt – a pinch of salt, enhances the taste.

Hacks

1. Use glutinous rice flour | sweet rice flour for proper texture. It is also called as sushi rice flour | mochi flour | mochiko. Normal rice flour doesn’t work.
2. Don’t skip on the butter, it adds nice flavour.
3. Use thick creamy coconut milk for more coconut flavour.
4. You can use evaporated milk instead of regular milk. but regular milk work just fine.
5. Don’t over bake the cake else it will turn hard.
6. Use right size pan so the cake will have depth and more chewiness. I used larger pan so my cake was shallow. More thick cake taste more chewy and delicious.

Storage

If you can resist this cake stays good for 2 days at room temp. But it is best served fresh.

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Butter Mochi (Step by Step Pictures)

1)Line a baking pan with parchment paper and preheat oven to 180 degree C.

1)This is the main ingredient for making butter mochi. Glutinous rice flour which gives the iconic chewy texture to the cake. It also helps make this gluten free.

2)take rice flour and sugar in a bowl. I used granulated sugar.

3)Add in salt.

4)Add in baking powder.

5)Add in vanilla powder. Instead of this, you can use vanilla extract too.

6)Mix this gently so the dry ingredients is evenly mixed.

7)Add in coconut milk and milk.

8)Add in eggs. Mix it to a smooth batter.

9)Add in melted butter.

10)Mix the batter really well so the butter is evenly mixed into the batter.

11)The batter will be slightly thin in consistency.

12)Pour the batter into the pan.

13)Bake the cake until it is cooked.

14)Remove it from oven and allow it to cool in the pan for 20 minutes.

15)Un mould the cake into a serving platter.

16)Cut into cubes and enjoy.

More Hawaiian Recipes

📖 Recipe Card

Butter Mochi Recipe (Hawaiian Butter Mochi)

Hawaiian Butter Mochi is a classic Hawaiian treat made using glutinous rice flour, butter, coconut milk, sugar, eggs and butter. Butter Mochi cake taste so chewy and buttery and naturally gluten free, hence the name. In this blog post, learn how to make perfect butter mochi with step by step pictures and video.

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Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 16 pieces

Calories: 236kcal

Equipment

• Mixing Bowl & Whisk

• OTG

• 23 cm square baking pan

• Parchment Paper

Notes

1. Use glutinous rice flour | sweet rice flour for proper texture. It is also called as sushi rice flour | mochi flour | mochiko. Normal rice flour doesn’t work.
2. Don’t skip on the butter, it adds nice flavour.
3. Use thick creamy coconut milk for more coconut flavour.
4. You can use evaporated milk instead of regular milk. but regular milk work just fine.
5. Don’t over bake the cake else it will turn hard.
6. Use right size pan so the cake will have depth and more chewiness. I used larger pan so my cake was shallow. More thick cake taste more chewy and delicious.

Storage

If you can resist this cake stays good for 2 days at room temp. But it is best served fresh.

Nutrition

Serving: 1servings | Calories: 236kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 84mg | Potassium: 81mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 228IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg

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