Butter Mochi Recipe - Food.com (2024)

Editors' Pick

"Butter mochi is a beloved dessert here in Hawaii. It is essentially a baked custard. Mochiko sweet rice flour provides its unique, soft, chewy, sticky consistency. As one reviewer noted, it may be a little sweet for some tastes, but I recommend using no less than 2 cups of sugar. I originally put down 375 degrees as the baking temperature because in my gas oven, it saved me 10-15 minutes of baking time and still came out exactly the same way. But most butter mochi recipes will call for 350 degrees. Mochiko flour can be found in the Asian/Oriental aisles. The brand I use comes in a white box with a blue star on the front."

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photo by Jonathan Melendez

Ready In:: 55mins
Ingredients:: 9
Serves:: 32-48

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ingredients

1 (16 ounce) box mochiko sweet rice flour
2 - 2 ¹⁄₂ cups sugar
2 teaspoons baking powder
¹⁄₄ teaspoon ground cinnamon (optional)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk
3 eggs
2 teaspoons vanilla
¹⁄₂ cup butter, melted

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directions

Preheat oven to 350 degrees.
Grease a 13x9x2" pan.
In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
Make a well in the dry ingredient and incorporate the liquid ingredients.
Stir in melted butter.
Pour into pan, and tap pan to settle batter.
Bake for 45-60 minutes until golden brown.
Cool at least 2 hours before cutting.

Questions & Replies

I have never heard of or seen this dessert. How do you eat it? With a fork, or spoon, or do you pick it up with your hands? Is it stable at room temperature or does it need to be refrigerated?

ardis1024

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Reviews

This was my first time trying butter mochi and it was delicious! It's different than anything I've ever had before, but oh so good! I highly recommend this recipe!

Jonathan Melendez
This is an excellent butter mochi. It has the right amount of sweetness, and the crystallized crust which forms on the top and sides of the pan are total bonus points. The recipe makes a 9x13 pan, which serves, um, what, two? Okay, if you gotta share it can serve more folks, but they should make their own. Really.

kittycatonline.com
This dessert is different but SOOOO delicious. You eat it with your hands, like a brownie. Its a little sticky. I have also used lemon extract instead of vanilla and its great too (probably added more 3-4 tsp lemon extract). It tastes like a light fluffy lemon custard. I enjoy it both ways.

mokulani
I make this all the time but I use just 1 1/2 teaspoons of baking powder and instead of 3 I use 4 large eggs. My mochi comes out with a golden yellow color and does not last so I double the recipe

Shirley T.

See Also
Kue Lapis: Indonesian layered mochi steam cake. Classic recipe.
This was so easy to make! I have this memorized now, and will make this my new "go to" recipe for when it's my turn to bring dessert to gatherings. Watch out! It's super addictive.

Sundee C.

see 12 more reviews

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Tweaks

I usually do not add the cinnamon

mokulani
For fun I almost completely veganized this recipe and it came out SO well. My husband couldn't tell the difference. I used Earth Balance butter, ground flax seeds instead of eggs, lite coconut milk, and 1 cup sugar 3/4 cup agave syrup instead of the 2 cups of sugar. I did use the evaporated milk because I didn't find a vegan replacement, though.<br/><br/>Will absolutely make this again!!!

lilbugsd
Love this recipe! It was my first time making it and I halved the recipe. I also did not have coconut milk so I used a whole can of fat free evaporated milk instead of 1/2 can coconut milk and 1/2 can ev. milk. The crust is so crispy! I love the taste too!

farah a.