Description
Indulge in Hawaii’s favorite chewy, buttery dessert! This Butter Mochi Recipe combines crispy edges, a gooey center, and tropical coconut flavor in 5 simple steps. Gluten-free, budget-friendly, and perfect for parties!
Ingredients
Scale
- 1 stick (½ cup) unsalted butter, melted
- 2 cups mochiko flour (glutinous rice flour)
- 1¾ cups granulated sugar
- 1 can (13.5 oz) coconut milk
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- Whisk wet ingredients: In a bowl, combine melted butter, coconut milk, eggs, and vanilla.
- Mix dry ingredients: Fold in mochiko flour, sugar, and baking powder until smooth.
- Bake: Pour batter into the pan. Bake 60 minutes until golden and set.
- Cool & slice: Let cool 20 minutes, then cut into 24 squares.
Notes
- Substitutions: Use regular rice flour + 1 tbsp cornstarch if mochiko is unavailable. Swap butter for dairy-free margarine.
- Storage: Keep in an airtight container for 5 days (fridge) or 2 months (freezer).
- Serving ideas: Top with toasted coconut, matcha powder, or fresh berries!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 square
- Calories: 180 kcal
- Sugar: 15g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
Keywords: Butter Mochi Recipe, Hawaiian dessert, gluten-free mochi, easy mochi recipe, chewy dessert