Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (16 oz/454 g) mochiko sweet rice flour
- 2 cups (400 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 4 large eggs, room temperature
- 1/2 cup (1 stick/113 g) unsalted butter, melted and cooled
- 1 can (13.5–14 oz/400 ml) full-fat coconut milk
- 1 cup (240 ml) evaporated milk or whole milk
- 2 tsp vanilla extract
- Optional: 1/2 cup unsweetened shredded coconut for topping
Do This
- 1. Heat oven to 350°F (175°C). Grease and parchment-line a 9×13-inch pan.
- 2. Whisk mochiko, sugar, baking powder, and salt in a large bowl.
- 3. In another bowl, whisk eggs, coconut milk, evaporated milk, vanilla; whisk in melted butter.
- 4. Pour wet into dry; whisk until smooth and lump-free, 45–60 seconds.
- 5. Pour into pan; sprinkle shredded coconut if using. Bake 50–60 minutes until edges are deeply golden and center is set with a slight jiggle.
- 6. Cool in pan at least 1 hour. Lift out, slice into 24 squares, and serve warm or at room temperature.
Why You’ll Love This Recipe
- Classic Hawaiian butter mochi: chewy, custardy middle with caramelized, buttery edges.
- One-bowl friendly and foolproof—no mixers or specialty pans required.
- Pantry staples meet coconut richness for big flavor with minimal effort.
- Perfect make-ahead treat; stays delicious for days and travels well.
Grocery List
- Produce: None (optional: lime for zest if making the coconut-lime variation)
- Dairy: Unsalted butter; eggs; evaporated milk or whole milk
- Pantry: Mochiko sweet rice flour; granulated sugar; baking powder; kosher salt; vanilla extract; full-fat coconut milk; unsweetened shredded coconut (optional)
Full Ingredients
For the Batter
- 1 lb (16 oz/454 g) mochiko sweet rice flour
- 2 cups (400 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 4 large eggs, at room temperature
- 1/2 cup (1 stick/113 g) unsalted butter, melted and cooled slightly
- 1 can (13.5–14 oz/400 ml) full-fat coconut milk, well shaken
- 1 cup (240 ml) evaporated milk or whole milk
- 2 tsp pure vanilla extract
Optional Topping
- 1/2 cup unsweetened shredded coconut
For the Pan
- Nonstick spray or a little softened butter for greasing
- Parchment paper, cut with overhang on the long sides (for easy lifting)
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Heat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×13-inch metal baking pan, then line it with parchment, leaving a 2-inch overhang on the long sides. Lightly grease the parchment as well. This ensures easy release and clean edges.
Step 2: Whisk the dry ingredients
In a large mixing bowl, whisk together the mochiko, sugar, baking powder, and salt until evenly combined and no clumps of baking powder remain. Mochiko tends to settle; a full whisking gives you an even rise and uniform chew.
Step 3: Combine the wet ingredients
In a medium bowl, whisk the eggs until the yolks and whites are fully blended, about 10 seconds. Whisk in the coconut milk, evaporated milk (or whole milk), and vanilla. Slowly stream in the melted, slightly cooled butter while whisking constantly to prevent curdling and keep the mixture silky.
Step 4: Make a smooth batter
Pour the wet mixture into the dry ingredients. Whisk steadily until the batter is completely smooth and lump-free, about 45–60 seconds. The batter will be pourable and glossy. If using, fold in up to 1 cup shredded coconut for extra texture, or reserve it for sprinkling on top.
Step 5: Bake until caramelized and set
Pour the batter into the prepared pan and smooth the top. Sprinkle the optional shredded coconut evenly over the surface. Bake for 50–60 minutes, rotating once halfway through, until the edges are deep golden-brown and the center is set with a slight jiggle. A toothpick near the center should come out mostly clean with a few moist, sticky crumbs.
Step 6: Cool to set the custardy interior
Transfer the pan to a rack and cool at least 1 hour. Butter mochi’s chewy, custardy texture develops as it cools. The edges will sink slightly and become wonderfully caramelized.
Step 7: Slice and serve
Use the parchment overhang to lift the slab onto a cutting board. For clean edges, wipe the knife between cuts and lightly oil it if needed. Cut into 24 squares. Serve warm or at room temperature. Optionally finish with a light dusting of toasted coconut flakes or a pinch of flaky sea salt.
Pro Tips
- Use mochiko (glutinous sweet rice flour), not regular rice flour—regular rice flour will not create the signature chew.
- Room-temperature eggs blend better and help prevent a rubbery texture.
- Whisk just until smooth; overmixing can incorporate excess air and create tunnels.
- Metal pans brown the edges best. If using glass or ceramic, add 5–10 minutes to the bake time and watch the color closely.
- For the cleanest slices, chill the cooled mochi for 30 minutes, then cut; rewarm individual pieces briefly if you like.
Variations
- Ube Butter Mochi: Whisk 1/2 cup ube halaya (purple yam jam) and 1 tsp ube extract into the wet ingredients; reduce sugar to 1 3/4 cups.
- Matcha Coconut: Sift 1–1 1/2 tbsp culinary matcha with the dry ingredients; top with shredded coconut before baking.
- Coconut-Lime: Add 1–2 tsp finely grated lime zest to the wet ingredients and finish the baked squares with a pinch of flaky sea salt.
Storage & Make-Ahead
Store cooled butter mochi airtight at room temperature for up to 2 days, or refrigerate up to 5 days. For longer storage, wrap pieces individually and freeze up to 2 months; thaw at room temperature. To refresh, warm in a 300°F (150°C) oven for 5–8 minutes or microwave 10–15 seconds to revive the chew and edge crispness.
Nutrition (per serving)
Approximate per 1 square (1/24th of pan): 220 calories; 8 g fat (5 g saturated); 32 g carbohydrates; 18 g sugars; 3 g protein; 120 mg sodium.
