Description
Somewhere between a buttery bar and chewy Japanese mochi, Hawaii-Style Butter Mochi is a beloved local treat!
My mom’s recipe puts a twist on the classic, using nutty browned butter for rich, toasty depth in every bite. Baked until golden with flecks of coconut, this easy Hawaii butter mochi is crispy on top, soft and chewy in the center, and completely irresistible.
Ingredients
Scale
- nonstick cooking spray
- one 16-ounce box (approx. 2 ¾ cups) mochiko flour (Japanese glutinous sweet rice flour; see Recipe Notes)
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup + 2 tablespoons unsalted butter
- one 12-ounce can evaporated milk
- 1 ½ cups whole milk
- 4 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 cup sweetened coconut flakes
Instructions
- Prep: Preheat the oven to 350°F, ensuring a rack is positioned in the center. Lightly spray a 9×13-inch pan with nonstick cooking spray and set aside.
- Mix the dry ingredients: In a large mixing bowl, whisk together the mochiko flour, sugar, baking powder, and salt until well combined. Set aside.
- Brown the butter: In a medium skillet over medium-high heat, melt the butter. Cook 3-4 minutes, swirling the pan or gently stirring to prevent burning, until the butter is browned and has a rich amber color. Remove from heat and stir for 20 seconds to cool slightly. Set aside.
- Mix the wet ingredients: In a second large mixing bowl, whisk together the evaporated milk, whole milk, eggs, and vanilla. While whisking constantly, slowly pour in the browned butter from Step 3.
- Finish the butter mochi batter: Gradually add the dry ingredients to the wet mixture, whisking until just combined. Fold in the sweetened coconut flakes until evenly incorporated. Pour the batter into the prepared pan.
- Bake the butter mochi: Bake for 55-60 minutes, or until the butter mochi is set with a golden-brown top and a toothpick inserted in the center comes out clean. Remove from the oven and let cool for about 10 minutes—this brief cooling allows the mochi to shrink slightly away from the sides of the pan, making it easier to slice.
- Slice and serve: Once cooled slightly, use a plastic knife to slice the mochi into pieces—the plastic prevents sticking for clean cuts. If you don’t have a plastic knife, rub a metal knife with neutral oil and wipe it clean between cuts to prevent sticking. Serve immediately while warm for the best texture and flavor. Serve while still warm. Enjoy!
Notes
Jess’ Tips and Tricks:
- Mochiko flour is a Japanese sweet rice flour made from glutinous short-grain rice. Despite its name, sweet rice flour is naturally gluten-free and not inherently sweet. The “glutinous” quality of the rice gives mochiko its signature bouncy, chewy texture, making it perfect for Japanese mochi, dumplings, and, of course, butter mochi! Koda Farms “Blue Star” Mochiko is the most commonly used variety in Hawaii and is often available at Asian grocery stores with a well-stocked Hawaii section or online. Alternatively, the “Elephant” brand glutinous rice flour works beautifully for this recipe.
- Alternate pan sizes: This recipe is flexible and works well in different pans:
- Muffin Tin: Use a standard 12-cup muffin tin and reduce the baking time to 10-20 minutes.
- Two 8-Inch Pans: Divide the batter between two 8-inch pans and bake for 40-45 minutes.
Storage and Freezing:
- Storage and Reheating: Brown butter mochi is best enjoyed warm, right after baking. Leftovers can be stored covered at room temperature for up to 2-3 days but will become denser over time. After that, transfer any leftovers to the refrigerator, where they will keep for an additional 2-3 days. Enjoy leftovers warm—to reheat, microwave individual slices for 10-15 seconds to soften them.
- Freezing Instructions: Cool the mochi completely, then wrap it tightly in several layers of plastic wrap before placing it in a freezer-safe bag. Freeze for up to 1 month. To enjoy, thaw overnight at room temperature.