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Golden Coconut Butter Mochi
Golden Coconut Butter Mochi is a chewy, cake-like Hawaiian dessert made with mochiko (sweet glutinous rice flour), coconut milk, butter, eggs, and sugar, baked in a 9×13 pan until golden with crisp edges and a bouncy center. A classic method is truly “mix and bake”: combine dry ingredients (mochiko, sugar, baking powder, salt) with wet ingredients (coconut milk, milk or evaporated milk, eggs, melted butter, vanilla), pour into a greased pan, and bake at 350°F for about 50–60 minutes (often close to 1 hour).
Dish type
Dish type: Dessert bars / mochi cake squares.
Main ingredients: Mochiko (sweet rice flour), coconut milk, milk/evaporated milk, eggs, butter, sugar, vanilla, baking powder (optional shredded coconut topping).
Cuisine: Hawaiian local-style dessert with Japanese mochi influence.
Cooking method: One-bowl batter, baked in a 9×13 pan.
Why You’ll Love This Recipe
- That signature texture: crisp, golden edges with a chewy, bouncy center.
- Coconut milk makes it rich and tropical without needing complicated steps.
- It’s incredibly easy: mix, pour, bake, cool, slice.
- Great for parties because it cuts into neat squares and travels well.
Ingredients
Step-by-Step Instructions
Preheat and prep pan. Preheat oven to 350°F and grease (and optionally parchment-line) a 9×13 pan. Tip: parchment makes it easier to lift and cut clean squares once fully cooled.
Mix dry ingredients. In a large bowl, whisk mochiko flour, sugar, baking powder, salt until evenly combined. Tip: break up any mochiko lumps now so you don’t chase them later.
Add wet ingredients. Add eggs, coconut milk, milk (or evaporated milk), melted butter, and vanilla, then mix until thoroughly combined. Tip: scrape the bowl well because mochiko can hide in pockets on the sides.
Pour and (optional) top. Pour batter into the prepared pan and sprinkle shredded coconut on top if using. Tip: tap the pan lightly on the counter to reduce large bubbles and help it bake evenly.
Bake until golden. Bake at 350°F for about 50–60 minutes (often close to 1 hour) until the top is golden brown and a skewer comes out clean. Tip: you’re looking for “set” with a chewy center, not a dry cake.
Cool completely before slicing. Let the mochi cool in the pan, then cut into squares. Tip: a fully cooled butter mochi slices cleaner and feels chewier, warm mochi can seem too soft.
Tips for Success
- Use canned coconut milk for richer texture and a stronger coconut flavor.
- Mix thoroughly but don’t aggressively whip in lots of air; gentle mixing helps keep the signature dense-chewy texture.
- Bake at 350°F for the chewy center and crisp edges that butter mochi is known for.
- Cool completely before cutting for neat squares and best chew.
Variations & Substitutions
- Extra coconut: add coconut extract or coconut flakes on top for a stronger tropical vibe.
- Slightly lighter: some versions use evaporated milk instead of sweetened condensed milk to reduce sweetness and richness.
- Citrus twist: add lime zest for a bright “Hawaii sunshine” flavor (a common pairing with coconut).
What to Serve With It
- Coffee or strong tea, since butter mochi is rich and sweet.
- Fresh tropical fruit (pineapple, mango) for a refreshing contrast.
Storage & Reheating
Store butter mochi covered at room temperature for short-term snacking, or refrigerate for longer storage; texture firms up when chilled and softens a bit at room temp. Many recipes emphasize letting it cool fully and then slicing, because the set texture is part of the experience.
Nutrition Facts
Nutrition varies based on sugar level, milk choice (whole vs evaporated), and portion size. If you tell me whether you’re using whole milk or evaporated milk and how many squares you’re cutting, I can estimate calories and macros per piece.
Common Mistakes to Avoid
- Using regular rice flour instead of mochiko/sweet glutinous rice flour, which won’t give the chewy mochi texture.
- Underbaking, which leaves the center too loose to slice cleanly.
- Cutting while warm, which can make squares look messy and feel overly soft.
FAQ
Is butter mochi the same as Japanese mochi?
Butter mochi is a baked Hawaiian-style mochi cake made with mochiko and coconut milk, while traditional Japanese mochi is typically pounded or formed mochi.
What pan size should I use?
Many classic recipes use a 9×13 pan and cut into squares.
How long do I bake coconut butter mochi?
Common guidance is around 50–60 minutes at 350°F, often about 1 hour, until golden and set.
Conclusion
Golden Coconut Butter Mochi is that perfect tropical dessert bar: buttery, coconutty, and satisfyingly chewy with golden edges that practically dare you to “just take one more square.” If you want, tell me whether you prefer it extra chewy (denser) or a touch more cake-like, and I’ll adjust the milk ratio and bake time for your ideal coconut butter mochi.
Golden Coconut Butter Mochi: A Tropical Delight Straight from Hawaii’s Shores
A traditional Hawaiian dessert that combines the tropical flavors of coconut with the unique chewy texture of mochi, creating a delightful and rich treat.
Ingredients
- 2 cups Mochiko (sweet rice flour)
- 1/2 cup unsalted butter
- 1 can full-fat coconut milk
- 1 1/2 cups sugar
Directions
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Preheat the oven to 350°F and grease a baking dish.
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In a mixing bowl, combine Mochiko, melted butter, coconut milk, and sugar. Mix until smooth.
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Pour the mixture into the prepared baking dish and bake for 1 hour or until the top is golden brown.
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Allow the mochi to cool before cutting it into squares and serving.
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Enjoy your homemade Golden Coconut Butter Mochi!
