Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.

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  • Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.

  • Whisk eggs and vanilla extract together in a small bowl.

  • Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.

  • Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.

  • Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

Nutrition Facts

183.5 calories; 2.8 g protein; 27.3 g carbohydrates; 30.4 mg cholesterol; 55 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
03/27/2019
YUM! I've never made butter mochi until today, and I'm really sorry I waited so long. This recipe is very easy, and delicious. I like the sort of custardy texture of the inside, and the crispy/chewy edges and corners. I've seen another recipe that uses baking soda, but I think that can't be right, since there isn't an acid in the recipe for it to react with. This one has all the right proportions for a tasty cake. It rises pretty high, and mine was completely cooked in 55 minutes, and very evenly browned over the top. I really recommend this recipe and this cake. Read More
(2)
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/27/2019
YUM! I've never made butter mochi until today, and I'm really sorry I waited so long. This recipe is very easy, and delicious. I like the sort of custardy texture of the inside, and the crispy/chewy edges and corners. I've seen another recipe that uses baking soda, but I think that can't be right, since there isn't an acid in the recipe for it to react with. This one has all the right proportions for a tasty cake. It rises pretty high, and mine was completely cooked in 55 minutes, and very evenly browned over the top. I really recommend this recipe and this cake. Read More
(2)
Rating: 5 stars
03/27/2019
YUM! I've never made butter mochi until today, and I'm really sorry I waited so long. This recipe is very easy, and delicious. I like the sort of custardy texture of the inside, and the crispy/chewy edges and corners. I've seen another recipe that uses baking soda, but I think that can't be right, since there isn't an acid in the recipe for it to react with. This one has all the right proportions for a tasty cake. It rises pretty high, and mine was completely cooked in 55 minutes, and very evenly browned over the top. I really recommend this recipe and this cake. Read More
(2)