Hawaiian Butter Mochi

Hawaiian butter mochi stands out as the ultimate local sweet treat, giving you that amazing mix of chewiness, sweetness, and coconut flavor in every single bite. You'll find this crowd-pleaser at all family get-togethers across Hawaii, nailing that perfect combo of vanilla sweetness with tropical coconut vibes, all wrapped up in a texture that'll make your taste buds dance.

This recipe has been in our family for ages. I can still picture myself next to my grandma as she showed me her trick of knocking the pan to get that smooth, bubble-free finish. Whenever I whip this up now, that smell of vanilla mixed with coconut instantly takes me back to those special times in her kitchen.

Key Recipe Elements

• Mochiko sweet rice flour: Gives you that one-of-a-kind stretchy chew that makes butter mochi special, try to grab the package with the blue star for the real deal
• Full fat coconut milk: Brings the creamy richness and island flavor, go for ones without extra ingredients for the cleanest taste
• Quality unsalted butter: Creates that melt-in-your-mouth feel, make sure it's soft before you start
• Large fresh eggs: Build the foundation and add richness, don't use cold ones straight from the fridge
• Pure vanilla extract: Makes everything taste better together, skip the fake stuff
• Granulated sugar: Works with the butter for perfect sweetness and that tasty crust
• Unsweetened shredded coconut: Throws in that awesome textural difference

Whipping Up Your Butter Mochi

Preparation:

Get your oven running at 350°F (175°C), with the rack smack in the middle. Butter up a 9x13 inch metal pan really well, getting into all the edges.

Mix Dry Ingredients:

Throw your mochiko flour, sugar, and baking powder into a big bowl and mix them up until they're totally combined.

Prepare Wet Mixture:

Beat your room temp eggs, vanilla, and milk together until they look nice and smooth.

Combine Everything:

Pour all your wet stuff into the dry bowl, and stir until it's all mixed up. Then add your melted butter and coconut milk, mixing until it looks silky. Pour it all into your buttered pan, give it a few taps to kick out air bubbles, and scatter that coconut topping all over.

Baking Magic:

Stick it in your hot oven until you see golden edges and the middle feels firm when you touch it lightly. Let it cool all the way before cutting it into squares.

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Butter mochi has become our go-to treat whenever we're celebrating something special. My kids love jumping in to help mix everything, and seeing them smile when they take that first bite makes all the effort worthwhile. This simple dessert has brought so much happiness to our family parties over the years.

Fantastic Ways To Serve

Take your butter mochi to the next level by serving it with chunks of fresh mango or pineapple. Pair it with a cup of Hawaiian coffee for a real island morning treat. For parties, try making a few different versions on one big platter so guests can try all the flavors.

Ways To Make It Your Own

Mix in some matcha powder for a Japanese-inspired green twist. Switch out the vanilla for coconut extract if you want an extra tropical punch. Try adding purple sweet potato paste for a stunning ube version that keeps that awesome chewy texture while looking gorgeous and tasting amazing.

Keeping It Fresh

Your butter mochi will stay yummy in an airtight container at room temp for about three days. Don't put it in the fridge as that messes up the chewiness. If you want to save some for later, wrap single pieces in plastic and freeze them for up to a month, then just let them sit out to thaw when you're ready to eat.

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I first learned about butter mochi in my grandma's kitchen, where she taught me that taking your time and paying attention to the little things makes for the perfect chewy texture. To this day, I still use her old wooden spoon when I mix the batter, because I think it carries all those years of love that makes each batch extra special. This isn't just dessert to me. It's about Hawaiian hospitality, family traditions, and the pure joy of sharing something truly amazing with the people you care about.

Frequently Asked Questions

→ How should I store leftover Butter Mochi?

Keep it sealed in an airtight box at room temp for up to 3 days, or refrigerate for a week if you'd like it to last longer.

→ What if my mochi feels too sticky after baking?

If it's overly sticky, bake it a bit longer. The top should turn lightly golden and firm when it’s ready.

→ What’s mochiko flour and where can I buy it?

Mochiko is a sweet rice flour made from glutinous rice. Look in Asian markets or the international aisle at most grocery stores.

→ Can I freeze leftover Butter Mochi pieces?

Absolutely. Slice them, wrap each portion tightly, and freeze for up to three months. Let them thaw at room temperature before eating.

→ Why is a plastic knife recommended for cutting mochi?

Plastic doesn’t stick as much as a regular knife, making it easier to slice without tearing the mochi.