Butter Mochi

READY IN: 55mins
Recipe by caffeine junkie

Butter mochi is a beloved dessert here in Hawaii. It is essentially a baked custard. Mochiko sweet rice flour provides its unique, soft, chewy, sticky consistency. As one reviewer noted, it may be a little sweet for some tastes, but I recommend using no less than 2 cups of sugar. I originally put down 375 degrees as the baking temperature because in my gas oven, it saved me 10-15 minutes of baking time and still came out exactly the same way. But most butter mochi recipes will call for 350 degrees. Mochiko flour can be found in the Asian/Oriental aisles. The brand I use comes in a white box with a blue star on the front.

Top Review by Sundee C.

This was so easy to make! I have this memorized now, and will make this my new "go to" recipe for when it's my turn to bring dessert to gatherings. Watch out! It's super addictive.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a 13x9x2" pan.
  3. In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
  4. In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
  5. Make a well in the dry ingredient and incorporate the liquid ingredients.
  6. Stir in melted butter.
  7. Pour into pan, and tap pan to settle batter.
  8. Bake for 45-60 minutes until golden brown.
  9. Cool at least 2 hours before cutting.

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