Hawaii Butter Mochi Recipe

Get ready to fall in love with the Hawaii Butter Mochi Recipe, a dessert that melds the tropical charm of coconut, the rich undertones of butter, and the uniquely springy, chewy texture only sweet rice flour can deliver. Each bite is a happy blend of cupcake, rice pudding, and mochi all at once—and it couldn’t be easier to whip up, even if this is your very first venture into Hawaiian treats. Whether you’re sharing at a family gathering or sneaking a square for your afternoon snack, this is one recipe bound to become a sweet staple in your kitchen.

Ingredients You’ll Need

The ingredient list for this Hawaii Butter Mochi Recipe is blissfully short! Every element here is essential—not just for flavor but for achieving the dessert’s signature bouncy bite and golden, crinkly crust. Be sure to use the real deal when it comes to mochiko rice flour, and don’t skimp on the coconut milk for those sunny island vibes.

• Butter: Adds richness and gives the mochi that melt-in-your-mouth quality; let it come to room temperature or microwave briefly for best mixing.
• Brown Sugar: Deepens the flavor with a hint of caramel and helps create a beautiful golden color on the crust.
• White Sugar: The main sweetener that balances the colors and flavors, ensuring it isn’t too sweet but just right.
• Eggs: Bind everything together and lend the signature slightly custardy interior.
• Milk: Provides moisture and enhances the creaminess of every bite—feel free to use whole milk for extra richness.
• Coconut Cream/Milk: This brings the true “Hawaii” flavor to life—use coconut cream for decadence or coconut milk for a bit lighter texture.
• Mochiko Rice Flour (Glutinous Rice Flour): The heart and soul of this dessert, delivering its unforgettable chew and holding everything together.
• Baking Powder: Helps the mochi rise just enough to create that lovely crinkle on top and a soft crumb inside.
• Salt: Just a pinch is enough to round out all the flavors and stop the sweetness from overpowering.

How to Make Hawaii Butter Mochi Recipe

Step 1: Preheat and Cream the Butter and Sugar

Start by setting your oven to a toasty 350˚F (180˚C). Melt your butter in the microwave for about 30 seconds—just until it’s velvety and almost melted. If you’re team “no microwave,” just leave it out on the counter until it’s tempting to poke! Into your mixer bowl it goes. Grab your brown sugar and measure 2 tablespoons into a 3/4-cup, then fill the cup the rest of the way with white sugar—this tasty blend is your shortcut to irresistible flavor. Add the sugars to the buttery bowl, and beat until everything is pasty, creamy, and lightened in color, which takes about 1 to 2 minutes.

Step 2: Mix in the Wet Ingredients

Reduce your mixing speed to low and add the eggs, milk, and rich coconut cream one after the other. Each element should disappear smoothly into the buttery-sweet mix. This blend is the start of the custardy, crave-able core that makes the Hawaii Butter Mochi Recipe so legendary.

Step 3: Combine Dry Ingredients and Finish the Batter

Pause the mixer for a moment and add the mochiko rice flour, then sprinkle in the baking powder and salt—but try not to dump them all in one spot. Mix at medium-low speed for about 1 to 2 minutes. The best part? You really can’t over-mix—since there’s no gluten, you don’t have to tiptoe around overworking the batter!

Step 4: Pour and Bake

Give a 9×9 inch baking pan a generous swipe of butter, paying special attention to the corners and sides, since mochi loves to stick. Pour the glossy batter right in, smooth the top, and slip it into the oven. Bake for 1 hour, then start checking every 5 minutes—you’re looking for that distinctive golden, crinkly top. Most ovens will finish up in about 1 hour and 10 minutes. Once done, let your mochi cool completely for the best texture. Slice into squares, serve, and prepare for applause!

How to Serve Hawaii Butter Mochi Recipe

Garnishes

Keep it simple with a scattering of toasted coconut on top, a dusting of powdered sugar, or even a dainty sprinkle of flaky sea salt for contrasting crunch. If you’re feeling a bit playful, a drizzle of melted chocolate or a few shavings of citrus zest add a whole new twist to the Hawaii Butter Mochi Recipe.

Side Dishes

Since this dessert is so luscious and chewy, it pairs beautifully with something light and refreshing. Try serving it alongside a bowl of fresh pineapple or mango, or offer glasses of cold matcha or iced hibiscus tea for an island-inspired treat that sings with balance.

Creative Ways to Present

For a potluck or picnic, cut the mochi into mini squares and pop them into colorful cupcake liners—adorable and practical! If you’re bringing out your inner artist, arrange the pieces on a tray in a mosaic, or layer mochi cubes with fruit and whipped cream in parfait glasses for a whimsical, crowd-pleasing Hawaiian trifle.

Make Ahead and Storage

Storing Leftovers

Butter mochi stays wonderfully chewy for several days if you store it right. Just wrap the baking pan well with plastic wrap (making sure it’s airtight) and pop it in the fridge. The Hawaii Butter Mochi Recipe holds its texture and flavor, though it’ll become a little firmer with each day—delicious with a cup of hot tea or coffee.

Freezing

Believe it or not, you can freeze butter mochi! Once fully cooled, slice it into cubes, wrap each piece individually in plastic, and store them in a zip-top freezer bag. When the mochi craving hits, just thaw your squares at room temperature for 1 to 2 hours, and you’ll be rewarded with a snack that feels freshly baked.

Reheating

If you love warm mochi, pop a leftover square in the microwave for 8 to 10 seconds—this brings back that fleecy softness and releases a heavenly coconut aroma. Be careful not to overdo it, as overheating can make the mochi tough or dry.

FAQs

Can I make the Hawaii Butter Mochi Recipe dairy-free?

Absolutely! Swap the butter for melted coconut oil or your favorite plant-based substitute, and use a non-dairy milk like almond or oat. The coconut milk already adds richness, so you won’t lose out on delicious flavor.

Why does the Hawaii Butter Mochi Recipe use both brown and white sugar?

The combination of brown and white sugar is your secret weapon for flavor and color: brown sugar gives it a beautiful caramel note and a slightly golden crumb, while white sugar keeps the texture light and the sweetness in check.

What if I can’t find mochiko rice flour?

Mochiko rice flour is truly key for this recipe’s signature chew. If you have access to other brands of sweet rice flour (sometimes called glutinous rice flour), they’ll work in a pinch, but avoid regular rice flour as it won’t provide the same texture.

Do I have to use coconut cream, or can I use just coconut milk?

Either works! Coconut cream will make your Hawaii Butter Mochi Recipe extra rich and decadent, while coconut milk delivers a slightly lighter texture. Use what you have—just make sure it’s the full-fat, canned version for best results.

How long does the Hawaii Butter Mochi Recipe keep?

If tightly wrapped and kept in the fridge, butter mochi stays good for up to five days. For longer storage, the freezer is your best bet—just remember to thaw before indulging.

Final Thoughts

Ready to bring a little taste of paradise home? The Hawaii Butter Mochi Recipe is simple, scrumptious, and guaranteed to win over anyone with a sweet tooth. Don’t wait for a special occasion—treat yourself and your friends to this irresistibly chewy, coconutty delight!

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