Hawaiian Butter Mochi

Butter mochi is Hawaii's beloved baked treat — a chewy, golden-edged square that bridges Japanese mochi traditions with American baking. Brought to the islands through the Japanese plantation communities, it is now found at every potluck, school bake sale, and church fundraiser across the state.

Serves: 16

Ingredients

• 450g (1 lb / one box) mochiko (sweet rice flour)
• 400g (2 cups) granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 400ml (13.5 fl oz) full-fat coconut milk (one can)
• 360ml (1 1/2 cups) whole milk
• 113g (1/2 cup / 1 stick) unsalted butter, melted and cooled
• 2 tsp vanilla extract
• 2 tbsp (16g) toasted sesame seeds or toasted coconut flakes (optional, for topping)

Instructions

1. Preheat oven to 180°C (350°F). Generously grease a 23x33cm (9x13 inch) baking pan with butter or cooking spray.
2. Whisk together mochiko, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk eggs until lightly beaten. Add coconut milk, whole milk, melted butter, and vanilla. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk vigorously until completely smooth with no lumps, 2–3 minutes. The batter will be thin.
5. Pour batter into the prepared pan. Sprinkle sesame seeds or toasted coconut over the top if using.
6. Bake 60–70 minutes until the top is deeply golden brown and the center is set — a toothpick will come out with a little moist crumb but not wet batter.
7. Cool completely in the pan on a wire rack, at least 1 hour, before cutting into squares. The texture firms as it cools.

Cook's Notes: Resist cutting too early — mochi needs time to set into its signature chewy texture. For coconut butter mochi, add 1/2 cup toasted shredded coconut to the batter. Leftovers keep well at room temperature wrapped tightly for 3 days, or freeze individual squares for up to 1 month.