Mochi butter is a sweet Hawaiian treat that has recently grown in popularity around the world. You may have heard of this delicious dessert but are not really sure what it is. Before I got lucky enough to try it myself, I heard some friends get excited about it and I had to look it up.

If there are no bakeries near you that sell mochi butter, you can follow this recipe and make your own at home! Suppose you are not planning a trip to Hawaii but are dying to get your hands on some. In that case, you will probably find Butter Mochi in the market or at a local Asain bakery.

This is a fairly traditional recipe and will yield regular and standard Hawaiian butter mochi. Do not be alarmed by her name; This recipe is simple to prepare. It took me less time to make cookies or cupcakes! Let’s start and see what we work with!

How to Make Hawaiian Butter Mochi

You might think it’s hard to make mochi butter, but you thought wrong. It’s actually simpler than a lot of western pastries. Let’s take a look at what you will need to make a classic Hawaiian-style butter mochi.

what do you need

  • Mochiko flour: Mochiko flour is our main ingredient. This is a Japanese rice flour made from short grain rice. Because it is made from rice, it has a high starch content and zero gluten. The most popular brand is Koda Farms, but there are plenty of options. Mochiko is often used in Asain desserts. Mochi and Chi Chi Dango, are just a few examples.
  • Baking powder: Baking powder is a leavening agent, meaning it helps the butter mochi expand. Without it, your finished product will be flat and compressed, which we do not want. Mochi butter is already quite dense.
  • Salt: Salt is added to almost all pastries because it adds a hint of flavor. It’s almost unrecognizable, but you’ll be sorry if you leave it out.
  • Sugar: This recipe requires granulated white sugar because the delicate grains easily blend in fully with the rest of the ingredients. You can definitely try another, healthier sweetener, like agave or monk fruit if you choose!
  • Eggs: As you probably already know, pastry products use eggs to provide structure and body. Although some recipes allow for the replacement of apple puree or flaxseed, I have not tried it in Mochi butter and I can not say how it will turn out. I recommend sticking to what we know works.
  • Vanilla extract: You should add vanilla extract to provide a rich and caramel flavor to the butter mochi. Yes, sugar is sweet, but not necessarily tasty enough to carry a whole recipe.
  • butter: Simply put, butter makes rich and delicious pastries. It may not be healthy, but it’s really good!
  • Unsweetened coconut milk: Coconut milk filled with fat will yield salty and nutty mochi butter. The easiest thing to do is to buy it in a box and throw it straight inside!

Surprisingly, all you need to make this recipe is a large mixing bowl, measuring cups, whisk and 9 × 13-inch baking pan! We recommend combining the dry ingredients first to make sure everything is well dispersed. Then mix everything together in one bowl, and that’s it!

You should not let anything sit overnight, knead dough or cook anything on the stove. This recipe basically has three steps: mix, pour and bake.

Tips and tricks

  • Sprinkle a little shaved coconut on top of the butter mochi before putting it in the oven. It adds a touch of texture and enhances the coconut flavor.
  • Play with the amount of sugar you add. Mochi butter does not have to be too sweet to be enjoyable. Sometimes less is more!
  • You can pour the batter directly into a muffin tin to bite into. This is especially helpful if you are baking these for company – they look a little more uniform.
  • Make sure the mochi butter is cooled before slicing into it. After cooling, the texture becomes the perfect chewing consistency we strive for.

Common questions

  1. What is mochi butter made of?

    Hawaiian butter mochi consists mainly of mochiko flour, coconut milk and sugar. Some other ingredients are included, like salt, baking powder, butter, eggs, and vanilla.

  2. What does Mochi Hawaii taste like?

    Hawaiian Mochi butter tasted somewhere between a cake and a Japanese mochi. It has a lovely chewy texture that comes from the sweet rice flour and it gets a nutty flavor from the coconut as well.

  3. Is Mochi butter Hawaiian or Japanese?

    Not to be confused with Japanese mochi, mochi butter comes from Hawaii. Its origin is not entirely certain, but it is believed to have been inspired by Mochi and Japanese bibinka, a Filipino rice cake.

Other dessert recipes

Banana desserts

Banana waffle

Peanut butter cornflakes cookies

Peanut butter blondes

Traditional Filipino desserts

Instant pot desserts

Light pear desserts

Biscuit desserts

Summary

I hope you enjoy this Mochi butter as much as I do. It only takes 10 minutes to prepare, which is incredibly tasty. Not all are located in areas where there is access to food from different cultures. The beauty of the modern age is that you can find the recipe in seconds and try things for yourself!

Laura Ritterman

Hi, I’m Laura and after studying for a master’s degree in nutrition, I became a professional chef and appeared in major publications with my recipes I decided to create my own website. This site is where I share unique recipes, tips and cooking inspiration that will allow your culinary abilities to flourish. You can contact me here. For more information, you can find out more about me.

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