Simple Recipe: Butter Mochi

Easy and Decadent Butter Mochi

Since we’re headed back to Hawaii next week, I thought it might be a good time to roll out a recipe from my home state. Butter mochi lies somewhere between a custard and a cake — it’s sweet, fluffy, and sticky all at once.

This is one of my favorite food gifts for the holidays, since people never expect it and the recipe makes enough for multiple recipients. Everyone from babies to grandparents love butter mochi. And since it’s gluten-free, it’s great for friends who have a gluten intolerance. Forget the fruitcake; mochi is where it’s at!

Easy and Decadent Butter Mochi


3 1/2 cups sweet rice flour (Mochiko)
2 1/2 cups sugar
2 tablespoons baking powder
5 eggs
1.5 teaspoons vanilla extract
2 cans evaporated milk
1 can coconut milk
1 stick butter (melted)


1. Preheat your oven to 350 degrees. Grease a 9 x 13″ pan. Whisk together the sweet rice flour, sugar, and baking powder in a large bowl. Set aside.

2. Beat the eggs and vanilla extract together until smooth. Add the evaporated milk, coconut milk, and butter and beat on low until combined.

3. Slowly add the flour mixture to the wet ingredients, beating on low the whole time, until all the ingredients are incorporated and the mixture is smooth. Bake for 50 minutes. Cool completely on a wire rack. Use a plastic knife to cut into small pieces.

P.S. If you love mochi, check out my grandma’s chi chi dango mochi, as well as my posts on pumpkin mochi and how to make mochi ice cream!

Easy and Decadent Butter Mochi

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  1. Looks delicious Joy! Have fun in Hawaii next week!

  2. I’m so happy you get to go to Hawaii for a good, long visit. (Take me with you!) The first time I ate Mochi was in Hawaii. I must, must, must make this. I still haven’t made your pumpkin mochi, but I plan to. šŸ™‚

  3. Butter mochi is a true crowd-pleaser! BTW, I made your pumpkin mochi for the kids’ teachers this Halloween and they all loved it. šŸ™‚

  4. How many ml. or cups is 1 can coconut milk? I use freshly squeezed kind.

  5. Hi,
    This recipe sounds amazing but I have a few questions. What size cans of evaporated milk and coconut milk? My store sells several sizes of each. Also, is the coconut milk sweetened or unsweetened?

    • Hi Kay! The evaporated milk is the small size (5 oz) and the unsweetened coconut milk is 13.66 ounces. That said, the recipe is quite forgiving and I’ve made it with a slightly larger sized can as well (15 ounces).

      • This recipe is *very* forgiving. I used two 12oz cans (24oz total) of evaporated milk before I read this comment specifying 5oz cans (10oz total). It still turned out great.

  6. Love the combination of butter and sweet rice flour. I have not tested before. You are presenting a lovely and interesting blog.

  7. Dinah Ackerson says:

    Re your simple butter mochi: possible to substitute the evaporated milk, for non-dairy?

  8. Kristofer says:

    We made your Butter Mochi this weekend for Lunar New Year. It was such a hit and bound to be an annual tradition. Great job on this recipe!

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