Mochi is a simple local Hawaiian dessert prepared with coconut and butter on a rice flour foundation. An excellent dessert for any occasion with a tropical theme.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 1 pound mochiko (glutinous rice flour)
- 2 ½ cups white sugar
- 1 teaspoon baking powder
- ½ cup butter, melted
- 3 cups whole milk
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened, flaked coconut
Instructions
- Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder.
- Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
- Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.
Nutrition Facts
| Calories | 463 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 8 g |
| Sodium | 156 mg |
| Sugars | 47 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! I love butter mochi already and was excited/terrified to make it myself. Terrified because then it would be too accessible to eat! Recipe was easy. I used salted butter, freaked out but it turned out fine. Didn’t have a 9×13 so I used an 9×9, 5.5×5.5 & 4.5×7 to make cute little cakes. Better to pour batter only 1/2 way- it rose a little and I got butter on the floor of the oven. It still has a nice chewy center on the shorter (less full) pan. Also took longer in the oven, I just waited for golden brown, around 1hr 15 on the biggest pan.
Taste just like my favorite butter mochi in Hawaii!
I made it twice. Cut the recipe in half. Use only 1 cup of sugar. Use a 8×8 baking pan lined with parchment paper. Use half cup of sweet coconut flake in the final stir, I added3/4 teaspoon of almond extract. Blended well and only use 2 eggs. After pouring in pan take 4-5 tablespoons of shredded coconut and lightly sprinkle over top of mixture. What they don’t tell you is this is a butter rich greasy cake, when it cooks the butter seem to float to the top, sides and bottom. Set oven 350. 45 to 50 minutes check for a nice golden brown. Then let cool in the open shut off oven for at least 30 minutes or more. Use a sharp knife and cut into the picture pieces, more semi crunchy chewy crust hint of almond taste of coconut and real uwee gooeey mochi texture and taste. Can store in airtight container (do not put in fridge) for 2 days if it last that long. OISHI
Loved this recipe I used the rice flour but I put pineapple in mine turned out good it looks burned along the sides but it’s not I will make this again
YUM!!! I actually made this in my AIR FRYER last night and it was SO good and successful! I used the 3 serving recipe, just one egg, no shredded coconut, and 1% milk. At first I baked at the regular 350 degrees for about 10 minutes then decided to switch to 325. The top was dark but didn’t taste burnt at all, the sides had a slight crispiness and overall it was just DELICIOUS. My boyfriend loved it too and he’s not big on sweets. I’m going to make another batch today since I just finished the last bite and it just wasn’t enough! 😛 I loved it so much I made an account just to write a review LOL thank you for the great recipe!
This is a great recipe for mochi cake. My mother in law is from Kauai and this is just like hers. It’s easy to make, tastes onolicious, and is great to bring for potluck or a bake sale!
OMG its sooo good, I used the Mochiko sweet rice flour, doubled the coconut and followed the tip about substituting the milk for evaporated milk, sea salt and coconut milk. Baked for only 50 minutes. Its perfect!
I made changes as one of the reviewer, replacing 3 cups of milk with coconut milk and evaporated milk to make up 3 cups. And cut the sugar to 2 cups and add 1 tsp of salt since I used unsalted butter.
instead of 3 cups milk, i used 1.5 of milk and 1.5 of coconut milk (if you can find Chaokoh brand, use that!). I also only used 2 cups of sugar (raw Florida Crystals), and it was plenty sweet! I make mine with whatever glutinous rice flour is cheapest and Mochiko isn’t always it! I love how the sugar rises to the top and makes a crunchy crust! Bake this the full hour in the 9×13 pan, and let cool completely before cutting. Better the 2nd and 3rd day. Broke da mouth.
This recipe is better than other mochi recipes that I’ve tried. I substituted the milk with 1 can of evaporated and 1 can of coconut milk. I also cut the sugar in half and added macapuno strings instead of coconut flakes. PERFECT! Its my go-to recipe for family gatherings.
Great recipe and crowd favorite! I will Definitely make it again.
I’ve never had mochi before and I like trying new things, so I was excited to try this recipe. It was easy to put together, good flavor, smelled wonderful too. I followed another reviewer’s advice and did part coconut milk and part evaporated milk instead of regular milk, and I’m glad I tried those substitutions. However, having never tried mochi before, I didn’t care for the texture. I guess I was expecting the center to have a softer, creamier texture. My mochi was kinda chewy, and I’m not a big fan of chewy desserts, but reading other reviews I guess it’s supposed to be chewy. If you like chewy things and you love coconut, I highly recommend this recipe. It does have a lovely, coconutty flavor. But if you’re like me and hoping for something more the consistency of lemon bars, you might be a little disappointed.
Came out great, think I’ll add a couple teaspoons of cinnamon and double the vanilla next time
I could not find sweet rice flour. I’m not a fan of buying perishables online, especially from the big online super warehouse, because I don’t know what conditionsare where it is stored. So I used plain rice flour but added 2 Tablespoons of potato starch. I’m going to make it again once I find the actual ingredients listed. But a native Hawaiian ate it and said it had a very similar taste and consistency to what he remembers back home.
I added a teaspoon of salt because I thought it needed it and I used mochiko 75% / glutinous rice flour 25% because that’s all I had. It turned out a little gooey in the center part. I will cover the edges and cook for another 5-10 minutes next time. I still ate the whole tray myself so yeah I loved it regardless! I would make this again.
Subbed some of the milk for a can of coconut milk and left out the shredded coconut as others have suggested. This would be so good baked as individual servings (silicone muffin cups, etc) because the crunchy edges are amazing.
Very good, much denser then I I thought it would be.
This is a really good recipe! Used 1 cup of coconut milk and whole milk for the rest. This seems super modifiable so I’m excited to try it with others ingredients, though the coconut gave it an amazing texture and top.
I’ve made this more than once and absolutely love it! Brings me back home in terms of taste. Butter mochi is something that I grew up with in Hawaii but is not readily available up here in the mainland. So…gotta make ’em myself! I have used the “evaporated milk” variation and came out with similar results. Either way worked really well for what I was expecting!
The only thing I would modify is the amount of sugar . 2 1/2 cup was too sweet . I would modify it to 1 1/2 cup next time as the milk, coconut flakes, and rice flour already has sweetness tho them .
This is fantastic. Used 2% milk, because it’s what I had. Baked in glass pan at 325 for 50 mins. Covered edges with foil and baked another 23 mins. I am trying not to eat the whole pan!