Hawaiian Butter Mochi Cake

If you are after a holiday dessert that feels special but takes minimal work, this Hawaiian Butter Mochi is a fantastic pick. You get a chewy decadent treat with hints of coconut and vanilla that is always a hit at gatherings. I love that you can mix everything in one bowl and enjoy a crowd-pleaser in no time.

I discovered butter mochi at a friend’s potluck years ago and it quickly became my go-to recipe for parties. Even people who have never had mochi before always come back for seconds.

Ingredients

• Eggs: Two large eggs provide structure and help the cake set. Look for fresh free range eggs for the best flavor.
• Granulated cane sugar: Adds sweetness while keeping the dessert balanced. A fine grain sugar mixes in easily.
• Coconut milk: The key to rich flavor and bounciness. Go for full fat canned coconut milk for ultimate creaminess. Shake the can well before opening.
• Melted salted butter: Contributes to a golden crust and deep flavor. Select butter with a sweet cream base for the best taste. Save a little cold butter to grease the pan for easy removal.
• Vanilla extract: Rounds out the flavors and gives an inviting aroma. Pure vanilla is worth the splurge here.
• Mochiko flour: Also known as sweet glutinous rice flour it is the foundation for mochi’s signature chew. Make sure to use mochiko and not regular rice flour. Blue Star brand is especially reliable.
• Baking powder: Lends a little lift and tender crumb. Double acting baking powder ensures a light texture.

Step-by-Step Instructions

Prep the baking pan:

Butter an eight by six inch baking pan well making sure to cover all the corners. Line the bottom and sides with parchment paper for easy removal. This step makes the difference when it comes time to serve nice clean pieces.

Mix the wet ingredients:

In a large bowl combine the eggs sugar coconut milk melted butter and vanilla extract. Whisk until everything is well blended and you see no streaks of egg white. This is the time to taste for balance if you like your batter less sweet.

Incorporate the dry ingredients:

Add mochiko flour and baking powder to the wet mixture. Stir with a spatula until the batter is smooth and lump free. Scrape down the sides to ensure even mixing. You want a thick yet pourable batter.

Pour and bake:

Transfer the batter into your prepared pan and smooth the surface with a spatula. Bake on the middle rack of a preheated three hundred fifty degree oven for one hour and twenty five minutes. You are looking for a firm golden top that springs back when lightly pressed.

Cool and serve:

Allow the butter mochi to cool completely in the pan before lifting it out using the parchment. Cut into twelve neat squares with a sharp knife. Cleaning the knife between cuts helps keep the pieces tidy for serving.

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My favorite part of this recipe is using canned coconut milk which brings a wonderful creaminess and tropical flavor. Once my daughter insisted on adding chocolate chips and it was such a hit we now alternate between classic and chocolate chip versions on holidays.

Storage Tips

Butter mochi keeps well at room temperature for up to three days stored tightly covered. For longer storage stash pieces in an airtight container in the fridge which extends freshness to almost a week. Briefly microwave slices for that just-baked chewiness before enjoying leftovers.

Ingredient Substitutions

If you are out of coconut milk you can swap in whole milk or even do a half milk half coconut milk mix for a subtler flavor. Unsalted butter will work in place of salted but add a tiny pinch of salt. You can experiment with add-ins like shredded coconut or a handful of mini chocolate chips stirred into the batter.

Serving Suggestions

Butter mochi is great on its own but you can dress it up for special occasions. Try dusting with a little powdered sugar or serving with a scoop of vanilla or coconut ice cream. At gatherings I like to make a double batch and display the squares on a pretty platter for guests to help themselves.

Cultural and Historical Context

Butter mochi is a beloved fusion dessert from Hawaii blending Japanese mochi tradition with American baking methods. Sweet rice flour gives it its signature bouncy texture while the buttery crust is a nod to Western cake recipes. It is commonly enjoyed at celebrations potlucks and family gatherings all across the islands.

Frequently Asked Questions

→ What gives butter mochi its signature chew?

Sweet glutinous rice flour, or mochiko, is responsible for the chewy texture and bouncy crumb.

→ Can I swap out coconut milk?

Yes, use whole milk or a combination of milk and coconut milk to achieve a similar texture and richness.

→ How do I know when the cake is baked through?

The top should be golden and a toothpick inserted in the center comes out mostly clean. Cool before cutting.

→ How should leftovers be stored?

Keep butter mochi in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can I make butter mochi ahead of time?

Yes, prepare and bake in advance. Let cool completely, then store prior to cutting into squares for best texture.