Name: Chewy Hawaiian Butter Mochi Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Hawaiian
Ingredients: 1 stick unsalted butter (melted, approximately 1/2 cup); 1 ½ cups coconut cream; 1 can sweetened condensed milk (300ml, approximately 1 ¼ cups); 2 tablespoons vanilla paste; 3 eggs (room temperature); 1 cup milk; 1 lb Koda Farms mochiko flour; 3 tablespoons sugar; 1 tablespoon baking powder

Jump to Recipe· 3.9 from 10 reviews

If you’ve ever dreamed of biting into a perfectly chewy, buttery treat that melts in your mouth with tropical coconut notes, then you absolutely need to try this Chewy Hawaiian Butter Mochi Recipe. This luscious dessert is a beloved island classic that blends a custardy, tender chew with the rich depth of sweetened condensed milk and fragrant vanilla. Each bite bursts with warmth and comfort, making it a must-have for anyone looking to experience a true taste of Hawaii right in their own kitchen.

Ingredients You’ll Need

The image shows several bowls and cups arranged on a white marbled surface, each containing different baking ingredients. In the top left, a white cup holds a light yellow liquid cream. Next to it is a white bowl with a pile of butter chunks. To the right, a clear bowl contains three raw eggs with bright yellow yolks, surrounded by broken white eggshells. Below the eggs, a small white bowl is full of white powder sugar. To the left is a round white plate or shallow bowl with flour spread inside, showing a soft and powdery texture. Nearby is a small cup filled with dark brown liquid, likely vanilla or coffee. A vintage silver spoon lies among the ingredients and some flour is scattered on the surface. photo taken with an iphone --ar 4:5 --v 7

Creating this Chewy Hawaiian Butter Mochi Recipe requires a handful of simple, thoughtfully chosen ingredients that work together harmoniously. Each component plays a starring role, from the coconut cream’s silkiness to the mochiko flour’s unique texture, ensuring every bite is irresistibly chewy and flavorful.

Unsalted butter (1 stick, melted): Provides rich moisture and a buttery backbone that enhances the texture.
Coconut cream (1 ½ cups): Adds deep tropical flavor and luscious creaminess to every bite.
Sweetened condensed milk (1 can, 300ml): Sweetens naturally and creates a custard-like chewiness.
Vanilla paste (2 tablespoons): Offers an intense vanilla aroma, making the flavor truly sing.
Eggs (3, room temperature): Bind the ingredients together and add structure while keeping the mochi tender.
Milk (1 cup): Thins the batter to the perfect pancake-like consistency for even cooking.
Koda Farms mochiko flour (1 lb): The magic ingredient, glutinous rice flour that gives mochi its distinctive chewy texture.
Sugar (3 tablespoons): Balances flavors with just the right touch of sweetness.
Baking powder (1 tablespoon): Provides gentle lift to keep the mochi light while still chewy.

How to Make Chewy Hawaiian Butter Mochi Recipe

Step 1: Prepare the Butter Mochi Cake Batter

Begin by melting the unsalted butter gently in the microwave in 15-second bursts until fully melted and golden. In a large mixing bowl, combine this rich butter with the luscious coconut cream, sweetened condensed milk, and fragrant vanilla paste. Mix these together thoroughly to create a creamy base bursting with flavor.

Step 2: Incorporate the Eggs

Next, whisk in the eggs one at a time. This helps the batter emulsify properly, creating that signature chewy texture you’re aiming for. Be sure your eggs are at room temperature to encourage even mixing and avoid curdling.

Step 3: Add Dry Ingredients and Milk

Now add the mochiko flour, sugar, and baking powder. These dry ingredients form the chewy structure and lightly sweetened flavor that are essential to the mochi experience. Slowly pour in the milk, stirring gently until the batter reaches a smooth, pancake-like consistency. You want it thick but pourable; test by running your finger through the batter on the back of a spoon—if the batter holds its shape without being stiff or watery, you’re perfect.

Step 4: Optional Batter Rest for Best Texture

If you can wait 15 to 20 minutes, let the batter rest at room temperature. This resting period enhances the chewy crispiness after baking, taking your mochi from great to truly unforgettable by allowing the flavors to meld and the texture to develop fully.

Step 5: Prepare for Baking

Preheat your oven to 350F (176C). Liberally butter your muffin tin, then optionally dust with cornmeal or coarse semolina for non-stick ease and an extra crispy crust on the bottoms. Fill each muffin cup with about ¼ cup of batter, then gently tap the tin on the counter to release air bubbles for an even crumb.

Step 6: Bake to Golden Perfection

Bake your mochi for 45 minutes to an hour, checking for a golden brown crust. If your oven runs hot, peek as early as 30 minutes. Use a toothpick inserted in the center to check doneness—it should come out clean when they’re perfectly cooked. Let your mochi cool for 5 to 10 minutes before sampling so the outsides can crisp beautifully while the insides remain chewy.

How to Serve Chewy Hawaiian Butter Mochi Recipe

The image shows seven golden brown muffins with slightly domed tops arranged on a wooden tray, revealing a crisp texture on the edges. The tray has a natural bark-like rim on its sides, adding a rustic feel. Behind the tray, a white metal muffin tin holds three more muffins, each with golden crusts and slightly sunken centers. A soft gray cloth is casually placed beside the tin. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar can elevate your mochi with a little extra sweetness and a charming finish. For a tropical twist, sprinkle with shredded toasted coconut or drizzle a bit of honey or caramel sauce. These touches add texture and a burst of flavor that pairs beautifully with the buttery chew of the mochi.

Side Dishes

Serve your chewy Hawaiian butter mochi alongside fresh tropical fruits like pineapple or mango slices. A scoop of coconut or vanilla ice cream creates a dreamy contrast between warm and cold textures, rounding out the sensory experience. For gatherings, pair it with a cup of bold Kona coffee or a lightly brewed green tea to complement the richness.

Creative Ways to Present

If you’re serving this at a party or want to wow your family, pop the mochi treats into pretty cupcake liners for a charming display. Arrange them on a wooden board with fresh edible flowers or banana leaves to bring a vibrant island vibe to your table. You can even slice them into bite-sized squares for easier sharing and sampling!

Make Ahead and Storage

Storing Leftovers

Leftover chewy Hawaiian butter mochi keeps well at room temperature wrapped tightly or stored in an airtight container for up to 3 days. For best texture, avoid refrigerating as the cool air can make it firmer and less chewy, though it’s still tasty!

Freezing

Want to save some for later? You can freeze your mochi wrapped individually in plastic wrap and placed in a sealed bag for up to 3 months. Thaw at room temperature when ready to indulge, then warm slightly to revive that fresh-baked softness and flavor.

Reheating

To enjoy your frozen or leftover mochi, pop slices into a preheated oven at 300F for about 5 to 10 minutes or microwave in short bursts until warmed through. This quick reheat brings back that irresistible chew and buttery aroma you fell in love with.

FAQs

Can I use other types of flour instead of mochiko flour?

Mochiko flour is essential for that classic chewy texture because it’s made from glutinous rice. Using regular wheat flour or cornstarch will change the texture drastically, resulting in a cake that’s more crumbly or cakey rather than chewy. For authentic results, stick to mochiko flour.

Is coconut cream necessary, or can I substitute coconut milk?

Coconut cream gives the mochi richness and a thicker, creamier mouthfeel. While coconut milk can be substituted, make sure to use full-fat canned coconut milk and stir well. The texture might be slightly less rich but still delicious.

Why does the recipe call for baking powder?

The baking powder helps the mochi rise just enough so it doesn’t become too dense. It creates a light lift while maintaining the chewy consistency, striking the perfect balance between fluffy and sticky.

Can I make this recipe gluten-free?

Great news—as mochiko flour is naturally gluten-free, this chewy Hawaiian butter mochi recipe is safe for those avoiding gluten. Just ensure other ingredients like baking powder are gluten-free certified.

How do I know when the mochi is done baking?

The best way is to watch for a deep golden brown color on top and test with a toothpick inserted into the center. If it comes out clean without wet batter, your mochi is perfectly baked. Don’t worry if it’s still slightly soft; it will firm up as it cools.

Final Thoughts

I genuinely hope you give this Chewy Hawaiian Butter Mochi Recipe a try—it’s one of those magical treats that always brings a little sunshine into any day. Whether you’re sharing it with family or savoring a quiet moment to yourself, the buttery chewiness and tropical flavors will transport you straight to paradise. Once you make it, I bet this recipe will become an absolute favorite in your dessert rotation.