Butter Mochi | Chewy Mochi Cake | Easy, One Bowl Recipe

Butter Mochi is a Hawaiian favorite that combines the taste of a rich, buttery cake with the chewy, bouncy texture of mochi. Imagine a cake with crispy edges, a flaky top and a chewy, custardy center; that’s butter mochi.
Butter mochi is super easy to make, just stir together the ingredients and bake, and also gluten-free.
This recipe uses half a can of coconut milk, if you don't want half a can of coconut milk sitting around, you can use the whole (13-14 oz) can and only add ¼ cup (60 mL) of milk or double the recipe and bake in a 9x13 in (23x33 cm) pan for 60-70 minutes.
Ingredients: (Makes one 8-inch (20 cm) square pan)
Butter, melted ¼ cup (56 g)
Sugar 1 cup (200 g)
2 Eggs (100 g)
Coconut Milk ¾ cup (180 mL)
Vanilla 1 tsp (5 mL)
Milk 1 cup (240 mL)
Mochiko Sweet Rice Flour 1 ½ cups (227 g)
Salt ½ tsp (3 g)
Baking Powder 1 tsp (4 g)
Directions:
1. Stir together the butter, sugar, eggs, vanilla, coconut milk and milk. Mix until the sugar is dissolved.
2. Add the mochiko (sweet rice flour), salt and baking powder. Stir until there are no more lumps.
3. Pour into a greased 8×8 (20×20 cm) pan and bake in a preheated 325° F (163° C) oven for 50-55 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

[@ZoeClarkTattooer]

I’ve watched this video all 5 times I’ve made butter mochi now, thank you for making such an easy video to follow!

[@BakewithElle]

Glad you liked it!! 😀

[@WOCRecipes]

I love how beautiful and tasty this recipe turned out. Your instructions are easy to follow. Thanks for the great video.

[@BakewithElle]

Glad you liked it. 😀

[@jamesejudy3]

Great recipe! and the slightly ominous music at the end was a nice touch ^_^

[@mun3698]

I made your recipe and it turned out great! It’s delicious when it’s warm - kind of like a buttery coconut porridge-y taste. Very comforting. Still yummy when it completely cools. ☺️

[@BakewithElle]

Glad you liked it. 😃

[@Reinolds_Recipes]

You can wake me up for this ;) one of the best and yours look great! Thanks a lot for sharing, subscribed! 😀🙏

[@BakewithElle]

Thank you !😃

[@Jowonne]

It came out perfect, thank you!

[@BakewithElle]

Glad you liked it!

[@oxford1603]

Thank you!

[@almalakmichael777]

رائعة جدا 👌

[@BakewithElle]

Thank you. شكرا لك

[@jasontheworldisyours]

Tasty

[@CoppyCat101]

Butter mochi is everything I aspire to be

[@BakewithElle]

Rich and chewy? 🤣👍

[@CoppyCat101]

@@BakewithElle golden and greasy

[@sabbyjones2308]

I love butter mochi. I have tried so many different recipes. I want to try yours but I have never seen coconut milk as thick as yours what is the brand please

[@BakewithElle]

I used O Organics brand from Safeway/Vons. But I've used other brands successfully too. You could also try coconut cream, which is even thicker than the milk and works in this recipe just fine.

[@starnight4276]

Please give me an enlightenment, is this cake very sweet? Can i reduce the sugar? And will it ruin the result if i do it? Because I don't really like overly sweet cake

[@starnight4276]

And can I use half butter and half margarine? Because I don't have much butter left

[@BakewithElle]

Yes, you can use half butter, half margarine.

[@BakewithElle]

I'd say it's moderately sweet, but of course that depends on your taste. You can reduce the sugar to 3/4 cup (150 g) without any problems.

[@starnight4276]

Thanks for the reply! I'll bake it this sunday. I've never tried this cake before. I'll let you know how's the result

[@starnight4276]

​@@BakewithElleIt turned out great and it was super easy to make. My parents and husband loved it. I reduced the sugar. The cake is chewy, just like the regular mochi but it's got nice buttery aroma. Thank you for the recipe

[@meilanzhang6144]

Can you substitute the sugar with brown sugar?

[@BakewithElle]

Yes, that would be fine.

[@Lalala04-n1y]

How long can I keep it, and how do I store Hawaiian mochi?

[@BakewithElle]

You can keep the butter mochi in a covered container at room temperature for several days. For longer storage, cut it into pieces, wrap each each piece in plastic wrap and freeze for up to 2 months.

[@Lalala04-n1y]

@@BakewithElle thank you