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Butter Mochi

Uwajimaya | Butter Mochi Recipe
One of Hawaii’s most beloved treats, Butter Mochi is a delicious cross between golden brown cake and soft and chewy mochi.


1 pound box of mochiko flour

2 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter, melted

5 eggs

1 teaspoon vanilla extract

13.5 ounce can of coconut milk


Preheat oven to 375°F and lightly grease a 9×13 baking pan.

In a large bowl, combine all ingredients. Using a wooden spoon, or spatula, mix until a smooth batter is formed.

Pour batter into a lightly greased 9×13 pan.

Bake at 375F for 1 hour.

Cool to room temperature before cutting into squares.

Stored in an airtight container, butter mochi can be kept at room temperature for 3 days, and around 1 month in the freezer.