Hawaiian Butter Mochi (2.5M+ on TikTok Viral Recipe!)
Hawaiian Butter Mochi (2.5M+ on TikTok Viral Recipe!) is a easy Hawaiian recipe that serves 12. 422 calories per serving. Recipe by Sarah James on YouTube.
Prep: 20 min | Cook: 1 hr | Total: 1 hr 35 min
Cost: $8.25 total, $0.69 per serving
Ingredients
- 2 cups Whole Milk (Whole milk, can substitute 2% milk)
- 2 cups Granulated Sugar (Fine granulated sugar)
- 16 ounces Glutinous Rice Flour (Also called sweet rice flour, provides the chewy mochi texture)
- 1 can Coconut Milk (Full‑fat canned coconut milk, shake well before opening)
- 4 large Eggs (Room temperature)
- 0.5 cup Unsalted Butter (Melted, not browned)
- 1 teaspoon Baking Powder (Double‑acting)
- 1 teaspoon Vanilla Extract (Pure vanilla extract)
- 0.25 cup Shredded Coconut (Optional, toasted for extra flavor)
Instructions
Line Baking Pan
Preheat the oven to 350°F. Cut parchment paper to fit a 9×13‑inch pan, allowing overhang on the sides for easy removal. Place the parchment in the pan.
Time: PT5M
Temperature: 350°F
Mix Wet Ingredients
In the large mixing bowl combine whole milk, granulated sugar, coconut milk, melted butter, eggs, and vanilla extract. Whisk vigorously until the sugar is fully dissolved and the mixture is smooth.
Time: PT5M
Incorporate Dry Ingredients
Sift the glutinous rice flour and baking powder directly into the bowl. Whisk just until the batter is smooth and free of lumps; do not over‑mix.
Time: PT5M
Transfer Batter
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Time: PT2M
Add Shredded Coconut (Optional)
Sprinkle the shredded coconut evenly over the surface of the batter if using.
Time: PT1M
Bake Mochi
Place the pan in the preheated oven and bake for 1 hour, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Time: PT1H
Temperature: 350°F
Cool Completely
Remove the pan from the oven and let it cool on a rack until completely room temperature before cutting into squares.
Time: PT30M
Nutrition Facts
- Calories
- 422
- Protein
- 4 g
- Carbohydrates
- 63 g
- Fat
- 13 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free (if using certified GF glutinous rice flour)
Allergens: Milk, Eggs, Butter, Coconut
Ingredient Substitutions
- Instead of Whole Milk: Almond milk, Soy milk
- Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquids)
- Instead of Glutinous Rice Flour: Tapioca starch, Rice flour (different texture)
- Instead of Coconut Milk: Almond milk + coconut cream, Coconut cream diluted
- Instead of Eggs: Flax eggs (not recommended for texture)
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Vanilla Extract: Almond extract
- Instead of Shredded Coconut: Toasted coconut flakes
Equipment Needed
- Large Mixing Bowl
- Whisk
- Measuring Cups
- 9×13 Inch Baking Pan
- Parchment Paper
- Oven
- Cooling Rack (optional)
- Spatula (optional)
Critical Steps — Do Not Skip
- Line Baking Pan
- Incorporate Dry Ingredients
- Bake Mochi
- Cool Completely
Chef Tips from the Video
- Use room‑temperature ingredients for a smoother batter.
- Toast the shredded coconut lightly for extra crunch and aroma.
- Allow the parchment overhang to act as handles for easy removal of the whole cake.
Troubleshooting
Batter has lumps after whisking.
Sift the glutinous rice flour before adding and whisk until smooth; use a hand mixer if needed.
Mochi is too dense or gummy.
Do not overmix; ensure the batter is just combined. Also verify the baking powder is fresh.
Top is not golden or seems undercooked.
Increase oven temperature by 10°F for the last 10 minutes or cover with foil to prevent over‑browning while the interior finishes cooking.
Storage
Refrigerator: Store covered in the refrigerator for up to 5 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in the refrigerator before serving.
Room temperature: Best eaten the same day; can sit at room temperature for up to 2 days if covered.
Make-Ahead Tips
- The mochi can be baked a day ahead and stored in the refrigerator.
- Freeze individual squares for longer storage; reheat gently in the microwave or oven.
Frequently Asked Questions
What is the cultural significance and history of Hawaiian Butter Mochi in Hawaiian cuisine?
Hawaiian Butter Mochi is a modern adaptation of traditional Japanese mochi, introduced to Hawaii by Japanese immigrants. Over time, locals added coconut milk, butter, and a baked format, creating a sweet, chewy cake that’s now a beloved treat at gatherings and luaus.
What are the traditional regional variations of mochi desserts in Hawaiian cuisine?
In Hawaii, mochi appears as baked butter mochi, steamed mochi balls, and mochi ice cream. Some versions incorporate taro, ube, or macadamia nuts, reflecting the islands’ diverse agricultural heritage.
How is Hawaiian Butter Mochi traditionally served in Hawaii?
It is typically cut into bite‑size squares and served at room temperature or slightly chilled, often dusted with toasted coconut or a drizzle of caramel. It’s a popular dessert at potlucks, birthday parties, and holiday feasts.
What occasions or celebrations is Hawaiian Butter Mochi traditionally associated with in Hawaiian culture?
Butter mochi is a staple at family gatherings, birthday celebrations, graduations, and especially during the holiday season and Hawaiian festivals like Lei Day.
What makes Hawaiian Butter Mochi special or unique in Hawaiian cuisine?
Its combination of chewy glutinous rice flour, rich coconut milk, and buttery flavor sets it apart from both traditional Japanese mochi and typical Western cakes, offering a uniquely Hawaiian texture and taste.
What are the most common mistakes to avoid when making Hawaiian Butter Mochi?
Common errors include overmixing the batter, which creates a tough texture, not preheating the oven fully, and cutting the cake before it has cooled completely, which can cause it to crumble.
Why does this Hawaiian Butter Mochi recipe use glutinous rice flour instead of regular all‑purpose flour?
Glutinous rice flour provides the signature chewy, stretchy texture of mochi, whereas all‑purpose flour would yield a crumbly cake. The flour’s high starch content is essential for the authentic mochi mouthfeel.
Can I make Hawaiian Butter Mochi ahead of time and how should I store it?
Yes, bake the mochi a day ahead, let it cool completely, then wrap it tightly and refrigerate. It keeps for up to five days, or you can freeze individual squares for up to a month.
What texture and appearance should I look for when making Hawaiian Butter Mochi?
The top should be lightly golden with a smooth, slightly glossy surface. When cut, the interior should be soft, chewy, and slightly springy—not dry or crumbly.
How do I know when Hawaiian Butter Mochi is done cooking?
Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. The edges will pull away slightly from the parchment, and the top will have a faint golden hue.
What does the YouTube channel Sarah James specialize in?
The YouTube channel Sarah James focuses on easy, home‑cooked comfort foods and dessert recipes, often highlighting simple techniques that require minimal equipment and everyday pantry ingredients.
How does the YouTube channel Sarah James's approach to Hawaiian cooking differ from other Hawaiian cooking channels?
Sarah James blends traditional Hawaiian flavors with straightforward, Western‑style baking methods, making dishes like baked butter mochi accessible to cooks who may not have a steamer or specialized equipment, unlike channels that stick strictly to traditional techniques.
Last updated: August 31, 2026
