Butter Mochi: The Hawaiian Treat No One Told You About

If you’ve ever been to a tourist-trap luau or Hawaiian themed party, you’ve probably tried poi, haupia and kalua pig. While these are some popular, traditional Hawaiian dishes, the best foods the islands have to offer rarely make an appearance at these events. Malasadas, spam musubi, loco moco, and sata andagi are just some of the lesser-known island favorites but the real treat everyone forgot to mention is butter mochi.

I’d never heard of butter mochi before, but while living in Hawaii, I don’t think I attended a single gathering where someone didn’t bring a fresh, warm batch of of that golden, gooey goodness. It’s definitely not low calorie, but every bite is absolutely cheat-worthy. Plus it’s as easy to make as boxed cake. Just dump all the ingredients in one bowl, mix, bake, and enjoy.

Try it out. Make a batch for your next party or bring it to a pot luck. You’ll love how simple is is to prepare and it’s guaranteed to be a crowd pleaser. Plus, there is almost not chance any of your friends will bring the same dish. Unless of course your pot luck is in Hawaii. If that’s the case, bring whoopie pies. I didn’t meet a single person in Hawaii that had ever hear of a whoopie pie, nevermind tasted one.

Butter Mochi Recipe

Gather up all your ingredients and dump them in a bowl. Yup, go ahead and dump them all in. There’s no magic sequence, just toss them all together and mix well. Be sure to stir the ingredients until they are completely blended.

The mochi mix should have no lumps and have a glossy, translucent look. Pour the mixture in a 9 x 13 pan that has been lightly greased with coconut oil.

Bake in the oven at 350 for 50 to 60 minutes. The butter mochi should be a rich, golden-brown color and a even darker around the edges. I usually find it takes closer to 60 minutes, but start checking around 50 so you don’t end up with burnt, crispy edges.

Remove the pan from the oven and let cool before slicing. If the mochi is too hot when you cut it, you’ll find it has magical self-healing properties and will stick right back together. Pro tip: pizza cutters are perfect for quickly slicing up butter mochi. You can serve butter mochi warm (my favorite!) or let it cool completely before covering or placing in an air-tight container to serve the next day.


  • 1 pound mochiko
  • 1/2 cup butter
  • 2 1/4 cup sugar
  • 4 eggs
  • 2 tsp baking powder
  • 1 can coconut milk
  • 6 tbsp half and half (or substitute 1 1/1 cups evaporated milk)
  • 1 tsp vanilla


Preheat oven to 350. Lightly grease 9 x 13 inch pan. Mix all ingredients in a large box. Stir ingredients until completely blended with no lumps remaining. Pour the mixture into the greased pan. Bake fr 50 to 60 minutes. Remove and let cool. Slice into small 1 inch squares. Serve warm or at room temperature.

Looking for a healthier, no-bake Hawaii-inspired treat? Check out my acai bowl recipe.


Military spouse and mom of one with experience in marketing, volunteer management and, most recently, web design, project support and copy writing. Currently leveraging a BS in Marketing from a top University to negotiate with a pint-sized version of myself. Outside of work and managing the household, I am a serial dabbler and have rarely met a craft or hobby I didn't enjoy. Whether it's painting, volunteering, or running through the sprinklers, there's always some small way to make every day its own adventure.


  1. Dawn Smith on May 27, 2017 at 1:08 pm

    Yummy…my mouth was watering while reading this…now if I can only find some mochiko in my house! It sounds like a cup of courage. LOL!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.