Butter Mochi is a popular Hawaiian dessert made with mochiko (glutinous rice flour), butter, and milk. This chewy, mochi-like treat is infused with the tropical flavor of coconut and resembles Japanese mochi in texture. Its simple, comforting taste evokes a sense of nostalgia for many, especially those familiar with Japanese sweets.
What’s Butter Mochi?
Butter Mochi is a cherished dessert commonly found in bakeries throughout Hawaii. With its square-shaped, bar-cookie appearance, this baked delight boasts a golden-brown surface and slightly crispy, caramelized edges that provide a delightful aromatic crunch. Crafted from mochiko (glutinous rice flour), it features a satisfyingly chewy texture reminiscent of traditional mochi. The flavor is rich and buttery, complemented by a subtle coconut aroma from the coconut milk, giving it a tropical island flair.
In the late 1800s, many Japanese immigrants settled in Hawaii, bringing their culinary traditions with them. Over the years, these dishes evolved to adapt to island life. Mochi, a traditional Japanese rice cake, was one such creation. Some believe that Butter Mochi may have originated from mochi confections brought by immigrants from Hiroshima.
Simultaneously, Filipino immigrants introduced their own culinary influences to the islands. It is thought that Butter Mochi emerged as a fusion of Japanese and Filipino traditions—possibly inspired by the Filipino rice cake bibingka, yet made with Japanese mochiko flour, resulting in a uniquely Hawaiian dessert.
Once a local favorite, Butter Mochi has become an iconic element of Hawaii’s dessert culture. Today, it is not only a staple across the islands but is also gaining popularity in places like Japan and the mainland U.S., winning hearts worldwide with its nostalgic flavor and tropical charm.
Tips and Substitutions for Butter Mochi
- Boost the Coconut Flavor: For an extra coconut kick and added texture, consider sprinkling shredded coconut on top of the batter before baking. This will add a lovely crunch and enhance the tropical flavor.
- Adjusting the Sweetness: While the recipe may seem to call for a considerable amount of sugar, the final result is not overwhelmingly sweet. If you prefer a less sugary version, you can slightly reduce the sugar, but avoid cutting it too drastically, as this may leave the mochi bland and lacking flavor.
- Coconut Milk Substitutions: Whole milk can be used in place of coconut milk, but be aware that this will significantly alter the flavor and aroma. If you’re not particularly fond of coconut, consider using half coconut milk and half regular milk to retain some of the original character while softening the coconut taste.
- Be Careful with Substitutions: When substituting ingredients in the original recipe, it’s best to start with small amounts. This way, you can experiment without compromising the entire batch.
More Recipes Like Butter Mochi
Sweet and chewy mochi dessert from Hawaii
- 1 lb mochiko
- 2 cups sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1 can coconut milk (14 oz)
- 1 can evaporated milk (12 oz)
- 4 eggs
- 4 oz butter (melted)
- 2 tsp vanilla extract
- Preheat oven to 350°. Grease a 9×13 baking dish.
- In a large bowl, combine mochiko, sugar, baking powder, and salt. In another bowl, mix coconut milk, evaporated milk, eggs, melted butter, and vanilla. Pour the liquid mixture into the dry ingredients and mix well.
- Pour the batter into the baking dish and bake for about 60 minutes.
- Cool completely, cut into squares, and serve.
