Hawaiian Butter Mochi. A soft, chewy, delicious and dairy-free mochi bar made of glutinous rice flour. A popular dessert that originates from Hawaii and is totally addictive! Very easy to make.
When I first heard about these mochi bars I was shocked I never tried one before. If you love everything mochi, hurry and add this one to the list because you will not regret it! I remember after making these, I was craving them so badly I went downstairs at midnight to grab one after brushing my teeth. That's how delicious they are!
Easy to make!
This Hawaiian butter mochi recipe is easy to make as I mentioned above. The ingredients are pretty minimal and you simply mix your wet and dry ingredients separately and then mix them together. Then pour into a baking dish or muffin tray.
If you're looking to make these portable for on the go snacking, I would suggest baking them in a muffin pan. As the baking time will be reduced as well so it's a win win!
What does Hawaiian butter mochi taste like?
If you have ever tasted mochis before, it tastes very similar to that but it's warmed up and very rich with that glorious butter. If you have never tasted a mochi, picture a warm vanilla bouncy and chewy rice bar with that buttery taste.
How long does butter mochi last?
This usually lasts 3-4 days in a sealed container refrigerated. If you want to make the butter mochi soft and chewy again, I would suggest microwaving it for 20-30 seconds.
Should Mochi be refrigerated?
Yes, I would recommend refrigerating it since it's a very moist dessert it can form bacteria or mould quickly. When you're ready to serve it, microwave it for 15-20 seconds or more, as needed.
Is Mochi gluten free?
Yes, since glutinous rice flour is gluten-free this treat is gluten free as well.
Tips for making Hawaiian Butter Mochis
- Sift your dry ingredients. This ensures a smooth batter
- Line your baking dish with parchment paper. You can grease your baking dish or muffin tin as well. This allows for them to come out smoothly like butter!
- To slice your mochi cake into bars, wait for it to become cool to touch before slicing or it becomes a very sticky mess!
- Wet your knife before slicing and use a sharp knife
This is the best hawaiian butter mochi recipe I've ever made and I'm so excited to share it with you! I can't take full credit for this recipe as it is adapted from Drive Me Hungry. I reduced the amount sugar and make this dairy-free.
Other recipes you may like!
MOCHI PANCAKES
JAPANESE MOCHI ICE CREAM
MOCHI DONUTS
For this recipe
You will need the following ingredients for these easy hawaiian butter mochi:
Dry Ingredients:
- 3 cups glutinous rice flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- pinch salt
Wet Ingredients:
- 400 ml coconut milk
- 1 ½ cup water
- 7 tbsp vegan butter melted & cooled
- 3 large eggs
- 2 teaspoons vanilla extract
Required: 9x9 inch baking dish or muffin tin
How do you make butter mochi from scratch?
Grease or line your baking dish or muffin tin.
Preheat the oven to 375 degrees F.
In a large bowl, sift your dry ingredients. Whisk them together until well combined.
In another bowl, mix together your wet ingredients mixing in the egg lasts so the butter does not cook the eggs. Alternatively you can wait for the butter to cool down.
Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter.
Pour the batter into the baking dish or muffin tin.
Bake for 40-45 minutes if using a muffin tin or 60-65 minutes if using a baking dish.
Allow this to cool completely before slicing with a wet knife. Enjoy!
Give it a try!
Well I hope you give my Hawaiian Butter Mochi recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this authentic Hawaiian butter mochi, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for the best hawaiian butter mochi (dairy-free), I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Hawaiian Butter Mochi (Dairy-Free)
Ingredients
Dry Ingredients:
- 3 cups glutinous rice flour
- 1 cup white granulated sugar
- 1 ½ teaspoons baking powder
- pinch salt
Wet Ingredients:
- 400 ml coconut milk
- 1 ½ cup water
- 7 tbsp vegan butter melted & cooled
- 3 large eggs
- 2 teaspoons vanilla extract
Instructions
- Grease or line your baking dish or muffin tin.
- Preheat the oven to 375 degrees F.
- In a large bowl, sift your dry ingredients. Whisk them together until well combined.
- In another bowl, mix together your wet ingredients mixing in the egg lasts so the butter does not cook the eggs. Alternatively you can wait for the butter to cool down.
- Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter.
- Pour the batter into the baking dish or muffin tin.
- Bake for 40-45 minutes if using a muffin tin OR 60-65 minutes if using a baking dish.
- Allow this to cool completely before slicing with a wet knife. Enjoy!
NOTES
This makes me so excited! It looks and sounds so luscious!
I am drooling already. It's hard to beat fresh baked happiness that takes just 10 minutes of prep time!!
OH my GOSH!! I went to Hawaii once and I can totally feel the Hawaiian vibes coming from this recipe! Looks so good and satisfying 🙂
What type of coconut milk did you use? There are so many versions available.