Ono Grindz 808
Sweets & Baked

Butter Mochi

Chewy, custardy, coconutty squares. The potluck dessert that disappears first.

Prep15 min
Cook1 hr
Total1 hr 15 min + cooling
Serves24 squares

Butter mochi is what happens when mochiko (sweet rice flour) meets a butter-and-coconut custard and bakes into golden squares — crisp-edged, deeply chewy in the middle, and impossible to eat just one of.

It's the standard-issue Hawai'i potluck dessert: one pan, one bowl, no mixer, travels perfectly.

How fo’ make ’um

  1. Heat the oven to 350°F. Butter a 9×13 pan well.
  2. Whisk mochiko, sugar, baking powder, and salt in a big bowl.
  3. In another bowl, whisk the eggs, then whisk in coconut milk, milk, melted butter, and vanilla.
  4. Pour the wet into the dry and whisk until completely smooth — mochiko lumps hide, so scrape the bottom.
  5. Pour into the pan, rap it on the counter to pop bubbles, and scatter shredded coconut over the top if using.
  6. Bake 55–65 minutes until the top is deep golden and the center doesn't jiggle. Cool COMPLETELY in the pan (at least 2 hours) before cutting into squares with a plastic or oiled knife.

Local tips

  • It must be mochiko brand-style sweet rice flour — regular rice flour will not work.
  • Cutting warm butter mochi is chaos. Patience makes clean chewy squares.
  • Chocolate, ube, or lilikoʻi versions all work — swap flavors into the wet ingredients.

Keep grinding

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