What is butter mochi made of?

Butter mochi is made with mochiko flour (sweet rice flour), coconut milk, butter, eggs, sugar, and vanilla. It’s naturally gluten-free and baked until golden with a chewy center.

Is butter mochi gluten-free?

Yes, butter mochi hawaii is naturally gluten-free because it uses mochiko flour, which is made from sticky rice, not wheat.

What does butter mochi taste like?

It has a rich, buttery flavor with hints of coconut and vanilla. The texture is chewy, soft, and slightly custardy, with a golden crisp top.

How long does butter mochi last?

At room temperature, it lasts 2 days in an airtight container. In the fridge, up to 5–6 days. You can also freeze it for up to 2 months.

Butter Mochi Hawaii – The Best Chewy Gluten-Free Dessert Ever!

Name: Butter Mochi Hawaii – The Chewy, Golden Treat Your Family Will Love
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Hawaiian
Ingredients: Butter or vegetable oil, for greasing the pan; 1 stick (8 tablespoons) unsalted butter; 1 pound mochiko flour (sweet rice flour); 2 cups granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 2 cups milk (any fat percentage); 4 large eggs; 2 teaspoons vanilla extract; 1 can (13.5 oz) unsweetened coconut milk; 1/2 cup unsweetened shredded coconut; A few pinches of flaky salt (optional)

Butter Mochi Hawaii – The Chewy, Golden Treat Your Family Will Love

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A classic Hawaiian treat with a chewy center and golden, crisp top. Naturally gluten-free and made with mochiko flour and coconut milk, it’s perfect for snacks, potlucks, or cozy afternoons with tea.

Author: Melisa – Tasty Savvy
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 20 squares 1x
Category: Dessert
Method: Baking
Cuisine: Hawaiian
Diet: Gluten Free

Ingredients

Scale

Butter or vegetable oil, for greasing the pan
1 stick (8 tablespoons) unsalted butter
1 pound mochiko flour (sweet rice flour)
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups milk (any fat percentage)
4 large eggs
2 teaspoons vanilla extract
1 can (13.5 oz) unsweetened coconut milk
1/2 cup unsweetened shredded coconut
A few pinches of flaky salt (optional)

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Instructions

Step 1:
Preheat your oven to 350°F and arrange a rack in the center. Grease a 9×13-inch baking dish with butter or oil.

Step 2:
Melt the butter in the microwave or on the stovetop, then set aside to cool slightly.

Step 3:
In a large bowl, whisk together the mochiko flour, sugar, baking powder, and salt.

Step 4:
In another bowl, whisk together the milk, eggs, and vanilla extract.

Step 5:
Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until well combined and smooth.

Step 6:
Add the melted butter and coconut milk to the batter. Stir until fully incorporated and silky.

Step 7:
Pour the batter into the greased baking dish. Tap the pan gently on the counter to release any air bubbles.

Step 8:
Sprinkle the shredded coconut evenly on top. Add a few pinches of flaky salt if using.

Step 9:
Bake for 60–70 minutes, or until the top is golden brown and the center is set.

Step 10:
Remove from the oven and cool completely on a wire rack (about 1 hour).

Step 11:
Cut into 20 squares using a plastic or greased knife to prevent sticking. Serve and enjoy!

Notes

Storage: Store in an airtight container at room temperature for up to 3 days.
Tip: If the knife sticks when slicing, rub it with a little butter or neutral oil.
From: Aloha Kitchen by Alana Kysar (used with permission)

Nutrition

Serving Size: 1 square
Calories: 210
Sugar: 18g
Sodium: 120mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 0.5g
Protein: 2g
Cholesterol: 35mg

Find it online: https://www.tastysavvy.com/butter-mochi-hawaii/