Hawaiian Butter Mochi

Hawaiian butter mochi is a melt-in-your-mouth, gooey dessert made with mochiko rice flour, butter, sugar, and coconut milk. This delicious gluten-free dessert strikes the perfect balance between soft & chewy and sweet & salty.



  • 9×13" baking pan


  • 1 16 oz box mochiko rice flour
  • 2 cups sugar
  • 5 tsp salt
  • 1 tbsp baking powder
  • 1 14 oz can coconut milk
  • 1 12 oz can evaporated milk
  • 2 eggs
  • 1 stick unsalted butter, melted (1/2 cup)
  • Optional: 1/2 cup shredded coconut for topping


  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients: mochiko flour, sugar, salt, baking powder.
  3. Add in wet ingredients: coconut milk, evaporated milk, melted butter, eggs. Mix until well combined. Make sure to scrape down the sides of the bowl to check for any lumps of mochiko that did not get incorporated.
  4. Pour into a greased 9×13" baking pan, sprinkle shredded coconut on top (optional), and bake for an hour, or until a golden brown crust has formed on top and the middle is set.
  5. Let cool, slice into rectangles, and enjoy! Leftovers can be kept in an airtight container at room temperature.