I have been extra busy these past few weeks, which means there has been less time for baking 🙁 But I was craving regular butter mochi which was incredibly lucky because this is so so easy to make!
It came to my attention that I haven’t posted a regular butter mochi recipe (I have an ube version and chocolate version, though). Since this site has basically turned into my own personal cookbook, I decided it was time to upload this one (even though it is so incredibly easy, you don’t really need a written recipe).
Butter mochi is a very popular dessert in Hawaii, and you can basically find it anywhere. The best butter mochi, however, is homemade! Luckily, this recipe involves mixing ingredients (mainly mochiko flour, coconut milk, butter, and eggs) in a big bowl and then throwing it in the oven for an hour.
The result is a chewy, sweet, and absolutely delicious dessert that everyone will love. I decided to make half of my butter mochi in a cupcake tin because they look so cute and are so easy, especially because it requires no cutting. Feel free to make it in whatever type of pan you choose, just make sure to keep an eye on it because cooking time might change.
Store any leftovers in an airtight container at room temperature for around 1 week. This is probably the easiest recipe that I have up on this site but still one of the best, so enjoy!
- 1 box mochiko flour
- 3 cups granulated sugar
- 2 tsp baking powder
- 2 cups milk
- 1/2 cup butter (1 stick), melted
- 5 eggs
- 1 tsp vanilla extract
- 1 can coconut milk
- Grease a 9×13" pan (or cupcake tins/whatever you want). Preheat your oven to 350°F.
- In a large mixing bowl, mix all ingredients together until smooth. Pour into prepared pans.
- Bake in preheated oven for about 1 hour, or until deep golden brown.
- Once done baking, let butter mochi cool to room temperature before cutting. Enjoy!