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+ servings
Square of golden yellow mochi with crispy, crumbly top.

Butter Mochi

Butter mochi is a chewy, buttery Hawaiian dessert made of sweet rice flour.
Course Dessert
Cuisine Hawaiian, Japanese
Keyword baking powder, brown sugar, butter, eggs, gluten-free, glutinous rice flour, milk, mochi, mochiko, nut-free, vanilla
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 32 people
Calories 134 kcal


  • 1 stick unsalted butter melted and cooled
  • 1 pound mochiko
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • 5 large eggs room temperature and beaten
  • 3 cups whole milk room temperature
  • 1 teaspoon vanilla extract


  1. Mix all ingredients together. Pour into a 11x15" dish. Bake at 350F for 1 hour; the top will bubbly, golden brown and poofy. Cool completely (it will deflate) before slicing (it's easiest with a plastic knife so that the mochi doesn't stick to the knife) and serving.

  2. You can store leftovers at room temperature for a few days or in the fridge. If you refrigerate it, however, the mochi gets a little hard and I like it best reheated (I prefer toasting or microwaving).

Recipe Notes

From Aunty Lily (there are a bunch of very similar ones that you can Google as well; not sure where Aunty originally got the recipe from).

During my most recent batches, the butter (which rises to the surface of the mochi during baking) has bubbled over a bit in a 9x13" pan, so I suggest either using an 11x15" pan or using a 9x13" pan with a baking sheet on the rack below the pan to catch any drips. Another thing to keep in mind: an 11x15" pan yields mochi with a higher crispy crunchy top to chewy mochi ratio, whereas a 9x13" pan yields mochi with a thicker middle and less of the topping. Your choice, but I love more top (chances are, if you're into muffin tops, you'd like the thinner, crispier mochi, too).