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The top of the custard mochi separates a bit, giving you a creamy top layer and a chewy, dense bottom layer. #buttermochi #custardmochi #mochi #hawaiian #dessert

Custard Mochi

Custard mochi is a slightly creamier, lighter version of butter mochi. Both versions of the popular Hawaiian dessert are made with sweet rice flour, which gives them that chewy texture.
Course Dessert
Cuisine Hawaiian, Japanese
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 32 people
Calories 140 kcal


  • 1 stick unsalted butter room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs room temperature
  • 4 cups whole milk room temperature
  • 1 pound mochiko
  • 1 tablespoon baking powder
  • 2 teaspoon vanilla extract


  1. Cream the butter and sugar. Add eggs one at a time, beating well after each addition. Add the rest of ingredients and mix until well blended.
  2. Pour into a 11x15" pan and bake at 350F for 80 minutes, or until center is firm and the mochi is golden brown on the edges.
  3. 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.

  4. 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

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).