Hawaiian butter mochi is a soft, chewy cake with a tropical coconut flavor. It’s made with glutinous rice flour (so it’s gluten-free too). It’s a super easy cake to make from scratch.
Butter mochi is one of my favorite mochi treats. It’s basically Japanese mochi but in cake form. It recently became popular again because Trader Joe’s introduced a box mix version. While I was almost tempted to buy the Trader Joe’s mix since I love trying new Trader Joe’s products, I didn’t end up buying it because I know how easy it is to make from scratch, as I make different versions of mochi cake several times a year.
How to Make Butter Mochi Cake
Making mochi cake is almost as easy as making a cake with a cake mix. You add in all your wet ingredients and mix until blended. Then you add in the flour and baking powder and mix until smooth. That’s it! Then it’s ready to go in the oven.
What is Glutinous Rice Flour
The main ingredient used to make mochi cake is glutinous rice flour, also known as sweet rice flour. Sweet rice flour is ground from short-grain glutinous rice. It is a sticky flour that is key to the chewy texture for mochi. Despite what its name suggests, glutinous rice flour is naturally gluten-free.
If you’re looking for it at the grocery store, the most commonly sold one is labeled mochiko. Many mochi cake recipes will also call for mochiko in the ingredients but any glutinous rice flour will work.
Mochi Cake Variations
- 4 oz unsalted butter melted
- 2 cups granulated white sugar
- 1 (12 oz) can evaporated milk
- 1 (13.5 oz) can coconut milk or coconut cream
- 1 tsp vanilla
- 4 large eggs
- 1 lb glutinous rice flour also known as mochiko sweet rice flour
- 2 tsp baking powder
- Preheat oven to 350°F. Grease and line a 9 x 13 inch baking pan with parchment paper.
- In a large bowl of stand mixer, mix butter and sugar until evenly combined. Add in evaporated milk, coconut milk, vanilla, eggs. Mix until evenly combined. Make sure to scrape down sides and bottom of bowl to make sure all ingredients are evenly incorporated.
- Add in glutinous rice flour and baking powder. Mix on low speed until flour has been incorporated. Increase mixing speed to medium to beat batter until smooth.
- Pour batter into prepared pan. Bake for about 60 minutes or until toothpick inserted comes out clean. Cake will initially rise quite high but will sink down and flatten once removed from the oven and given some time to cool. The cake may be wobbly when you first take it out of the oven; this is not an indication that the batter isn't cooked like with a traditional cake.
- Allow cake to cool before cutting with a sharp knife and serving. Cake can be eaten warm or at room temperature. Keep cake at room temperature for up to 2 days.
- I used this mochiko sweet rice flour.*
- Sweet rice flour is key to creating the chewy mochi texture. It can't be substituted with regular rice flour.
- Cake is best stored at room temperature. When stored in the fridge it will lose some of its chewiness. Cake does need to be consumed within 2 days at room temperature.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.