Butter mochi is a classic Hawaiian treat made with coconut milk and flour. This recipe makes a baking pan full of butter mochi, so you’ll want to bring this to a potluck.

Butter mochi recipes are famously with hardly any measurements required: one stick of butter, a box of glutinous rice flour, a can of evaporated milk, a can of coconut milk, and some sugar.

For a dessert that’s so easy to make, it is spongy but not airy, chewy but not gummy with a crackly golden crust on top, while the cake underneath was smooth and springy. You can substitute coconut milk if you can’t find coconut cream; the end results will still be very delicious but slightly less rich. Mix the batter thoroughly until completely smooth.


  • 1 1/3 cup granulated sugar
  • 1 box (16oz) Rice Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 can (12 oz) evaporated milk
  • 1 can (14oz) coconut milk
  • 1/2 cup extra virgin olive oil


  1. Preheat oven to 350ºF.
  2. Grease a 9×13 inch pan and set aside.
  3. In a large mixing bowl, add all the dry ingredients sugar, flour, baking powder, salt and set aside.
  4. In a separate bowl, whisk eggs, honey, vanilla extract, evaporated milk and coconut milk. Slowly whisk in extra virgin olive oil.
  5. Add wet ingredients to the dry mix and stir well, until the batter is smooth.
  6. Add batter to the greased pan and bake in the oven for 1 hour, until the edges are golden brown.
  7. Take the pan out of the oven and let cool to room temperature.
  8. Cut into bite-size pieces and serve.