This Hawaiian butter mochi is a simple, naturally gluten-free treat you can make in about 35 minutes. With just a handful of pantry staples—sweet rice flour (mochiko), coconut milk, sugar, egg, butter, and baking powder—these bars deliver a creamy, chewy texture and a light tropical flavor. Whether you’re new to baking with sweet rice flour or you grew up enjoying mochi, this straightforward recipe brings a little taste of Hawaii to your kitchen.
❤️ Sandi’s Recipe Summary
The Quick Bite: This butter mochi uses a few simple pantry ingredients and is a classic Hawaiian snack cake. It has a satisfyingly chewy texture and an easy dairy-free option if you use plant-based butter and coconut milk.
- Time: 35 minutes
- Makes: 9–12 bars, depending on how you cut them.
- Main Ingredients: Sweet rice flour, sugar, butter, eggs, and coconut milk.
- Tools: Mixing bowls, a whisk, and an 8×8 baking dish.
- Free From: Gluten; also soy-, nut-, and oat-free as written.
“Bata Mochi,” commonly called butter mochi, is a beloved Hawaiian dessert that’s naturally gluten-free. It has a custard-like interior and a chewy, cake-like texture thanks to sweet rice flour. The recipe is very forgiving and requires few ingredients—perfect for a quick snack or dessert that tastes like a mini vacation.
Think of butter mochi as a baked mochi cake: sweet rice flour blended with coconut milk (or regular milk), sugar, eggs, butter, and a touch of baking powder. When I learned this version from a chef’s family recipe, I knew it was worth sharing because it’s both authentic and easy to prepare.
Ingredient Notes and Easy Swaps:
See the recipe card below for exact quantities.
- Sweet Rice Flour (Mochiko) – This gives the mochi its characteristic chew. Do not substitute with regular rice flour or brown rice flour; results will differ.
- Milk – Canned full-fat coconut milk adds sweetness and a creamy coconut note. Regular milk works in a pinch but won’t deliver the same flavor.
- Butter – Unsalted is best. Use plant-based butter to make the recipe dairy-free; it works well with brands like Earth Balance.
- Eggs – Large eggs help bind the batter.
- Baking Powder – Use aluminum-free baking powder for best results.
A Note From My Kitchen
This is an authentic, no-fuss butter mochi recipe passed down from family. I tested it with full-fat canned coconut milk for the creamiest result and with lower-fat coconut milk as well; both work, but full-fat gives a richer texture.
How to Make Hawaiian Butter Mochi with Coconut Milk:
Step 1: Preheat the oven to 325°F and position a rack in the middle. Combine the sweet rice flour, sugar, and baking powder in a large bowl and whisk to blend.
Step 2: In a separate bowl, whisk together the coconut milk, egg, and melted butter. Pour the wet ingredients into the dry and stir until the batter is smooth and thick, similar to pancake batter.
Step 3: Grease an 8×8 pan or line it with parchment paper for easier removal. Pour the batter into the pan and smooth the top.
Step 4: Bake for 40–45 minutes, until the top is set and slightly golden. Transfer to a wire rack and let cool completely before slicing.
🔑 Sandi says: Allow the mochi to cool fully before cutting. The texture is sticky when warm and will cling to the knife.
If you enjoy this texture, try other mochi variations like matcha mochi or black sesame mochi muffins for more gluten-free treats.
Frequently Asked Questions:
Store butter mochi in an airtight container in the refrigerator; it keeps well for 3–4 days. If it becomes dry or shows mold, discard it.
Yes. Wrap individual pieces in plastic wrap and place them in a freezer bag or airtight container. Frozen mochi keeps about 3 months.
Yes—if you love coconut, add up to 1 cup of shredded coconut to the batter. You may need a splash more milk to reach the desired batter consistency. Toasted coconut on top also adds nice texture.
Traditional Japanese mochi is a pounded rice cake often filled with sweet fillings. Hawaiian butter mochi is a baked custardy cake made from sweet rice flour, served without a filling.
More Gluten-Free Dessert Recipes:
If you’re looking for other gluten-free desserts, try cookie bars, shortbread cookies, or fruity crumble bars—great options to expand your gluten-free baking repertoire.
Easy Butter Mochi Recipe (Naturally Gluten-Free)
Ingredients
- 1 cup sweet white rice flour
- 1 cup full-fat coconut milk or regular milk
- ½ cup cane sugar
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon baking powder aluminum-free
Equipment
- 8×8 baking dish
Method
- Preheat oven to 325ºF.
- Combine 1 cup sweet white rice flour, ½ cup cane sugar, and 1 teaspoon baking powder in a large mixing bowl. Whisk to blend.
- Whisk together 1 cup full-fat coconut milk, 1 large egg, and 2 tablespoons melted unsalted butter. Add to the dry ingredients and mix until smooth.
- Pour the batter into a greased or parchment-lined 8×8 baking dish.
- Bake at 325ºF for 40–45 minutes, until set. Transfer to a cooling rack.
- Cool completely before cutting to avoid a sticky knife and to get clean slices.
Notes
1. Use sweet rice flour (mochiko). Substituting with other rice flours will change the texture and result.
2. Full-fat canned coconut milk gives the creamiest, most authentic flavor; regular milk will work but is less rich.
3. For extra coconut texture, stir in up to 1 cup shredded coconut or sprinkle toasted coconut on top.
4. Store in an airtight container in the refrigerator for up to 4 days, or freeze wrapped pieces for up to 3 months.
(*This post was updated from a December 2016 post.)