This Hawaiian Butter Mochi Cake is a chewy and sweet recipe, which is made with glutinous rice flour and creamy coconut milk. It’s a classic Hawaiian treat, a unique dessert with a wonderfully springy texture, ready in about 1 hour and 30 minutes.
Jump to RecipeHawaiian Mochi Cake Ingredients
A classic combination for a unique and delicious Hawaiian dessert.
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for the pan
- 1 pound (about 3 cups) mochiko flour (sweet/glutinous rice flour)
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 (about 13.5-ounce) can unsweetened coconut milk
- 1/2 cup unsweetened shredded coconut
- A few pinches of flaky salt (optional)
How To Make Hawaiian Mochi Cake
A step-by-step guide to this wonderfully chewy and custardy treat.
- Prep Oven and Pan: Preheat the oven to 350°F. Generously grease a 9×13-inch baking pan.
- Mix Dry and Wet Ingredients Separately: In a large bowl, whisk together the mochiko flour, granulated sugar, baking powder, and kosher salt. In a separate medium bowl, whisk together the milk, eggs, and vanilla extract.
- Combine the Batter: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until well combined. Add the melted butter and the can of coconut milk and mix until the batter is fully incorporated and smooth.
- Bake the Cake: Pour the batter into the prepared pan. Evenly sprinkle the shredded coconut over the top. Bake for 60 to 70 minutes, until the mochi cake is set and a deep golden brown on top.
- Cool and Slice: Set the pan on a wire rack and let the mochi cool completely, for at least 1 hour. To serve, slice into rectangles. Using a plastic knife can help prevent the sticky cake from tearing.
Recipe Tips
For the most authentic, perfectly chewy butter mochi.
- What is Mochiko flour? Mochiko is a type of glutinous rice flour made from short-grain sweet rice. It is the key ingredient for this cake and is what creates its signature dense, springy, and chewy texture. It is naturally gluten-free. Do not substitute it with regular rice flour.
- How do I know when the mochi cake is done? The cake is ready when the top is a beautiful golden brown and the center is set. It won’t spring back like a regular cake, but a toothpick inserted into the center should come out clean.
- Can I make this ahead of time? Yes, this is a great dessert to make a day in advance. The texture is often even better on the second day. Store it, covered, at room temperature.
- Why use a plastic knife to cut it? Mochi cake is famously sticky and chewy. A plastic knife is a great trick because the sticky cake is less likely to cling to its surface, giving you much cleaner, neater slices than a metal knife would.
What To Serve With Hawaiian Mochi Cake
This sweet, unique cake is a complete treat on its own.
A small, chewy square of butter mochi is a classic Hawaiian snack or dessert. It is perfect served:
- On its own, at room temperature
- With a cup of hot coffee or a glass of milk
- Alongside fresh tropical fruits like pineapple or mango
How To Store Hawaiian Mochi Cake
Keeping your mochi chewy and fresh.
- Room Temperature: Store the cooled mochi cake in an airtight container at room temperature. It will stay fresh and chewy for up to 3 days. Do not refrigerate it, as this can cause the mochi to harden.
Hawaiian Mochi Cake Nutrition Facts
An estimated guide per piece.
- Calories: 280 kcal
- Carbohydrates: 40 g
- Protein: 4 g
- Fat: 12 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, they share the same key ingredient: glutinous rice flour. This Hawaiian butter mochi is a beloved local dessert that evolved from the Japanese immigrants who came to Hawaii. It’s like a baked, custardy, buttery version of the traditional Japanese confection.
While the classic coconut and vanilla is delicious, you could also experiment by adding a tablespoon of matcha powder to the dry ingredients for a green tea version, or a little cocoa powder for a chocolate mochi.
Yes, that’s exactly right! Mochi cake is not supposed to be light and airy like a Western-style butter cake. Its signature and beloved texture is dense, chewy, springy, and slightly gummy or custardy, which comes from the glutinous rice flour.
Try More Recipes:
Trader Joe’s Hawaiian Mochi Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy20
servings15
minutes1
hour10
minutes280
kcalA classic Hawaiian Butter Mochi cake, featuring a wonderfully chewy, springy, and custardy texture from glutinous rice flour and a rich, sweet flavor from coconut milk and butter.
Ingredients
1 lb. mochiko (sweet/glutinous rice flour)
2 cups granulated sugar
2 tsp baking powder
1 stick (8 tbsp) unsalted butter, melted
2 cups milk
4 large eggs
2 tsp vanilla extract
1 (13.5-oz) can unsweetened coconut milk
1/2 cup unsweetened shredded coconut
Directions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- In a large bowl, whisk together the mochiko flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Stir in the melted butter and the coconut milk until the batter is smooth.
- Pour the batter into the prepared pan. Sprinkle the shredded coconut evenly over the top.
- Bake for 60 to 70 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- Let the mochi cool completely in the pan for at least 1 hour before slicing into squares with a plastic knife.
Notes
- Using mochiko (glutinous rice flour) is essential for the signature chewy texture; do not substitute with regular rice flour.
- The texture of this cake is meant to be dense and chewy, not light and fluffy.
- Using a plastic knife is the best trick for getting clean, non-sticky slices.
- Store the cake in an airtight container at room temperature; refrigerating it will make it hard.
