Recipe By SAXONY
Published Jun 19th
Ono Butter Mochi
Prep 5m Cook 1h Additional - Ready In 1h 5m
Servings 1 - 9x13 inch pan Calories 463.2

This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party.

Recipe Ingredients

  • 1 pound mochiko (glutinous rice flour)
  • 2 ½ cups white sugar
  • 1 teaspoon baking powder
  • ½ cup butter, melted
  • 3 cups whole milk
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened, flaked coconut

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 2 In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
  3. 3 Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.

Nutrition Facts

  • Calories 463.2
  • Carbohydrate 78.2 g
  • Cholesterol 103.9 mg
  • Fat 14 g
  • Fiber 1.5 g
  • Protein 7.1 g
  • Saturated Fat 8.4 g
  • Sodium 155.6 mg
  • Sugar 46.9 g


  1. Sooo GOOD! As we say here in Hawaii, "Broke da mouth!" Only thing I changed - Bake for about 50 minutes, then put foil over the edges and bake another 20-25 minutes. This way the center becomes more golden brown colored and crispy on top. (FYI, normally toward the center under the crispy coconut, the - Read more ...
  2. This came out weird. I used glutinous rice flour (as stated in the recipe - 1st ingredient) - I couldn't find mochiko flour itself and thought they were the same thing? It came out rubbery and slightly sticky. Is that normal? I had a choice of rice flour or glutenous rice flour at the store - Read more ...
  3. Just wanted to clarify that Mochiko is actually just plain rice flour, not glutinous rice flour, if you make it with the glutinous rice flour (which are available in most of the Asian markets, Chinatowns..) you will end up with something thats very sticky... i made it with 1% milk and it was very good - Read more ...
  4. This recipe is very similar to a Portuguese/Chinese dessert our family calls "gooey cake". I too used a can of coconut milk (12 ounces) and used 2% milk for the rest to equal 3 cups. Don't be alarmed if the sides rise faster than the middle - after it cools it settles. I had to - Read more ...
  5. Made this for a New Year's party and at first I thought it was ok but it kept getting better and better. Definitely something to make at least a day beforehand because the flavors keep enhancing. Plus all the party goers from the Pacific (both Hawaii and the Philippines) couldn't get enough. The only thing - Read more ...
  6. Definitely ono! My kids are mochi fanatics and this disappeared as fast as they could chew it. I did substitute a can of coconut milk for some of the milk and it gave it a wonderful haupia-like flavor. Now the kids don't want store-bought mochi anymore!
  7. i didn't have whole milk so i used 1% and it still came out amazing, i don't know if it would have made very much difference in taste if i had gone with whole anyway. i know this place that makes it and guaranteed they must either use whole milk or half&half and this tastes - Read more ...
  8. Really good! Just a note- I couldn't find anything called mochiko in any grocery store near my house (the midwest is not exactly full of exotic things), but plain rice flour worked just fine. These are delicious!
  9. Very very fattening and filling, but oh so good, it's difficult to pass on a slice, reminds me of Hawai'i. The recipe is similar to the Phillippine Bibingka. Keep the recipe as is; however, instead of using 3 cups of milk, use a can of coconut milk and a can of evaporated milk and minus - Read more ...
  10. Mmmm! Simply delicious! Instead of a a 9x13 pan I use a muffin pan for individual servings. I fell in love with mochi the first time I had it. Not so easy to find fresh butter mochi on the island so I decided to make it myself. My husband was skeptical but LOVED it. The - Read more ...