Butter Mochi — Hawaiian-Japanese Sweet Rice Cake

Overview

Mochiko flour is mixed with sugar, baking powder, eggs, butter, coconut milk, and vanilla. Poured into a greased baking pan and baked at 350°F for about an hour until golden on top and set inside. Cooled and cut into squares. The texture is uniquely chewy — between a brownie and a mochi, denser than cake but lighter than pure mochi.

Key Principles

1. EXCEPTIONAL: Golden-topped, chewy, coconut-rich, with a faint butterscotch note from the caramelised butter and sugar.

4. INSUFFICIENT: Overbaked (dry and hard) or under-baked (raw centre). Correctly baked butter mochi is golden on top but still slightly jiggly in the centre when removed from the oven — it sets as it cools.

Pro Tips

EXCEPTIONAL: Golden-topped, chewy, coconut-rich, with a faint butterscotch note from the caramelised butter and sugar.

Common Mistakes

INSUFFICIENT: Overbaked (dry and hard) or under-baked (raw centre). Correctly baked butter mochi is golden on top but still slightly jiggly in the centre when removed from the oven — it sets as it cools.

Source

Pacific Migration Trail