Butter mochi is a Hawaiian classic that keeps finding new fans online for its unusual chew, closer to a dense, coconutty pudding cake than a fluffy muffin. Sweet rice flour is what gives it that stretch, and the whole batter comes together by hand in one bowl with no creaming, no mixer, no fuss.
Everything you need
- 2 cups (280 g) sweet (glutinous) rice flour
- 1 cup (200 g) granulated sugar
- 1½ tsp baking powder
- 1¾ cups coconut milk
- 3 eggs
- ¼ cup (57 g) unsalted butter, melted
- 1 tsp vanilla extract
- ¼ cup (20 g) shredded coconut, to top
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 175°C / 350°F and line a 12-cup muffin tin.
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Whisk the sweet rice flour, sugar and baking powder together in a large bowl.
For this step
- 2 cups (280 g) sweet (glutinous) rice flour
- 1 cup (200 g) granulated sugar
- 1½ tsp baking powder
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In another bowl, whisk the coconut milk, eggs, melted butter and vanilla until smooth.
For this step
- 1¾ cups coconut milk
- 3 eggs
- ¼ cup (57 g) unsalted butter
- 1 tsp vanilla extract
- ¼ cup (20 g) shredded coconut
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Pour the wet into the dry and whisk until just combined, the batter will be quite thin, that's correct for this recipe.
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Divide between the muffin cups, filling about ¾ full, and scatter shredded coconut over the tops.
For this step
- 1¾ cups coconut milk
- ¼ cup (20 g) shredded coconut
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Bake for 32 to 35 minutes, until deep golden and a skewer comes out mostly clean with a few moist, chewy crumbs.
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Worth knowing
- Sweet rice flour (sometimes labelled mochiko or glutinous rice flour) isn't interchangeable with regular rice flour, it's what gives the chew.
- Cool them fully before eating. Warm mochi muffins taste gummy rather than chewy; the texture sets properly once cool.
Make it your own
- Fold in a handful of chocolate chips or chopped macadamia nuts before baking.
- Swap the coconut milk for ube extract and a splash of milk for the purple ube version.
Storing & freezing
Airtight at room temperature for 3 days. Freezes well for 2 months; thaw at room temperature.
Frequently asked
Can I use regular flour instead of sweet rice flour?
No, regular or even regular rice flour won't give the signature chew. Sweet (glutinous) rice flour, often labelled mochiko, is essential to this recipe.
Why is butter mochi batter so thin?
That's normal for this recipe. The thin batter bakes into a dense, chewy texture, unlike a typical fluffy muffin batter.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.