Butter Mochi: A Taste of Hawaii

Butter Mochi: A Taste of Hawaii

I read a magazine that featured some authentic Hawaiian recipes, so I made a version with Japanese cup sizes.

Ingredients: enough to fill a 20 cm square pan

☆ Mochiko (or dango flour)
2 cups (400 ml)
250 g of dango flour is about 2 cups
1 and 1/4 cup (250 ml)
☆Baking powder
1 teaspoon
1 cup (200 ml)
◎Coconut milk
1 cup
◎Vanilla oil
1 teaspoon
Melted butter
50 g


1. Preheat the oven to 180℃ for 45-50 minutes.
2. Mix together all of the ☆ ingredients in a bowl.
3. In a separate bowl, mix together the ◎ ingredients. Next, mix in the melted butter.
4. Add the ingredients from Step 1 into the bowl from Step 2 a little at a time (over 3-4 times) and mix until smooth.
5. Line the pan with parchment paper and pour in the batter from Step 4 and bake.
6. When cooled, remove from the pan, cut into squares, and enjoy!
7. Tip: If you have some leftover coconut milk, put it into a Ziploc bag and store in the freezer! Just be sure to use it soon.

Story Behind this Recipe

This is a butter mochi that my friend made for me based on a recipe from Ku:nel magazine.

Thanks to this butter mochi, I got over my hesitation with coconut milk.