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“Butter mochi is a beloved dessert here in Hawaii. It is essentially a baked custard. Mochiko sweet rice flour provides its unique, soft, chewy, sticky consistency. As one reviewer noted, it may be a little sweet for some tastes, but I recommend using no less than 2 cups of sugar. I originally put down 375 degrees as the baking temperature because in my gas oven, it saved me 10-15 minutes of baking time and still came out exactly the same way. But most butter mochi recipes will call for 350 degrees. Mochiko flour can be found in the Asian/Oriental aisles. The brand I use comes in a white box with a blue star on the front.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease a 13x9x2" pan.
  3. In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
  4. In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
  5. Make a well in the dry ingredient and incorporate the liquid ingredients.
  6. Stir in melted butter.
  7. Pour into pan, and tap pan to settle batter.
  8. Bake for 45-60 minutes until golden brown.
  9. Cool at least 2 hours before cutting.

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