Snack · 60 min · hawaiian

Butter Mochi

Weeknight-friendly Hawaiian cooking: Butter Mochi comes together in 60 minutes with mochiko flour, sugar, and not much else. It is weeknight cooking that still hits your targets — 14 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Mochiko flour
• 2 cups Sugar
• 1 cup Coconut milk
• 1 cup Milk
• 1/2 cup Butter
• 4 Eggs
• 2 tsp Baking powder
• 1 tsp Vanilla

Steps

1. Whisk everything into one smooth batter — butter mochi is famously a one-bowl miracle.
2. Pour into a buttered 9x13 pan and bake at 350°F for 50–60 minutes until the edges pull away and the top is golden.
3. Cool completely before cutting; warm mochi gums up the knife.
4. The result: crisp edges, chewy center, gone by tomorrow.
5. The edges are the prize — cut small squares so everyone gets a crispy corner piece.

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