If you’re craving something uniquely chewy, mildly sweet, and absolutely irresistible, Chewy Butter Mochi Bites are calling your name. This Hawaiian dessert blends the heartiness of rice flour with the richness of butter, creating a golden, crispy crust and a soft, sticky interior that’s truly addictive. Loved for its texture and simple ingredients, butter mochi is a treasured treat in Hawaiian culture—and now, it’s finding fans all over the world.
Whether you’re a mochi lover or simply curious about foreign food desserts, this chewy delight will open up a world of new flavors. Let’s explore everything you need to know about butter mochi, from its origins to flavor variations, and of course, a step-by-step Chewy Butter Mochi Bites recipe that will make your kitchen smell like a Hawaiian bakery.
🌺 What is Butter Mochi?
Butter mochi is a traditional Hawaiian dessert that fuses local Japanese influences with American ingredients. It’s made with glutinous rice flour (mochiko), butter, coconut milk, and sugar. The result? A moist, chewy, cake-like bar with a dense, gooey center and a golden crust. Unlike Japanese mochi, which is stretchy and often filled with sweet red bean paste, butter mochi has a texture more similar to brownies or blondies—but with that signature chewy bite.
This fusion dessert is naturally gluten-free, making it a great option for anyone avoiding wheat. With growing global interest in foreign food and fusion desserts, butter mochi has become a modern must-try for anyone exploring new treats.
💛 Why You’ll Love Chewy Butter Mochi Bites
These small, square bites of heaven are:
- Chewy and satisfying with a crispy edge and soft center
- Super easy to make using just one bowl and a whisk
- Personalizable with endless flavor twists like chocolate, corn, and coconut
- Naturally gluten-free using mochiko (sweet rice flour)
- Perfect for sharing at potlucks, parties, and afternoon snacks
🧈 Key Ingredients
Before diving into the recipe, here’s a quick look at what makes butter mochi so uniquely delicious:
- Mochiko (sweet rice flour): The star of the show. This special flour gives mochi its signature chewy texture. Do not substitute with regular rice flour.
- Mantequilla: Adds richness and helps create that crackly top. You can use non-dairy butter to make it dairy-free.
- Azúcar: Adds the sweetness that balances the dense texture.
- Los huevos: Helps bind the batter and adds a little fluff.
- La Leche De Coco: Adds moisture and a mild tropical flavor. You can use full-fat or light coconut milk.
- De Extracto De Vainilla: Rounds out the flavor with a warm aroma.
🍰 Chewy Butter Mochi Bites Recipe
Ingredientes:
- 1 box mochiko (16 oz or 1 lb)
- 2 cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 can (13.5 oz) full-fat coconut milk
- 1½ cups whole milk (or any plant-based milk)
- 1 stick (½ cup) unsalted butter, melted (or vegan butter)
- 3 huevos grandes
- 2 tsp vanilla extract
Ingredientes Opcionales:
- Toasted shredded coconut
- Chocolate chips
- Las semillas de sésamo
- Matcha powder (swirled into the batter)
Instrucciones:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the mochiko, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs. Add the coconut milk, milk, melted butter, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry and stir until the batter is well combined and smooth. It will be runnier than typical cake batter.
- Pour the batter into your prepared pan. If using toppings like toasted coconut or chocolate chips, sprinkle them on top.
- Bake for 1 hour, or until the top is golden brown and a toothpick inserted comes out mostly clean.
- Let cool completely before slicing into bite-sized squares. For best results, refrigerate for a few hours before serving to firm up the texture.
🍫 Flavor Variations
1. Chocolate Butter Mochi
Add ½ cup cocoa powder to the dry ingredients and reduce the mochiko by ½ cup. Chocolate lovers will adore the brownie-like richness.
2. Corn Butter Mochi
Fold in 1 cup of sweet corn kernels (fresh or canned) and ¼ cup cornmeal. This variation is slightly savory and absolutely unique.
3. Butter Coconut Mochi
Add an extra ½ cup shredded coconut to the batter and top with toasted coconut flakes for maximum coconut bliss.
4. Vegan Hawaiian Butter Mochi
Swap eggs for flax eggs (1 tbsp flax + 3 tbsp water per egg), use plant-based milk, and non-dairy butter. The texture stays chewy and delightful.
5. Matcha Green Tea Mochi
Whisk 2 tablespoons matcha powder into the dry ingredients. The earthy green tea flavor balances the sweetness beautifully.
6. Ube Butter Mochi
Stir in ½ cup ube halaya (purple yam jam) or ube extract. This vibrant purple mochi is a showstopper for any dessert table.
🥥 Pro Tips for the Perfect Butter Mochi Bites
- Cool before cutting: Butter mochi firms up as it cools. Cutting it warm may make the pieces too sticky or messy.
- Store in the fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Let come to room temp before eating for the best texture.
- Freeze for later: Butter mochi freezes well. Wrap individual pieces and thaw overnight in the fridge when ready to enjoy.
🍽️ Serving Suggestions
Chewy Butter Mochi Bites are incredibly versatile:
- Serve with green tea o iced matcha lattes
- Pair with fresh fruit for a balanced dessert
- Include in a dessert platter with other foreign treats like baklava, mochi ice cream, or basbousa
- Drizzle with chocolate or caramel sauce for an indulgent twist
- Dust with azúcar en polvo o matcha for extra flair
🌍 A Taste of Hawaii, A Bite of Culture
Butter mochi is more than a dessert—it’s a part of Hawaii’s culinary identity. Blending Japanese ingredients like mochiko and coconut milk with American baking traditions, it reflects the cultural melting pot of the islands. Served at family gatherings, school bake sales, and birthday parties, butter mochi is a warm, chewy hug from the Aloha State.
If you’re exploring foreign food traditions, butter mochi is an excellent and approachable starting point. With its simple prep and globally inspired ingredients, it’s no wonder this chewy cake is gaining worldwide attention.
📖 FAQs About Butter Mochi
Is butter mochi gluten-free?
Yes! Since it’s made with glutinous rice flour (which contains no gluten), butter mochi is naturally gluten-free.
Can I use regular rice flour instead of mochiko?
No. Regular rice flour won’t give the chewy texture. Mochiko (sweet rice flour) is essential.
Can I make it dairy-free?
Absolutely. Use plant-based butter and milk. Try almond, soy, or oat milk, and vegan butter substitutes like Earth Balance.
What does butter mochi taste like?
It tastes like a mix between cake and mochi—mildly sweet, slightly nutty (from the coconut milk), and rich from the butter.
Can I bake it in muffin tins for bite-sized treats?
Yes! Reduce the baking time to 25–30 minutes. It’s great for portion control and party platters.
✨ Final Thoughts
If you’ve never tried butter mochi before, let Chewy Butter Mochi Bites be your sweet introduction. With just a few pantry staples and minimal effort, you can whip up a treat that’s nostalgic, satisfying, and unique. Whether you stick with the classic recipe or try a new twist like chocolate or corn, you’ll fall in love with the gooey center, crispy edges, and rich flavor.
Give it a try—and share it with someone who could use a little Hawaiian sweetness in their life.
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