Butter Mochi Squares with Coconut Milk
Chewy, tender butter mochi made with sweet rice flour and rich coconut milk for a classic Hawaiian dessert with a soft, slightly sticky texture. This hawaiian-inspired desserts (gluten-free) ready in about 70 minutes layers mochiko (sweet rice flour), granulated sugar, unsalted butter, melted into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups mochiko (sweet rice flour)
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, melted
- 4 large eggs
- 1 cup coconut milk
- 1 tbsp baking powder
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 cups mochiko, 1 1/2 cups granulated sugar, and 1 tbsp baking powder until evenly combined.
- Step 2: In a separate bowl, beat 4 large eggs lightly, then add 1 cup melted unsalted butter, 1 cup coconut milk, and 1 tsp vanilla extract, whisking to blend.
- Step 3: Pour wet ingredients into dry ingredients, stirring until smooth and no lumps remain. Pour batter into a greased 9x13-inch baking dish, spreading evenly.
- Step 4: Bake for 50-60 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean. Let cool completely before cutting into squares.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Butter Mochi Squares with Coconut Milk take to make?
Total time is about 70 minutes (15 min prep + 55 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Butter Mochi Squares with Coconut Milk?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Butter Mochi Squares with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Butter Mochi Squares with Coconut Milk for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Butter Mochi Squares with Coconut Milk gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
