Butter Mochi Bars
If there’s one recipe I love bringing to holiday get-togethers, it’s Hawaiian butter mochi. It’s the kind of dessert that shows up at dinner parties, potlucks, or even just to share a little aloha with a neighbor — the kind of Hawaiian staple that disappears in seconds with the usual, “Wow, these are incredible.”
Butter mochi is chewy, golden, lightly sweet, and so easy to make. And the best part? It’s a recipe that invites play. A little extra coconut milk, a sprinkle of coconut flakes, a finishing touch of Kanahele Krunch — that’s where the magic happens.
Before I share how I make mine, I want to credit the original recipe source I used for this version: The Kitchn’s Hawaiian Butter Mochi Recipe — you can find it here: https://www.thekitchn.com/hawaiian-butter-mochi-recipe-23147549
Their guide is beautiful, thoughtful, and honors the roots of this classic treat. What I’m sharing below is simply how I like to bring it to life in my kitchen, with one subtle tweak to satisfy my krunch addiction — even on the chewiest of desserts.
Why I Love This Recipe
There’s something about butter mochi that feels like the perfect balance of comfort, sweetness and doesn’t leave you feeling overly full — the kind of dessert you can bake last-minute before friends come over, or tuck into a cookie tin for holiday gifting.
For me, it’s also nostalgic. My sister loves making butter mochi for gatherings year-round, and it always smelled like warm coconut and ‘ohana. I love sharing that feeling at the farmers market when people ask about recipes that pair well with Kanahele Krunch — this one tops the list.
Ingredients
(Adapted from The Kitchn — linked above)
You’ll need:
1 box sweet rice flour (mochiko)
2 cups granulated sugar
1.5 teaspoons baking powder
½ teaspoon salt
4 large eggs
1 can coconut milk
2 cups milk (or milk of choice)
½ cup unsalted butter, melted
2 teaspoons pure vanilla extract
½ cup shredded coconut flakes (for a golden crust)
Kanahele Krunch to finish (my personal addition)
How I Make It
It’s as simple as mixing dry ingredients, mixing wet ingredients, and bringing them together into a silky batter. Stir until smooth! Pour it into a butter-greased pan, sprinkle coconut on top, and bake at 350°F for 60–70 minutes until the edges are caramelized and the top is perfectly golden.
Here’s where my twist comes in:
Once the butter mochi cools (I let it cool for an hour), I finish it with a scatter of Kanahele Krunch. It adds the best texture — light, sweet, and krunchy — and balances the chewiness in such a fun, unexpected way.
Serving + Storing
Let it cool completely before cutting (trust me). Slice into squares and serve warm, at room temp, or chilled — everyone has their preferred way to eat it.
It stores beautifully in an airtight container for a few days… but it never lasts that long in my hale (house). Also, this recipe just gets better with time.
A Little Closing Aloha
Recipes and food are one of the ways I stay close to the islands and myself, no matter where I’m cooking from. I hope you make this one, share it with your people, and feel a little island warmth in your own kitchen.
And again — mahalo to The Kitchn for the original recipe.
Find their full version here: https://www.thekitchn.com/hawaiian-butter-mochi-recipe-23147549
