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Hawaiian Butter Mochi Cake

Hawaiian butter mochi cake has a very different texture compared to the typical flour, butter, and egg kind of cake.

To me, the texture is closer to Indonesian bingka, or Philippine bibingka.

If you have never tried any of the cakes mentioned above, I can only describe the cake as more chewy and mouthful, but definitely delicious. The taste reminds me very much of the tropical countries.

Hawaiian Butter Mochi Cake
Hawaiian Butter Mochi Cake


You will need to get a hold of mochiko to make this cake. I use the one from Koda Farm, and I believe this is the most commonly available brand in the United States, so most people shouldn’t have any trouble finding this.

If you cannot get mochiko, the best alternative would be glutinous rice flour. It may also be sold as sticky rice flour. But I highly recommend using mochiko to get the most authentic texture.

Hawaiian Butter Mochi Cake
Hawaiian Butter Mochi Cake

Prepping the cake batter

You don’t need any special equipment for this cake. Although I own an electric mixer at home, I mix everything with a spatula and the cake comes out really smooth. And it wasn’t even an exercise since the batter is pretty thin.

Basically, you need two bowls, one for dry ingredients, and another for wet ingredients.

Then mix the two together into a smooth batter, and bake. Super easy, and by the way, really delicious.

Hawaiian Butter Mochi Cake
Hawaiian Butter Mochi Cake

Hawaiian Butter Mochi Cake

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 16

Print Recipe


  • 225 gram (8 oz) mochiko
  • 100 gram (1/2 cup) sugar
  • 150 gram (3/4 cup) brown sugar
  • 200 ml (1/2 can) coconut milk
  • 4 tablespoon milk
  • 2 eggs
  • 60 gram (4 oz) unsalted butter, melted


  1. Preheat oven to 180 Celsius (350 Fahrenheit), and grease an 8" square cake pan.
  2. Whisk together mochiko, sugar, and brown sugar. Set aside.
  3. In another bowl, whisk together coconut milk, milk, eggs, and melted butter. Pour this into the mochiko mixture and stir until thoroughly mixed, then pour the batter into the greased cake pan.
  4. Bake in the middle rack of oven for 45 minutes. Turn the oven heat off, but let the cake rest inside the hot oven for another 30 minutes.
  5. Remove the cake from the oven, let it cool completely, then cut into bite size pieces.


  • Cyndy Cyndy says:

    What a delicious recipe - and so easy. This is a great weekday cake!

  • Krissy Allori Krissy Allori says:

    This sounds amazing. The combination of flavors are perfect. I can't wait to try it.

  • Sara Welch Sara Welch says:

    Such a light and fluffy cake! Definitely looking forward to making this over the weekend; looks too good to pass up!

  • Patrice Patrice says:

    I've never tried a butter mochi cake before but this looks delicious. The fact that it's gluten free is a bonus for some of our family members!

  • Emily Liao Emily Liao says:

    This mochi cake look so delicious with great texture. Can't wait to whip up a homemade version :)

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