Butter Mochi

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Easy

A chewy, custardy baked cake made with sweet rice flour, coconut milk and butter, with a crisp golden top and edges. It cuts into bouncy squares. Makes 24 squares in about 1 hr 45 min.

Prep 15 min

Cook 60 min

Cooling 30 min

Total 1 hr 45 min

Yield 24 squares

Ingredients

Adjust yield

squares

3 ¾ cups (454 g)glutinous rice flour (mochiko)
2 cups (400 g)granulated sugar
1 tbsp (14 g)baking powder
¼ tsp (2 g)fine salt
1 ⅔ cups (400 ml)coconut milk
1 ½ cups (354 ml)evaporated milk
½ cup (115 g)unsalted butter, melted
4 (200 g)eggs
2 tsp (10 ml)vanilla extract

Fresh ingredient guides

CoconutHow to pick, season & nutrition · 496 kcal per 140 g

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Heat the oven to 350 F (175 C). Grease a 9 by 13 inch baking pan well.
Whisk the rice flour, sugar, baking powder and salt in a large bowl.
In another bowl whisk the eggs, coconut milk, evaporated milk, melted butter and vanilla.
Add the wet mixture to the dry and whisk until completely smooth. The batter will be thin.
Pour into the pan and bake about 60 minutes, until the top is deep golden and a toothpick comes out clean.
Cool in the pan at least 30 minutes; the cake sets as it cools.
Cut into squares with a greased knife.

Tips

Make sure the pan is well greased; the cake is sticky.
Use a greased knife for clean cuts.
Do not substitute regular rice flour; only glutinous rice flour gives the chew.
Good with coffee or tea.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make butter mochi?

Plan on 15 minutes of prep and 1 hour of cooking, plus 30 minutes to chill. The recipe makes 24 squares.

How should I store butter mochi?

Cover and keep at room temperature up to 2 days, or refrigerate up to 5 days and warm briefly before serving.

Can I make butter mochi ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with coffee or tea.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

235 Calories / serving

9.7g Fat

33.9g Carbs

3.6g Protein

18.8g Sugar

Whole recipe (24 servings): ~5640 cal · 233g fat · 814g carbs · 86g protein · 451g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.