Okonomiyaki Kitchen Butter Mochi: Chewy Coconut Bake

Okonomiyaki Kitchen butter mochi is a chewy, buttery Hawaiian-style bake made with sweet rice flour, coconut milk, and eggs; despite the name, it is not related to savory Japanese okonomiyaki. This version bakes in one pan until golden at the edges and tender in the middle, making a simple dessert to slice and share.

Ingredients

1 stick unsalted butter, melted and cooled slightly, ½ cup (113 g)
1¾ cups (350 g) granulated sugar
4 large eggs, at room temperature
1 can full-fat coconut milk, well shaken, 13.5 oz (400 ml)
1 cup (240 ml) whole milk
1 teaspoon vanilla extract, 5 ml
1 box mochiko sweet rice flour, 16 oz (454 g)
2 teaspoons baking powder, 8 g
¼ teaspoon fine salt, 1.5 g
1 cup (75 g) unsweetened shredded coconut, optional
1 tablespoon softened butter, about 14 g, for greasing the pan

Instructions

Heat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking pan with the softened butter. For easier removal, line the bottom with parchment, leaving a little overhang on two sides.
In a large bowl, whisk the melted butter and sugar until evenly combined. Add the eggs one at a time, whisking after each addition until the mixture looks smooth. Whisk in the coconut milk, whole milk, and vanilla.
In a separate bowl, whisk together the mochiko, baking powder, and salt. Add the dry ingredients to the wet mixture in two or three additions, whisking gently until no dry pockets remain. The batter will be loose and pourable. Fold in the shredded coconut if using; avoid overmixing once the flour is incorporated.
Pour the batter into the prepared pan and smooth the top. Bake for 60–65 minutes, rotating the pan once after about 35 minutes if your oven browns unevenly. The top should be golden, the edges set, and the center should no longer look liquid. If the surface darkens too quickly, loosely cover it with foil for the remaining bake.
Set the pan on a cooling rack and let the mochi cool for at least 15 minutes before cutting. For cleaner squares and a chewier texture, cool it completely, about 1 hour. Lift it out with the parchment and cut into 12 pieces with a lightly greased knife. The center is meant to be pleasantly sticky and elastic, not dry like cake.

Tips

Use sweet rice flour, also labeled glutinous rice flour or mochiko. It is made from sticky rice and is not interchangeable with regular rice flour, which produces a crumbly, less elastic bake. “Glutinous” describes the texture; the flour itself contains no wheat gluten.
Shake or stir the coconut milk thoroughly before measuring so the thick cream and liquid are evenly combined. For a less rich bake, light coconut milk can replace full-fat, though the result will be less creamy.
Measure the flour by weight when possible. If using cups, spoon it into the measuring cup and level it rather than packing it down; too much flour can make the center dense and dry.
Allow time for cooling before slicing. Warm butter mochi is very soft and may seem underdone when it is simply not set yet. Grease the knife between cuts to limit sticking.

Serving Suggestions

Serve butter mochi at room temperature or slightly warm, plain or with coffee, tea, or cold milk. Its rich coconut flavor pairs well with fresh berries, sliced mango, or a small spoonful of lightly sweetened whipped cream. For a dessert platter, cut the bake into modest squares: it is dense and chewy, so a small piece is satisfying.

Variations

For a stronger coconut flavor, replace the whole milk with an additional cup (240 ml) of coconut milk. The bake will be richer and may take a few extra minutes, so use the set center and golden edges as your cues. You can also stir in ½ cup (about 85 g) mini chocolate chips or ½ cup (60 g) toasted macadamias; fold them in at the end so they distribute without overworking the batter.

For a citrus variation, add 1 tablespoon (15 ml) finely grated lemon or orange zest to the wet ingredients. To make a dairy-free version, use a plant-based butter block and an unsweetened plant milk with a similar consistency; expect a slightly different flavor and check the package for baking suitability. Keep the coconut milk and sweet rice flour in the recipe, since they provide much of the characteristic texture.

Storage and Reheating

Cool the bake, then cover the pan or transfer pieces to an airtight container. Refrigerate within 2 hours of baking; it keeps for 3–4 days in the refrigerator. Chilling makes the mochi firmer, so let a piece sit at room temperature for 15–20 minutes before serving, or microwave it briefly in 10-second bursts until just warm. Avoid overheating, which can make it tough.

For longer storage, freeze individually wrapped pieces in an airtight freezer container for up to 2 months for best texture. Thaw overnight in the refrigerator or at room temperature, then warm gently if desired. If reheating leftovers until hot, bring them to 165°F (74°C); check with a food thermometer when reheating a larger portion.

Frequently Asked Questions

Is butter mochi supposed to be chewy?
Yes. Sweet rice flour gives it an elastic, pleasantly sticky crumb. It should be set and sliceable once cool, with a tender center, but it will not have the fluffy texture of a wheat-flour cake.

Can I use regular rice flour instead of mochiko?
No, not for this recipe. Regular rice flour does not create the same chewy structure and can make the bake dry or sandy. Look for mochiko or another finely milled sweet rice flour; brands can vary slightly, so weighing the flour helps keep the proportions consistent.

Why is the middle still soft after baking?
Butter mochi naturally stays moist and chewy, especially while warm. The top and edges should be set and lightly golden, with no visibly liquid batter in the center. If the center still looks wet, return the pan to the oven in 5-minute increments, shielding the top with foil if it is already dark.

Can I make it without shredded coconut?
Yes. The shredded coconut is optional and mainly adds texture and a more pronounced coconut taste. The coconut milk remains essential to this recipe’s flavor and moisture, so do not omit it along with the shredded coconut.

Can I prepare the batter ahead?
For the best rise and texture, bake the batter soon after mixing because the baking powder starts working once it is combined with liquid. You can measure the dry and wet ingredients separately ahead, then mix and bake when ready.

How do I know when it is done without a thermometer?
Look for a golden top, set edges, and a center that has stopped looking liquid. A light press near the middle should feel springy rather than sloshy. Unlike a custard, this bake does not need a specific internal temperature; visual cues and a fully set center are the useful checks.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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