Butter mochi from Aloha Kitchen: Recipes from Hawai'i (page 167) by Alana Kysar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rachel_ on March 28, 2026

    Put it too close to the top of the oven so it browned really fast…but a little foil on top and cooked it through to the end.

  • shelbstirr on February 05, 2025

    I love that this is less sweet than most desserts, and the texture is amazing. The recipe makes a lot, so next time I would do half. It did seem a little greasy, so I might try and tweak the amount of butter.

  • ethedens on June 20, 2024

    Cross post with Aloha Kitchen since this is an adapted version of that recipe. I was not a good recipe follower here. I picked this butter mochi because it called for milk with any fat percentage, which was necessary because I subbed soy milk due to a dairy allergy. I also did not include the coconut because unsweetened shredded coconut has been almost impossible to find. I would also note that I used glutinous rice flour but not specifically mochi flour. The recipe says either is okay but some internet forum people thought otherwise. Anyways, despite my horrible adherence to the recipe this was great and I'd make it again. And the flavor is such a clean slate it opens itself to even more bastardizations of the recipe! 4/5

  • BeckyLeJ on June 29, 2019

    I’ve been dying to try this recipe. Tonight I was craving something sweet and decided it was time. Oh, this was perfect! Not overly sweet, just what I wanted! And I love the texture - it’s stickier than mochi but it’s got that same sort of jelly like texture.

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