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Bring home a taste of Hawaii with this oh-so-delicious Butter Mochi! Made with coconut milk and mochiko (glutinous rice flour), this classic Hawaiian sweet treat will have everyone drooling. You‘ll love the chewy, buttery texture and tropical flavor of this dessert that‘s part Japanese mochi and part local coconut cake. It‘s so simple to make and perfect for your next potluck party or family get-together.

Soft, squishy mochi. Fragrant coconut. The simple, gluten-free, one bowl, Asian-inspired snack cake you'll be making again and again!

This classic Hawaiian Butter Mochi is soft, sticky, chewy, and buttery – melt-in-your-mouth delicious! A tropical treat made with mochiko glutinous rice flour and coconut cream, this mochi cake is incredibly easy to make. Here’s a step-by-step guide on how to make this dessert at home.

This slightly chewy and chocolatey mochi cake is just the perfect munching snack with some brewed hot tea/coffee, and I love that they are not too sweet.

I have only used mochiko or sweet rice flour one time before and that was to make daifuku which is a Japanese treat where the mochiko is turned into a sweet, sticky and chewy confection.

Recipe: chocolate mochi cake Easter is coming. (If I were a Stark, I'd say, "Winter is coming.") Working with artisan Robin Chocolates these past few weeks, I feel as if it has been Easter for a while.

This classic Hawaiian treat is so easy to make from scratch. The cake is soft, chewy, with a tropical coconut flavor.

For a non-traditional fall dessert we're stirring this up with mini mochi cakes recipe! These are the perfect bites for a cocktail party!