Ono Butter Mochi

Ono Butter Mochi

116 Reviews 13 Pics
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Recipe by  SAXONY

“This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
  3. Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.

Share It

Reviews (116)

Rate This Recipe


Very very fattening and filling, but oh so good, it's difficult to pass on a slice, reminds me of Hawai'i. The recipe is similar to the Phillippine Bibingka. Keep the recipe as is; however, instead of using 3 cups of milk, use a can of coconut milk and a can of evaporated milk and minus the coconut flakes. Custardy, creamy, and aromatic. The Chinese also have a similar recipe called "gau."



Sooo GOOD! As we say here in Hawaii, "Broke da mouth!" Only thing I changed - Bake for about 50 minutes, then put foil over the edges and bake another 20-25 minutes. This way the center becomes more golden brown colored and crispy on top. (FYI, normally toward the center under the crispy coconut, the top will have a layer of "squooshy goodness", don't worry it IS cooked! Blame it on the butter..hehe. YUM!) Ohh and yes, I love it better on the 2nd day, but that's just a matter of personal preference I know others that like it fresh!



i didn't have whole milk so i used 1% and it still came out amazing, i don't know if it would have made very much difference in taste if i had gone with whole anyway. i know this place that makes it and guaranteed they must either use whole milk or half&half and this tastes exactly the same. i didn't use the coconut either, i don't know how that would have been but i've never had it with before. when it's done baking, there's all this butter on top, but you leave it alone and it soaks back into the mochi, but i blotted mine and it still was fine. i think you have to fully let it cool so that the butter resolidifies. i can't wait to try it in muffin cups because the edges are the best part. edit! do NOT omit the last egg (put four eggs instead of five). I only had four but decided to go ahead anyway and it was TERRIBLE. the flavor was the same but the texture just wasn't there. it turned out mushy and not chewy at all.

More Reviews

Similar Recipes

Kentucky Butter Cake

Kentucky Butter Cake

Chi Chi Dango Mochi

Chi Chi Dango Mochi

Microwave Mochi

Microwave Mochi

Butter Pecan Bars

Butter Pecan Bars

Peanut Butter and Chocolate Candy Cake

Peanut Butter and Chocolate Candy Cake

Chai Butter Cookies

Chai Butter Cookies


Amount Per Serving (12 total)

  • Calories
  • 463 cal
  • 23%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 78.2 g
  • 25%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 115 mg
  • 38%
  • Sodium
  • 156 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Kentucky Butter Cake


next recipe:

Butter Pecan Bars