Hawaiian mochi recipe

This is a traditional Hawaiian butter mochi recipe. It is typically described as a cross between a butter cake and a Japanese mochi, with a delicate, buttery flavor and a chewy texture.

Ube mochi is tender, chewy and a delicious way to enjoy ube or purple yam. It’s very easy to make too! You only need 1 bowl and less than 10 ingredients.

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

Hawaiian butter mochi with ube halaya results in the perfect, purple, chewy, mochi snack cake. Just mix everything together and bake.

This local Hawaii butter mochi recipe is the classic base mochi cake perfect for first time bakers. I like to top mine with optional shredded coconut, but you can easily omit! No special equipment needed, just mix and bake.

Mochi: bite sized pieces of slightly sweet and oh so chewy goodness. Seriously the best desert type finger food around. Bet you can’t have just one!

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.

These mochi donuts are the ultimate cultural fusion dish. Chewy mochi center, crunchy, golden brown exterior, all rolled in sweet sugar. The perfect finger food dessert for any occasion.

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Hawaiian Butter Mochi Recipe - Gemma’s Bigger Bolder Baking