These Mini Coconut Butter Mochi Cakes are the ULTIMATE addiction! I kid you not. Lightly sweetened with condensed milk, they are super crispy on the outside and chewy on the inside with hints of vanilla and coconut.

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Before Heather, I had never heard of butter mochi cakes before and boy was I missing out! I used to think mochi cakes were either one of two things:

  1. A Japanese rice cake with a chewy skin stuffed with an ice cream centre
  2. A soft and sticky Chinese rice cake stuffed with peanuts, sugar and sesame seeds coated in coconut

Both types of mochi cakes have a soft consistency, neither are baked and crispy.

However, butter mochi cakes are crispy and buttery on the outside, and satisfyingly chewy on the inside and it originates from Hawaii!


Mini Coconut Butter Mochi Cakes


I have only ever seen butter mochi cakes made baked in a square/rectangle baking dish and cut up into squares but being as I was obsessed with the crispiness, I asked myself “How do I maximize the crispy surface area?” – in came the muffin tin!


I want to dedicate this post to Heather and her Aunty Lily for introducing me to a new type of cake with unique textures that I can honestly say is now my all time favourite snack. (In a span of 2 weeks I easily ate almost 3 full batches of it myself – these things are ADDICTIVE!!) These bite-sized cakes really do give a sense of warmth – from the smells in the house to enjoying them with a cup of hot tea. This recipe is an adaptation from her Butter Mochi recipe.




Half of these ingredients will be available at your local grocery store.


Mini Coconut Butter Mochi Cakes


The trickier items to find would be the glutinous rice flour and possibly the coconut cream.


Coconut cream is slightly thicker and fattier than coconut milk. My main reason for using this is because of the fantastic coconut flavour it imparts and it contains a bit more fat as well which gives the cakes a crisper texture. When you are shopping for this, make sure you shake the can. It should be thick and you shouldn’t hear much. If it is watery then find another brand.


If you cannot find it, try to find a coconut milk with a higher fat content – I find those are generally thicker and coconuttier but if you do opt with coconut milk, be mindful that it is a lot less coconuttier and a lot more waterier than coconut cream. To prevent your batter from becoming too thin, you may need to cut back on the milk.


For the glutinous rice flour, the more popular choice that never fails would be the Koda Farms Mochiko Sweet Rice Flour, but it may be more difficult to find but can usually be found in an Asian grocery store. The box of flour comes conveniently with the right amount of flour – 1lb. You will be using the whole box of this.

Note: Although it is labeled as ‘Sweet Rice Flour’ this is still glutinous rice flour.


Mini Coconut Butter Mochi Cakes


Glutinous Rice Flour Substitutions

I have tested this recipe with the other brands and types glutinous rice flours as well, mainly the more common ones that come in a plastic bag packaging. Make sure you are purchasing glutinous rice flour and not rice flour. Usually the glutinous rice flour ones are packaged with green writing and the rice flour is packaged with red writing.


Most of them still come in 1 lb bags (16 oz) but some brands come with 50 gm less flour in these bags so be weary of that. Another thing I noticed when using these types of flour is that it uses less liquid to create the same batter consistency. The cakes turned out a little less chewy but just as tasty, but won’t come out exactly the same as using the Koda Mochiko flour.


Uhmmmm Baking should be precise! How can you have so many substitutions?!

Why yes, yes it should be precise and that is an excellent question! I wondered the same myself! Butter mochi cakes are very forgiving. My assumption is because of the texture of this cake – it’s chewy and holds moisture well from the rice flour’s starchiness, so it’s kinda hard to mess up that texture with minor substitutions. As long as your end product has the consistency of a pancake batter – you’re good!





    1. Combine the Wet Ingredients Except the Milk – Melt the butter and coconut cream in the microwave for a few seconds (Approximately 45 seconds but do this 10-15 seconds at a time, butter goes NUTS in the microwave – I did this for 60 seconds straight and half the butter ended up outside of the bowl. Cleaning up butter is not fun.)

Add the melted butter and cream into a large bowl and condensed milk, vanilla and mix well. Add in the eggs 1 at a time and mix well.


Tip #1 : You want all your ingredients to be at room temperature, it makes a chewier cake. This includes, the milk and the eggs


    1. Add in the Dry Ingredients & Mix Well – Add in the flour and the baking powder and mix well. At first you will see lumps but if you keep mixing, it will become a smooth batter – No need for electric mixers, I found using the whisk was enough.
    2. Add in the Milk – I added the milk last because depending on what type of flour or coconut cream/milk you use, you want to control how much milk to add to get the right consistency. You can slowly add, but you can’t take out. If you are following the recipe without substitutions then 1 cup of milk is good, but if you are not following the instructions to the tee then add in 1/4 cup of milk at a time until you reach a nice pancake batter consistency. Run your fingers through the batter and if it holds it’s shape and it’s not too runny and not too thick then you’re good! I actually found that if you let your batter rest for 15-20 minutes, it gave the cakes an even better texture!
      Mini Coconut Butter Mochi Cakes


  1. Butter the Muffin Tin & Bake – If you’re as obsessed as me, then you want maximum crispiness. Muffin tin all the way for this. Butter your muffin tins liberally and put approximately 1/4 cup of batter in each muffin cup and bake them for 45 minutes to an hour at 350F (177C) until golden brown on the middle rack in the oven. Once you are finished baking it, if you can wait that long (I couldn’t!), let them to cool before diving in so that it has a chance to form it’s crispiness. 🙂


How Do You Store Butter Mochi Cakes?

These keep very well in a well sealed container, in the fridge. To crisp them up again, pop them in the oven at 350F (177C) for about 15 minutes and then let it cool so it can reform the crispiness and they will taste even better than the first day you baked them. Letting them sit for a day in the cold, gives the cake an even chewier and more dense texture in the middle!



Mini Butter Mochi Recipe with crispy edges and chewy insides with hints of vanilla and coconut and are lightly sweetened with condensed milk! #snack #mochi #hawaiian #dessert #sweets #recipe




Mini Coconut Butter Mochi Cakes

  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 32 Mini Cakes
  • Category: Dessert, Snack
  • Cuisine: Hawaiian


These Mini Buttery Coconut Mochi Cakes are sweetened with condensed milk & are crispy on the outside & chewy on the inside with hints of vanilla & coconut.



  1. Melt the butter and coconut cream, and combine it with the condensed milk and vanilla
  2. Add in the eggs 1 at a time while whisking.
  3. Add in the baking powder and mochiko flour and continue to mix
  4. Slowly add in the milk and mix until the batter is smooth. You want to achieve a pancake batter consistency. Run your finger through the batter on a back of a spoon and if it keeps it’s shape and it’s not too runny or thick then you’re good.
  5. [Optional] Let the batter rest for 15 to 20 minutes so that the batter to come to room temperature, this gives the cake a chewier and crispier texture.
  6. Set the oven to 350F (176C)
  7. Butter the muffin tin liberally and fill them 1/4 cup of batter per cake.
  8. Bake for 45 minutes to 1 hour (until golden brown) on the middle rack in the oven. At the 45 minute mark, check to see if they are golden brown.
  9. Let them cool for 5-10 minutes to form it’s crispiness and enjoy! 🙂


  •  Try to find a high fat content coconut milk if you are substituting it for the coconut cream.
  • These keep very well in a well sealed container, in the fridge. To crisp them up again, pop them in the oven at 350F (177C) for about 15 minutes and they will taste even better than the first day you baked them. Day old butter mochi has an even chewier and more dense texture in the middle! 🙂
  • Make sure the eggs and milk are room temperature, this gives the cake a better texture.
  • Some coconut creams are thicker than other depending on what brand you buy. If your batter comes out too thick from the thicker coconut cream, you can add 1-2 tablespoons of milk to thin it down a bit.


  • Serving Size: 1 Serving
  • Calories: 149 kcal
  • Sugar: 7 g
  • Sodium: 22 mg
  • Fat: 6 g
  • Carbohydrates: 19 g
  • Protein: 3 g

Keywords: butter mochi, Hawaiian

Mini Butter Mochi Recipe with crispy edges and chewy insides with hints of vanilla and coconut and are lightly sweetened with condensed milk! #snack #mochi #hawaiian #dessert #sweets #recipe

Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites, however I provide these links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!) 🙂


41 thoughts on “Mini Coconut Butter Mochi”

  1. my mom’s favorite part is the crispy top/edges, too (and i’ve hoarded countless corner pieces)! will have to try baking them in muffin tins~ have heard about using coconut milk (haven’t tried but i really should), but coconut cream sounds even better!

    1. haha! yes! the corners!! 😀 Definitely go for the coconut cream if you can find that, if not then the coconut milk. The coconut cream has such a AMAZING coconut flavour that you can really stands out and you can taste!

  2. This looks yummy, and yes, very very addicting! I love the corners of anything baked in a pan, so using a muffin tin is a great hack. The outside looks perfectly crispy – and I don’t have to share 🙂

  3. I have never heard of these but they look really, really good. I’m not much of a baker but the instructions are so clear and the photographs so helpful that I think even I could figure this out. Do you always eat them straight or do you use them in more elaborate desserts as well?

  4. I’m so excited to make these mochi cakes for my daughter, they sound like something she would love! Thank you so much for all the wonderful tips on finding the right ingredients, makes my life so much easier!

    1. Happy to hear! It’s the texture that make these sooo fun and addictive 🙂

  5. I’ve always associated mochi as those little round sticky rice balls with ice cream filling on the inside! Mochi cakes are new to me and they look delish! I love, love coconut anything so this is definitely a winner for me and I like that they are made in a muffin pan so each piece gets crispy edges and are portioned out evenly! Thanks, Joyce!

    1. Yes! me too! and the chinese ones filled with peanuts and sugar! 🙂

  6. YUMMY ! I followed your recipe to make these Mini Buttery Coconut Mochi Cakes, the aroma of coconut and butter smell all around the house.
    Everyone gave me an applause. DELICIOUS! Size is just right.

    1. I know! I love the way the house smells when these are baking too!! 😀

  7. Hey there, You’ve done a great job. I’ll certainly digg it
    and personally suggest to my friends. I am sure they’ll be benefited from this web site.

  8. These Mochi coconut cakes sure sounds like a delicious thing. I would love to try it for my lil missy and my boy… Adding coconut cream is surely giving me the tropical kick , I am looking for.

  9. I’ve never worked with rice flour before, but we have an Asian market not too far from us, so I’ll be on the lookout for it because these little cakes sound divine!

    1. It’s pretty neat! Sticky rice flour give things a bit of a chewiness! 😀

  10. Nice to know about the mochi cakes. They sound pretty interesting and delicious. Would love to try them.

    1. I wished they were a bit more popular! Chewy baked stuff is so under-rated! haha

    1. My first time having it was this year! it’s like 7 months into the year now and I think I’ve made like 8 batches of it already! In a house of 2, they seemed to be disappearing REALLY fast (like half a batch gone in 1 day) …come to think of it, I think Terry was secretly taking it to work for everyone haha. It’s seriously SO addictive.

  11. I made these this morning. This recipe makes a lot. They came out good but I have one question/concern. Mine have a little bit of a funny after taste. I had wondered at the large amount of baking powder – 1 tablespoon – and after i noticed the after taste, I looked at some other recipes and saw that the amount of baking powder ranged from 0 to 2 teaspoons for the same amount of flour. Is it possible this is a typo and should I have used less baking powder? The other thing that makes me wonder is that my regular sized mochis puffed up like popovers with a big air pocket in the middle. I haven’t eaten one of those yet but they still look like they will taste good.

    1. Hi Susan,
      I am so glad you made this! 🙂 Yes it does make quite a lot! Good for sharing 🙂 (or in my case, hoarding) They keep very well in a well sealed container and actually taste better with age since the middles get a bit more chewier.

      For the baking powder question, 1 tablespoon is equivalent to 3 teaspoons, it sounds like a lot more than it really is. I put in that much baking powder so that it puffs up more so that when the little cakes cool they have a crispier exterior. These are a little bit different than the traditional butter mochi cakes (which are dense and more moist). I made them to be crispy and chewy 🙂

      I’m not sure why they puffed up like popovers with an big air pocket in the middle though 🙁 I’m wondering if you have a super duper strong baking powder? They should flatten out once they are cooled. It’s starting to make me wonder if baking powders are not all created equally. Did you use a heaping of baking powder or a leveled tablespoon? You can try using less for next time to see if will prevent that – but honestly I think I would love those huge air pockets!! More crispiness! 🙂

      For the funny after taste, it shouldn’t be from the baking powder. It might be from the actual rice flour instead. Rice flour has a distinctive flavour, especially glutinous rice flour. It has a more ‘grainy’ dare I say stale flavour which is quite normal for glutinous rice flour. What brand did you use? I find the bagged glutinous rice flour from thailand has a stronger flavour whereas the boxed koda farms Japanese Mochiko one has less of that flavour. To address that flavour, you can toast it before eating\serving it (it taste even better after it’s re-toasted! :)) The extra browning brings out the nuttiness and reduces the grainy rice flavour.

      Hope that helps! 🙂

  12. Hello, I was wondering if u ever tried these in the mini muffin tins? I wanted to try these for a party along side some other mini dessrts.

    1. Hi Leigh!

      I actually have tried these with a mini muffin tin! 🙂 They took a bit less time to cook. Unfortunately I don’t remember the exact timing, so I would try to cook them for about 40-45 minutes but watch them like a hawk. When they are golden brown, they should be done. If they don’t taste done (not chewy in the middle) then stick it back in the oven for another 3-5 minutes. These little things are quite forgivable and oddly don’t have a problem being removed from the oven and then put back in for more toasting. 🙂

      Hope this helps and hope it’s a hit at your party!


  13. Good morning!
    I made these yesterday and I thank you for your recipe.
    I have a couple of questions.
    Re: the amount of muffins yielded- would it be accurate to say they almost fill 3 pans? So not 36 muffins but that the last pan fits 8?
    Also- I hesitated while adding the can of condensed milk because it’s not 300 ml. It is closer to 400 ml at 396 ml ( or something closer to that) so I only put 3/4 of a can and while they were tasty, they weren’t sweet.
    I’m just wondering if we were using different brands with different can sizes and how sweet your muffins are to you.

    Thank you so much.

    1. Good morning Robin! 🙂

      I am happy to hear that you made these! I hope you liked them!

      So for the pan, I’m a bit of a oddball and I have a 6 muffin tin tray instead of the standard 12. I filled each muffin about 3/4s full which gave me approximately 32. I also found that my muffin tins are a bit more shallow as well than the standard muffin tin (it’s a bit hard to see from the picture) so if you have a high walled muffin tin you might yield a bit less depending on how high you are pouring the batter to. My goal was to not make these too high since they do rise a bit and then sink back down. Less batter means more crispy edges and less middle and makes it chewier as well (if that makes sense? 🙂 )

      For the condensed milk, yes this was meant to be a very lightly sweetened cake 🙂 so you should just taste a touch of sweetness to it. It should be mostly coconutty and buttery. I have used Eagle Brand and Grace brand condensed milks for this however I occasionally switch it up depending on what goes on sale. Did you find it not sweet enough? Everyone does have personal preference of sweetness 🙂 so if you like it a touch sweeter I would say that adding 1-2 tablespoons of sugar will sweeten it up a notch. This recipe is very forgiving that way that you should be able to do it with no issues. I have not tried it yet but I am curious to now!

      Hopefully this helps! 🙂 If not please feel free to poke me and I will try my best to help

      1. Sorry was this supposed to be sweetened condensed milk? because they have unsweetened condensed milk, but it is a lot more rare.

        1. Yup, I used sweetened condensed milk. I had no idea there was such a thing as unsweetened condensed milk! I learned something new today! 🙂

  14. Thank you so much for sharing your wonderful recipe.I have love better mochi.I have never use condensed milk in my recipe.This one is different.I Will try and make your recipe for my Sunday church potluck. Mahalo

    1. Hi Gail,
      I am so happy to hear from you. 🙂 I love sharing recipes and food so the pleasure is all mine. 🙂 Condense milk will make it lightly sweetened but more buttery. If you feel like you need it to be more sweet, feel free to add a a tablespoon or sugar. 🙂 I hope you and everyone at church enjoys this! 🙂

  15. Do u think i can use cream of coconut instead of coconut cream? I realuze it will definitely be sweeter but i kinda like that…

    1. Hi Martina!

      Hmmm I have personally never used cream of coconut before, I am assuming it has the same consistency as condensed milk and is basically coconut cream with added sugar? If it is, then I don’t see why you cannot substitute it but yea, it might be very very sweet – but you seem okay with that! 🙂 Also, does the cream of coconut have any fat in it? Coconut cream has a very high fat content so make sure cream of coconut does as well.

      I am also not sure what the consistency of cream of coconut is (is it less thick than coconut cream?) if cream of coconut is less thick than coconut cream, then I would slowly add the milk, 1 tablespoon at a time and mix well until you reach a pancake batter consistency coating on the back of the spoon like I have in the photo and you should be okay. If you do try it and it’s a success let me know as I am curious too! 🙂

  16. I’m from Hawaii but wanted to try a new butter Mochi recipe. Clear and direct instructions. Thank you. Everything came out as planned but I didn’t use sweetened condensed milk. I used what was listed, and then I read the comments. Anything I can do or serve with this to make it more sweet? Don’t want to toss the full batch.

    1. Oh definitely don’t want to waste the food you made! :)If you can get a hold of sweetened condensed milk, I would either drizzle it on top to sweeten it or I would serve it with the sweetened condensed milk as a dipping sauce. Some sweetened condensed milk is very thick, so if you want to thin it just slightly for easier dipping/drizzle then add in 2-3 tablespoons of milk to it before serving it! 🙂 Hope this helps and thank you for letting me know! I will update the recipe now so there’s no confusions in the future. 🙂

  17. Thank you so much for the quick response and helpful suggestion!

    1. You’re very welcome and apologies the ingredient list wasn’t very clear! 🙂 I’m always happy to hear if anything didn’t turn out right so I can make things better 🙂 Hope you enjoy the mini mochi cakes! These are definitely my fave snacks. I find they taste even better when you re-heat them in the oven the next day for 10 minutes at 350F! They get crispier 🙂

  18. Thank you for the excellent recipe! Reminds me so much of Hawaii! So chewy, buttery, and delicious! Hard to stop after eating 1! I made these for my family and my coworkers and they were a hit! I was asked to make them again for my nephew’s 100th day celebration so I’ll be sure to take a photo and tag you! 🙂

    1. Hi Sara!
      I am SO happy you liked these!! I definitely agree with you, I easily ate half a batch and because they are bite sized they are so easy to just keep eating them haha! Hope you have a wonderful 100th day celebration and would love to see the pics of the events and all the yummies you guys will be enjoying! 😀 Love food pics heehee

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