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Ono Butter Mochi


"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."
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1 h 5 m servings 463 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)


  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 78.2g
  • 25%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 140
  1. 167 Ratings

Most helpful positive review

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, inst...

Most helpful critical review

This came out weird. I used glutinous rice flour (as stated in the recipe - 1st ingredient) - I couldn't find mochiko flour itself and thought they were the same thing? It came out rubbery and ...

Most helpful
Most positive
Least positive

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, inst...

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 becom...

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 make...

Just wanted to clarify that Mochiko is actually just plain rice flour, not glutinous rice flour, if you make it with the glutinous rice flour (which are available in most of the Asian markets, C...

Really good! Just a note- I couldn't find anything called mochiko in any grocery store near my house (the midwest is not exactly full of exotic things), but plain rice flour worked just fine. ...

This recipe is very similar to a Portuguese/Chinese dessert our family calls "gooey cake". I too used a can of coconut milk (12 ounces) and used 2% milk for the rest to equal 3 cups. Don't be ...

Made this for a New Year's party and at first I thought it was ok, but it kept getting better and better. Definitely something to make at least a day beforehand because the flavors keep enhancin...

Mmmm! Simply delicious! Instead of a a 9x13 pan, I use a muffin pan for individual servings. I fell in love with mochi the first time I had it. Not so easy to find fresh butter mochi on the ...

Definitely ono! My kids are mochi fanatics, and this disappeared as fast as they could chew it. I did substitute a can of coconut milk for some of the milk, and it gave it a wonderful haupia-li...