Ono Butter Mochi Recipe - Allrecipes.com
Ono Butter Mochi Recipe

Ono Butter Mochi

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2007

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."

Most Helpful Critical Review
Jan 25, 2012

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 slightly sticky. Is that normal? I had a choice of rice flour or glutenous rice flour at the store and now I wonder if I made the wrong choice? I'm totally confused at this point and since I've never had mochi, I have no idea if this worked well or not. As for flavor, it's okay but not super flavorful.

Aug 07, 2008

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!

Feb 12, 2008

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.

Jan 12, 2010

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, Chinatowns..) you will end up with something thats very sticky... i made it with 1% milk and it was very good still!!

Feb 01, 2008

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. These are delicious!

May 06, 2008

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 enhancing. Plus, all the party goers from the Pacific (both Hawaii and the Philippines) couldn't get enough. The only thing I would change is adding a little more coconut.

Mar 14, 2006

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 island, so I decided to make it myself. My husband was skeptical, but LOVED it. The kids loved it, even my 2 year old! But as a warning, if you use the muffin cups, the mochi will probably tilt in the pan as they try to "pop" out, but I haven't yet had one actually come all the way out.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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