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Bite into these gooey, decadent Hawaiian mochi bars. They’re absolutely irresistible!

Butter mochi is a classic Hawaiian dessert that’s exactly what it sounds like: butter and mochi combined into one dense, decadent, and delicious treat. I've had butter mochi once years ago at a restaurant and have not been able to stop thinking about it. Because this dessert originates from Hawaii, it’s traditionally made with coconut milk, often combined with condensed, evaporated, or regular milk. This recipe uses only coconut milk and regular milk, which works perfectly since I rarely keep condensed or evaporated milk on hand. The coconut flavor isn’t overpowering, in fact, its subtlety is what makes this butter mochi so good.

Traditional butter mochi doesn’t include any flavor add-ins, but I chose to make a matcha-flavored version for both added flavor and color. The matcha flavor is subtle, so if you prefer a classic butter mochi, feel free to omit it. This recipe is adapted from Snixy Kitchen.

What is sweet rice flour?

Sweet rice flour is ground short-grain glutinous rice and is high in starch, giving food a chewy texture. It is commonly used in East and Southeast Asian cuisines to make desserts and entrees. Sweet rice flour should not be confused with other flours such as glutinous rice flour or tapioca starch. A common sweet rice flour brands flour is Koda Farms, which can often be found in the International aisle and Asian grocery stores. Bob’s Red Mill also sells sweet rice flour.