Butter Mochi (Salt & Wild Honey Style) 

Butter Mochi, a beloved Hawaiian dessert featured by Salt & Wild Honey, is an irresistible blend of chewy, cake‑like texture and rich coconut‑butter flavor. Made with glutinous rice flour (mochiko), coconut milk, eggs, melted butter, sugar, and a hint of vanilla, this gluten‑free bar is both simple to prepare and deeply satisfying. It sets with a golden, crackly top and a soft, fudgy interior that becomes delightfully springy as it cools. Perfect for potlucks, afternoon tea, or anytime you're craving a sweet treat with a tropical twist. 

Ingredients

• 2 cups mochiko (glutinous sweet rice flour) 

• 1½ cups granulated sugar
  
  

• 2 tsp baking powder 

• ¼ tsp sea salt
  
  

• 1 can (13–14 oz) full‑fat coconut milk (≈ 1⅓ cups)
  
  

• Additional milk (such as whole or evaporated) to total about 1½ cups combined coconut + milk
  
  

• ½ cup (115 g) unsalted butter, melted
  
  

• 3 large eggs, at room temperature
  
  

• 1 tsp vanilla extract (or vanilla bean paste)

Directions

1. Preheat your oven to 350 °F (175 °C). Butter or grease a 9×13″ baking pan.
   
   

2. In a large bowl, whisk together mochiko, sugar, baking powder, and sea salt.
   
   

3. In a separate bowl, combine coconut milk, additional milk, melted butter, eggs, and vanilla. Mix until smooth.
   
   

4. Pour wet ingredients into the dry mixture and whisk until fully combined and smooth. Let the batter rest for about 15 minutes to allow the rice flour to hydrate.
   
   

5. Pour batter into the prepared pan, smoothing the top.
   
   

6. Bake for about 1 hour to 1 hour 10 minutes, rotating halfway through. The top should be golden brown and the center should feel firm when pressed lightly.
   
   

7. Remove from oven and cool completely in the pan on a wire rack. Cut into squares (about 24 pieces) before serving.
   
   

Nutrients (per ≈ 1 of 24 squares)

Calories: ~210 kcal
Protein: ~3 g
Fat: ~9 g
Carbs: ~30 g (fiber ~1 g)
Sodium: ~150 mg
Saturated fat: ~6 g
Cholesterol: ~45 mg