Name: Vegan Butter Mochi
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups Mochiko sweet rice flour; 2 tsp Baking powder; 1 cup Sugar; 1 can Full-fat coconut milk (about 13.5 oz); 1 cup Non-dairy milk (almond, soy, oat); 0.25 cup Vegan butter, melted; 1 tsp Vanilla extract; 1 tbsp Optional: Ground flaxseed or cornstarch

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If you’ve never experienced the joy of biting into a square of butter mochi, you’re in for a treat — and this vegan version is every bit as chewy, sweet, and satisfying as the traditional Hawaiian favorite. Made with glutinous rice flour, coconut milk, and a few plant-based swaps, Vegan Butter Mochi is a chewy dessert with a soft, bouncy texture and a rich, buttery flavor that just melts in your mouth.

Hailing from Hawaii, butter mochi is a staple dessert at potlucks, celebrations, and weekend gatherings. It’s not quite cake, not quite mochi — but somewhere in between. Think of it as the perfect hybrid between a chewy rice cake and a soft, dense blondie. It’s naturally gluten-free and now completely vegan, making it a crowd-pleaser across all diets.

This veganized version skips eggs and dairy without compromising on taste or texture. Whether you’re new to mochi desserts or a long-time fan looking for a plant-based version, this recipe will quickly become a go-to favorite in your dessert rotation.

What is Butter Mochi?

Butter mochi is a dessert popular in Hawaii and inspired by Japanese mochi, but instead of being shaped into balls, it’s baked like a bar. It uses mochiko (sweet rice flour), sugar, butter, coconut milk, and eggs in its traditional form. The result is a chewy, dense, slightly sticky treat that’s golden on the outside and soft on the inside. The coconut adds subtle richness, and the butter gives it its iconic name.

In this vegan twist, we replace the eggs and butter with equally rich and moist ingredients like vegan butter and full-fat coconut milk. The result is just as golden, chewy, and delicious — with an added bonus: it’s completely dairy- and egg-free.

Ingredients You’ll Need

The beauty of vegan butter mochi is how few ingredients it requires, most of which are pantry-friendly. Here’s what you’ll need:

Mochiko flour (sweet rice flour) – This is the key to the mochi texture. Don’t substitute with regular rice flour.
Full-fat coconut milk – Gives richness, moisture, and slight sweetness.
Non-dairy milk – Like almond, oat, or soy to balance the fat content.
Vegan butter – Melted, for that classic “buttery” taste.
Sugar – White sugar works best, but you can also use coconut sugar or brown sugar for deeper flavor.
Vanilla extract – For flavor depth.
Baking powder – To give a little lift and help structure.
Optional: cornstarch or flaxseed meal – For additional binding if needed.

You can also add mix-ins like shredded coconut, a dash of cinnamon, or even chocolate chips for your own creative twist.

How to Make Vegan Butter Mochi

This recipe comes together in one bowl and takes less than 10 minutes to prepare before going in the oven. Here’s a simple step-by-step process:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan or line it with parchment paper.
In a large bowl, whisk together the dry ingredients: mochiko flour, sugar, and baking powder.
In a separate bowl or measuring cup, mix the wet ingredients: coconut milk, non-dairy milk, melted vegan butter, and vanilla extract.
Pour the wet mixture into the dry and stir until smooth. The batter will be runnier than typical cake batter — that’s normal.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 55–65 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Let cool completely in the pan before slicing into squares.

The cooling time is important because butter mochi firms up as it rests. If you try to cut it while it’s warm, it may be too soft to slice cleanly.

Texture & Flavor

The first thing you’ll notice when you bite into a piece of vegan butter mochi is its signature chew. It has that same dense, bouncy quality of traditional mochi, but with a crispy golden edge thanks to the baking process. The flavor is gently sweet with a touch of vanilla and coconut — not overpowering, but comforting and nostalgic.

The coconut milk keeps the mochi incredibly moist and rich, while the mochiko flour ensures that perfect elasticity you expect in a mochi-based dessert. It’s sweet but not overly so, which makes it easy to pair with tea, coffee, or serve as a light dessert after a meal.

Tips for Perfect Vegan Butter Mochi

Don’t overbake. The top should be lightly golden but not dry. Overbaking can make it tough.
Cool completely before cutting. Mochi texture improves as it cools, and it’s easier to slice once set.
Use a sharp knife and wipe it between cuts to get clean edges.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. For best texture, warm slightly before serving if chilled.

Flavor Variations

Vegan Butter Mochi is a fantastic base for other flavor ideas. Here are a few variations to explore:

Matcha Butter Mochi – Add 1–2 tsp of matcha powder to the batter for a vibrant, earthy twist.
Chocolate Chip Mochi – Stir in dairy-free chocolate chips before baking.
Coconut-Lime – Add lime zest and a touch of lime juice for a tropical upgrade.
Ube Butter Mochi – Add ube extract or mashed purple yam for a vibrant color and sweet flavor.

This dessert is also gluten-free by default since mochiko is made from glutinous rice, not wheat — just make sure all your ingredients are certified gluten-free if needed.

Serving Suggestions

You can enjoy butter mochi plain or dress it up with a drizzle of coconut glaze, a sprinkle of powdered sugar, or a side of dairy-free whipped cream. It’s perfect as:

A midday snack
A lunchbox treat
A dessert with tea or coffee
A contribution to potlucks or gatherings (it travels well!)

Cut it into small squares for bite-sized portions, or larger rectangles if you’re serving it as a plated dessert.

Final Thoughts

Vegan Butter Mochi is the kind of dessert that satisfies on every level: it’s chewy, rich, comforting, and shockingly easy to make. Whether you’re craving something nostalgic or simply want to try something new and exciting from Hawaiian cuisine, this recipe hits the spot every time. It’s ideal for sharing — but don’t be surprised if you find yourself sneaking back to the kitchen for one more piece.

So the next time you’re looking for a gluten-free, dairy-free treat that doesn’t compromise on texture or taste, give this Vegan Butter Mochi a try. It’s humble in appearance but bold in flavor and comfort — and that’s exactly what a good dessert should be.