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Vegan Butter Mochi

This chewy, rich Vegan Butter Mochi is a dairy-free twist on the classic Hawaiian dessert, made with coconut milk, mochiko flour, and no eggs or dairy. It's gluten-free, easy to make, and irresistibly delicious.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 16 pieces
Course: Main Course
Cuisine: Mexican
Calories: 210
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan or line with parchment paper.
  2. In a large bowl, whisk mochiko flour, sugar, and baking powder together.
  3. In another bowl, combine coconut milk, non-dairy milk, melted vegan butter, and vanilla extract.
  4. Slowly stir the wet ingredients into the dry until a smooth, slightly runny batter forms.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake for 55–65 minutes until golden on the edges and a toothpick comes out clean.
  7. Cool completely before cutting into squares. Enjoy warm or at room temperature.

Notes

Store at room temperature for 2 days or refrigerate up to 5 days. Reheat for best texture. Customize with matcha, chocolate chips, or coconut flakes.