Butter Mochi: Hawaiian Coconut Cake Gluten Free

The amazing combination between the coconut flavour and the bouncy texture from the mochi! An excellent and delicious cake!

Butter Mochi Cake Squares in close up

Glutinous Rice Flour

I know, I know… you see the “gluten free” as a warning sign. But it doesn’t need to be.

It’s gluten free just because it uses rice flour instead wheat flour (and of course, all other ingredients must not contain gluten or wheat ).

But the type is a little bit different. It’s Glutinous Rice flour! The same type the rice used in sushi, it’s more sticky. The “glutinous” refers to the texture and not to gluten.

If you already ate mochi (rice cake balls), the texture is very similar. Very bouncy and delicious!

Banner Recipe: Hawaiian Coconut Cake

Butter Mochi: Hawaiian Coconut Cake Gluten Free

Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Servings: 1 8×8-inch (16 pieces, 2×2-inch)
Author: Vitor Hugo


Homemade Evaporated Milk

  • 105 g instant milk powder
  • 245 g water (warm; 113F/45°C)


  • 60 g unsalted butter (1/4 cup; melted)
  • 200 g granulated sugar (1 cup)
  • 2 eggs
  • 180 mL homemade evaporated milk (2/3 cup + 1 tablespoon)
  • 200 mL coconut milk (3/4 cup + 1 tablespoon)
  • 225 g glutinous rice flour (1 ¾ cup)
  • 6 g baking powder (about 1 teaspoon)
  • 1 g table salt (less than 1/4 teaspoon)
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.


Homemade Evaporated Milk

  • Mix milk powder and water and blend with a immersion blender por 3-4 minutes. You can use a normal blender as well.
  • This recipe will use 180mL.


  • Preheat oven to 350F/180°C, grease and line with parchment paper an 8-inch square pan (20x20cm), grease the parchment paper as well. Set aside.
  • In a bowl, mix butter, sugar, eggs, homemade evaporated milk, coconut milk. Mix to combine, about 1-2 minutes.
  • Add rice flour, baking powder and salt. Fold to combine, about 2 minutes.
  • Pour inside the prepared pan. The batter is very liquid.
  • Bake at 350F/180°C (normal over, no fan assisted) for 55-60 minutes or until the top is golden brown.
  • Remove from the ove and let cool for 20 minutes before unmold. Let it cool to cut into squares.
  • Keep in an airtight container in the fridge.


  • Adapted: Lucky Peach (unfortunately, site doesn’t exist anymore)
  • Instant milk powder: it has lecithin which makes easier to dissolve.
  • Evaporated Milk: you can use the store bought one as well.
  • Glutinous Rice Flour: it can be called as sweet rice, sticky rice, glutinous rice, mochiko rice, rice for mochi, japanese rice. Normally, it’s sold in asian stores.

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

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