Chocolate Butter Mochi

Name: Chocolate Butter Mochi Cake (Hawaiian)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 16 servings
Cuisine: Hawaiian
Ingredients: 4 tbsp unsalted butter or coconut oil; ¼ cup (1½ oz) chopped dark chocolate; 1 (14 oz) can full-fat coconut milk; 2 large eggs; 1 tsp vanilla extract; 1 cup light brown sugar; 1½ cups mochiko flour; 1 tbsp unsweetened cocoa powder; 1½ tsp baking powder; ½ tsp salt

Chocolate Butter Mochi is a dense, chewy Hawaiian cake made with mochiko (glutinous rice flour) and enriched with dark chocolate, cocoa powder, and coconut milk. Its signature texture is fudgy and moist with a tender crumb unique to rice flour baking.

🌍Hawaiian 🏷️Chocolate 🏷️Mochi 🏷️Dessert 🏷️Cake 🏷️Glutinous rice flour

Total

2h 20m

Servings

16

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 tbsp unsalted butter or coconut oil
¼ cup (1½ oz) chopped dark chocolate
1 (14 oz) can full-fat coconut milk
2 large eggs
1 tsp vanilla extract
1 cup light brown sugar
1½ cups mochiko flour
1 tbsp unsweetened cocoa powder
1½ tsp baking powder
½ tsp salt

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Instructions

1
In a medium microwave-safe bowl, stir together 4 tbsp unsalted butter and ¼ cup chocolate. Microwave on high for 30 second intervals until melted, stirring between intervals, about 1 minute total. Remove from microwave and whisk in coconut milk, eggs, vanilla, and light brown sugar until smooth.
2
In a separate large bowl, whisk together mochiko flour, cocoa powder, baking powder, and salt. Add coconut milk mixture to flour mixture, whisking to combine.
3
Spray a Suvie pan with cooking spray, pour batter into the prepared pan, and tap on the countertop to remove any air bubbles. Place Suvie pan into the bottom zone of your Suvie. Input settings, and cook now or schedule.
4
Cook using Suvie Cook Settings - Bottom Zone: Slow Cook on High, 2 hours
5
Remove cake from Suvie and allow to cool in pan for 15 minutes before inverting on a drying rack to cool. Cut into 16 pieces and serve.

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Tips & Notes

Pro tips

Use full-fat coconut milk and melt the chocolate and butter together for even distribution of rich flavor throughout the batter.
Do not overmix after adding mochiko flour—stir just until combined to avoid gluten-like toughness that can develop with rice flour.
The cake will appear underdone when removed from the oven; this is correct. Let it cool completely and refrigerate before cutting for clean, chewy slices.
Sift cocoa powder before mixing to break up lumps and ensure even chocolate flavor without dry pockets.

Substitutions

Unsalted butter → coconut oil (1:1 ratio; texture will be equally fudgy)
Dark chocolate → unsweetened chocolate or additional cocoa powder (increase cocoa to 2 tbsp if omitting chopped chocolate)
Full-fat coconut milk → heavy cream or whole milk (slightly less creamy but still tender)
Light brown sugar → granulated sugar (cake will be marginally less moist)

Storage & make-ahead

Cover tightly and refrigerate up to 4 days; serve chilled or at room temperature. Do not freeze.

Common Questions

What is mochiko flour and can I substitute it?

Mochiko is glutinous (sticky) rice flour that creates the signature chewy, dense texture of mochi cakes. All-purpose flour won't replicate this texture; use sweet rice flour as the closest substitute.

How do I know when the mochi cake is done baking?

Bake until a toothpick inserted in the center comes out with moist crumbs but no wet batter. The top should be set and slightly springy; mochi cakes remain fudgy inside by design.