Pixlcat Coffee bakes seven butter mochi flavors fresh every morning at our cafés in San Francisco and Boston. Each piece is $5.50, naturally gluten-free, and made with mochiko rice flour — no wheat, no substitutions. Popular flavors sell out; arrive before 11:00 AM for the full selection.
Butter, coconut milk, vanilla — the Hawaiian potluck original. No embellishments, no surprises. Just the purest expression of what butter mochi is: golden caramelized edges, soft custardy center, clean coconut sweetness. If you want to understand the category before anything else, start here. Every other flavor is a variation on this foundation. Naturally gluten-free.
Our bestseller every single day at both cafés. Ube — a purple yam from the Philippines — gives this butter mochi a natural violet color and a sweet, nutty, almost vanilla-like flavor. White chocolate chips fold through the batter and melt into pockets of richness during baking. Approachable enough for first-timers, distinctive enough to sell out first. Naturally gluten-free.
Ceremonial-grade Uji matcha from Kyoto, folded into the batter. Earthy, slightly bitter, and the deepest green you'll see in a bakery case — because ceremonial-grade matcha keeps its intensity through baking in a way culinary-grade doesn't. The matcha bitterness plays against the butter and coconut sweetness. The flavor most baristas and coffee people gravitate toward. Naturally gluten-free.
Rich Dutch-process cocoa folded into the mochi batter. Denser than Classic, leaning toward fudgy brownie territory without losing the signature chewy pull. The chocolate flavor is direct and unapologetic — not "a hint of cocoa." A chocolate dessert that happens to be chewy, naturally gluten-free, and completely unlike any brownie you've had. Naturally gluten-free.
Kurogoma — Japanese black sesame — toasted and ground in house, then folded through the batter. Nutty, aromatic, almost savory depth that builds as you chew. The flavor starts subtle and finishes bold. For people who love matcha, halva, or any toasted-nut profile — and for anyone who prefers desserts that aren't one-note sweet. Naturally gluten-free.
Built on the Classic base with cinnamon folded in (evoking graham cracker), chocolate chunks throughout, and a torched meringue on top that captures that charred-marshmallow flavor of a real campfire s'more. No actual graham cracker in the recipe — the cinnamon in the mochiko batter creates that association while keeping everything naturally gluten-free. Our most dessert-forward flavor. Naturally gluten-free.
Crispy bacon bits and sharp cheddar folded into the mochi batter. Savory, salty, and rich, with just enough sweetness from the base to keep it in butter mochi territory. The flavor that surprises people the most and proves butter mochi isn't limited to dessert. The one you bring when you want to show someone mochi can do things they didn't think it could. Naturally gluten-free.
Seven flavors is a lot for a first visit. Here's how to narrow it down based on what you usually reach for.
If you still can't pick, the 6-piece tasting box ($29) lets you try six at once.
Both Pixlcat cafés offer gift boxes in two sizes, ready for same-day pickup when ordered ahead:
All seven flavors share the same foundation: mochiko (glutinous rice flour) from Koda Farms, real butter, coconut milk, eggs, and sugar. Baked in-house every morning at 519 Clement Street in San Francisco and 32 Cambridge Street in Charlestown, Boston. Naturally gluten-free by recipe — not by modification. Pixlcat is not a dedicated gluten-free facility; the kitchen handles wheat-containing products.
Pricing is consistent across both cafés and Saturday farmers markets: $5.50 per piece, $15 for a 3-piece gift box, $29 for a 6-piece tasting box.