Butter Mochi is a popular Hawaiian dessert made with Mochiko (glutinous rice flour), butter and milk. This rubbery treatment similar to a mochi is infused with the tropical flavor of coconut and recalls the Japanese consistency. Its simple and comforting taste evokes a sense of nostalgia for many, especially those who are familiar with Japanese sweets.
What is Mochi butter?
Butter Mochi is a pleasure commonly loved in the bakeries of Hawaii. With its appearance as a bar in the shape of a bar, this cooked dessert is golden brown on the surface, often with slightly crunchy and caramelized edges that add a delicious aromatic crunch. Made with Mochiko (glutinous rice flour), it has a satisfactoryly rubbery consistency and similar to a mochi. The flavor is rich and buttery, with a thin coconut aroma from coconut milk that gives it a tropical touch.
At the end of the 1800s, many Japanese immigrants arrived in Hawaii, bringing their traditional foods with them. Over time, these foods have evolved and adapted to the life of the island. Mochi, a traditional Japanese rice cake, was one of these foods. Some argue that Mochi butter may have originated from packs of mochi brought by Hiroshima’s immigrants.
At the same time, Filipino immigrants also brought their culinary traditions to the islands. It is believed that Butter Mochi was born from the fusion of Japanese and Philippine influences, probably inspired by the Filipino rice cake BibingkaBut made with Mochiko’s Japanese flour, resulting in a solely Hawaiian dessert.
Once a local favorite, Butter Mochi has become an iconic part of the culture of the Hawaii desserts. Today it is not only a fixed point through the islands, but it is also spreading in popularity in places such as Japan and the continental United States, winning hearts from all over the world with its nostalgic flavor and its tropical charm.
Tips and replacements with Mochi butter
- Increase the coconut flavor: For a goodness of extra coconut and a little consistency, try to cost the grated coconut above the batter before cooking. It adds a delicious creaking and improves the tropical flavor.
- Regulation of sweetness: The recipe may seem that it requires a lot of sugar, but the final result is not extraordinarily sweet. If you prefer a less sweet version, you can slightly reduce the sugar, but avoid cutting it too much (like the reduction of half), as this can leave the Mochi underworld and underwater.
- Coconut milk replacements: While whole milk can be used instead of coconut milk, keep in mind that the flavor and aroma will change significantly. If you are not a big fan of coconut, you could consider the use of half coconut milk and half normal milk to keep a little of the original character while toning it
- Pay attention to the substitutions: Every time you replace the ingredients in the original recipe, it is better to start with small quantities. In this way, you can experience without compromising the entire lot.
Other recipes such as Butter Mochi
Sweet and rubbery dessert from Hawaii
- 1 pound Mochiko
- 2 cup sugar
- 1/2 teaspoon salt
- 1 TBSP baking powder
- 1 Candies coconut (14 Once)
- 1 Candies evaporated milk (12 Once)
- 4 egg
- 4 Oz butter (melted)
- 2 teaspoon Vanilla extract
Preheat the oven to 350 °. Grease a 9 × 13 pan.
Add Mochiko, sugar, yeast and salt in a large bowl. In another bowl, mix the coconut milk, the evaporated milk, the eggs, the melted butter and the vanilla together. Pour the liquid mixture on the dry ingredients and mix well.
Pour the batter into the pan and cook for about 60 minutes.
Cool completely, cut into squares and serve.
