Butter Mochi

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Butter Mochi

One of my favorite Island treats

· Recipes

Mochi is one of my very favorite island treats. It's a Japanese sweet made with sweet rice that is pounded, steamed and filled with azuki beans (or other yummy things). If you want to know more about where to get the best Mochi on the island, visit my "Favorite Sites" page where I tell you about "Two Ladies" in Hilo.

But here in Hawaii, we also have another version made with sweet rice flour, coconut milk, eggs, and butter and baked in the oven - Butter Mochi!! The edges are crispy goodness while the center has the typical mochi chewiness.

While mochi is a sweet treat, it is not American sweet. It has a delicious chewiness, and distinct rice flavor. Butter mochi is kind of a cross between a cake and custard... but the texture is soft and chewy.

I remember the first time I tried butter mochi. I was tentative, and bought just one homemade piece at a small cafe. I took one bite.... and rewrapped it to save for later. A few minutes later, I unwrapped it and took another bite. I was quickly addicted. I kept reopening it and taking bite. I tried to save it for later, but before I knew it, I had taken so many bites it was gone!!

I've played around with a variety of recipes for butter mochi. In the travel section, under Ono Grinds, you'll find the recipe I have refined and use at home. Sometimes I also add some fresh lilikoi (passionfruit). It changes the texture a bit, but is delicious too. I've tried mango puree, but didn't care for that. I've seen some people add cocoa powder, tho that too changes the texture.

I make it in half batches in a 8x8 pan. But you can double the recipe and make it in a 9x12. It doesn't store long, but, in my house it doesn't last long either! At the end of the recipe I tell you how to best store it for a few days if you are able to control yourself and not eat the whole pan the first day.

I've played around with a variety of recipes and this is the recipe I have refined as perfect to my taste - crunchy edges, custard-y top and chewy mochi texture. Sometimes I also add some fresh lilikoi (passionfruit). It changes the texture a bit, but is delicious too.

I hope you give my recipe a try. And next time in Hilo, visit Two Ladies for an extra special box of Hilo style, Japanese mochi!
 
Aloha! And A hui hou!