Tips for making the perfect pan of mochi: Add the ingredients in steps(follow the recipe!).Ī lot of recipes for butter mochi will tell you to add all the ingredients together and mix. But really any glutinous rice flour will do! The most famous brand of mochi flour, which is often carried in the regular super as well, is called “Mochiko”, and it comes in a box. Check the asian market, local health food store, or head to Amazon here. Today, you can go to the store and look for the bag or box labeled: “glutinous rice flour”, “sweet rice flour”, “sticky rice flour”, or “Mochiko rice flour”.

So- Which flour should I buy for Mochi?īack in the day in Japan, Mochi was made by soaking glutinous rice, steaming it, and then pounding it into a thin powder. The extra starch is what gives our mochi that sticky, famous texture and sweet flavor. It simply contains more starch than regular rice flour. Contrary to the name, glutinous rice flour is completely GLUTEN FREE. Glutinous Rice Flour, on the other hand, is ground from short grain rice aka sushi rice, or sticky rice. Regular labeled rice flour(which is yes, much easier to find), is made from long or medium grained rice, aka the rice you have in your pantry to serve with dinner. Rice Flour is NOT the same as Glutinous Rice Flour. I am all for substitutions but in this particular dessert, you cannot make a change with the main ingredient. Is the “Glutinous Rice Flour” important? Can I substitute it for rice flour? Still, it is so easy, and once you have the right ingredients(and a taste for this special hawaiian treat), you can branch out and try all the other variations! Personally I love coffee and macha flavored mochi ice cream, chichi dango, lilikoi-butter mochi, and Azuki bean filled mochi. Some people insist on a dump and mix situation, but I like to cream my butter and sugar and slowly add the rest of the ingredients to make sure there are no lumps. There’s also Chichi Dango, which comes in a close second, but(besides for the kids in Hawaii) I think we can all agree that butter mochi has a lot more taste and flavor! (so it’s our favorite, k?) Is Mochi hard to make? Hawaii’s most famous take on the classic is Butter Mochi. Mochi is a predominantly Japanese treat that plantation workers brought to Hawaii in the 1800’s- there are lots of different types of Mochi. Like, no way could I leave without one a’those! I picture the Filipino market on Kauai with big rectangles of soft mochi bars wrapped in plastic wrap next to the cash register. Serve mochi at your next Luau themed party with a platter of Kalbi Ribs and Huli Huli Chicken skewers. Ooooooh-weee I hope I get an invite!!įor those of us who grew up in the islands, and probably for those of you that visit Hawaii too, the smell of fresh Hawaiian Butter Mochi is nostalgia 101. These mochi bars taste amazing fresh out of the oven, and get chewier after they cool- really the perfect Hawaiian lunch treat. This is my favorite Hawaii Butter Mochi Recipe– the way the locals like it! Yield- 24 nice sized squares of CHEWY mochi with the golden crinkly top we all love.

Hawaiian butter mochi