Hawaii Butter Mochi Recipe (Local Style) (2024)

FAQs

Where did Hawaiian butter mochi come from? ›

Butter mochi is probably a descendant of bibingka, a Filipino cake that marks celebrations and is also borne from the magic of rice flour and coconut milk (though sometimes it's casava), butter mochi is now firmly, of Hawaii. In Hawaii, butter mochi is more popular than brownies, though it's baked into similar tins.

Mochi is a rice cake that is soft and sweet like candy. Rice is soaked overnight and steamed before being placed in a large stone or wooden bowl (usu) and pounded with a heavy wooden mallet (kine, or kee-nay) until the consistency is soft and uniform.

You'd find that most recipes say it only last for 3 days, but I've also tested freezing my butter mochi and it tastes just as amazing after defrosting and microwaving to warm it up a little. Just like any other home cooking, it's really up to you how you and your family enjoy it.

Hawaiian butter mochi isn't as sticky as the Japanese wagashi kind, but it's got the same chew. It also tastes like yellow butter cake. It's chewier than a chewy blondie / brownie, and with a butterscotch-y, caramel-y flavor that's addictive.

Traditionally, mochi is made by pounding steamed short-grain Japanese sticky rice, called mochigome, with a wooden mallet during a ceremony called mochitsuki. This aerates and pulverizes the rice, which is what gives mochi its beloved texture.

The exact origins of butter mochi are unknown. As its primary ingredient, glutinous rice flour, is commonly used in Japan, it is potentially influenced by Japanese immigration to Hawaii, making it a part of fusion cuisine. It can also be considered a descendant of bibingka, a similar cake from Filipino cuisine.

What's The Difference Between Hawaiian Butter Mochi And Japanese Mochi? Hawaiian butter mochi is kind of like a cross between cake and mochi. Unlike Japanese mochi, which I like to fill with ice cream, Hawaiian Butter Mochi is baked. The result is a chewy but not gummy, slightly coconutty, and delicious dessert.

Mochi is one of the few carbohydrate sources that is packed with protein, and is free from cholesterol.

Mochi with fresh fruit cannot be taken on airplanes to the U.S. Mainland because of agriculture restrictions, but you'll want to eat them immediately anyway. Order by phone first or choose from one of the prepared boxes when you arrive.

Fresh mochi and homemade mochi can get hard/go bad quickly. It's best to consume it within 1-2 days if you leave it at room temperature. Otherwise, you can extend its life by storing mochi in the fridge.

Can butter mochi be left out overnight? ›

Can you leave butter mochi out at room temperature? Yes! You can leave it at room temperature for up to three days.

Hawaiian butter mochis are made with mochiko flour, which is a type of glutinous rice flour. This flour is naturally gluten-free, making these treats a great option for those following a gluten-free diet. Can you leave butter mochi out? Since there is milk in them, it's safest to keep them refrigerated.

You can check the doneness by inserting a toothpick through the mochi, if the toothpick comes out clean, the mochi is done. Cool the mochi in a baking dish on a drying rack. Once cooled to room temperature, cut into squares.

There's a few ways to tell if it is done. It will be a golden brown colour on top, it should feel completely set, and a toothpick inserted into the centre should come out clean. Then once it has baked, leave it to cool before cutting.

Brought to Hawaii by Japanese plantation workers in the 1800's, mochi has a long history dating back to the late 700's. Ancient samurai's would take mochi with them when they journeyed for battle as it was easy to prepare and traveled well.

However, based on available information, it is most likely that butter mochi is a strictly Hawaiian invention, the result of generations of culinary diffusion from Filipino, Portuguese, Japanese, and Korean cuisines.

Mochi donuts, also known as poi mochi, are a fusion pastry crossing traditional American-style doughnuts and Japanese mochi. The mochi donuts' "hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew". An early iteration can be traced back to Hawaii in the early 1990s.

Mochi ice cream is a Japanese-American fusion dessert that started in Hawaii. The rice dough holds the little pockets of ice cream together and adds a nice texture. Even just out of the freezer it's not too hard to bite! BMW loves the Dark Chocolate Strawberry flavor and I really like the Green Tea.