Chewy Hawaiian Butter Mochi Recipe (2024)

FAQs

Why is my butter mochi not chewy? ›

You have to use Mochiko rice flour. It's also known as sweet rice flour or glutinous rice flour. This is what makes the mochi so chewy. You can typically find it at Asian markets, but if you can't, you can always order it online.

Amylopectin is is much more hygroscopic than amylose, which for people who didn't major in chemistry means that Amylopectin absorbs more water. Mochi in its simplest form is just a chewy elastic dough made from fully hydrated Amylopectin.

Hawaii's Best Butter Mochi Mix is Hawaii's favorite island dessert! This soft and chewy dessert has a fluffy texture and packed with delicious flavors! Mochi is easy to prepare. Just mix in ingredients, pour in pan, and bake!

Many families pride themselves on having “the best” butter mochi recipe, and while recipes vary slightly from family to family, the base ingredients are pretty standard: a box of mochiko (glutinous or sweet rice flour), butter, coconut milk, some kind of other milk (evaporated, whole, skim, etc.), eggs, baking soda, ...

Mochi is a type of soft and chewy Japanese rice cake. Traditionally, the process of making mochi involves pounding cooked sweet glutinous rice, called mochigome, until it has a soft, Play-Doh-like texture.

Made from pounded and molded rice dough, these sweet little rice cake confections come in a variety of colors and flavors (like matcha, chocolate, and strawberry) and have a slightly sticky, delightfully chewy quality about them—like stretchy little clouds.

Best consumed within 6 hours after pickup, stored in the refrigerator. Store the mochis in an airtight container to prevent moisture loss of mochi skin. Store the mochis in the freezer for 10-15 minutes if you prefer a firmer and chewier consistency.

In case you encounter mochi dough after cooking/microwaving that still very wet and not sticky, stretchy, this may be lacking glutinous rice flour to hold it together.

Weaknesses. However, the mochi loses some of its stickiness if a sufficient amount of liquid is applied to it, allowing a trapped opponent to somewhat try to escape. This was first seen when Jinbe used Fish-Man Karate to douse Katakuri's leg with black tea, freeing the trapped Luffy.

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.

Can butter mochi be left out overnight? ›

Butter mochi can last for up to three days left at room temperature. A week in the fridge, or if frozen up to a month. If you freeze the butter mochi to consume simply take them out and put them in the microwave for a minute to defrost.

Ingredients. Sweet rice flour, sugar, coconut milk powder (coconut milk, maltodextrin, sodium caseinate [a milk derivative]), natural flavors, leavening (sodium acid pyrophosphate, baking soda).

Mochi was brought to Hawaii by Japanese plantation workers in the mid-1800's. To ring in the New Year, family and friends come together for the mochitsuki ceremony, pounding mochi to bring peace, prosperity, good health, and happiness.

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

Very, very carefully, remove the aluminum foil, and check the consistency of the mochi with your fingers. Steam should escape from the mochi as you remove the foil, so be careful not to burn yourself! The mochi should be sticky but firm.

My mochi is too soft, what is the cause of this? The steam cycle ended only within a few minutes. The rice is not fully steamed.

So make sure you work next to the freezer! If you don't plan to eat the mochi within 2 days, freeze them rather than put them in the fridge. Simply defrost them on the countertop for an hour (or 20 minutes for the ice cream ones) or when the dough is soft to the touch.

When eating mochi with ice cream, both the chewy outer layer and the ice cream inside are meant to be consumed together. The chewy outer layer is made from glutinous rice flour, giving mochi its distinctive texture, while the ice cream filling adds flavor and creaminess.