Easy Butter Mochi Recipe (Hawaiian Style Mochi Cake) (2024)

FAQs

What is Hawaiian mochi made of? ›

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, ...

Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake has a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free. Based on Hawaiian butter mochi, this highly adaptable version can even be made dairy-free by using coconut oil and coconut milk.

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.

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.

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.

When you combine rice and seaweed, mochi is low in saturated fat and very low in cholesterol. It is also a good source of Vitamins A, C, E (Alpha Tocopherol), and K, Niacin, Pantothenic Acid, and Phosphorus. It's also a very good source of Riboflavin, Folate, Calcium, Iron, Magnesium, Copper, and Manganese.

Because it's not dry like traditional cake, mochi cake doesn't even need icing; you can eat it on its own, or top it with toasted coconut, sesame seeds, powdered sugar, or lemon curd.

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 (もち, 餅) [motɕi] is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape.

When does Mochi expire? Store-bought mochi has a printed expiration date on the package, which typically indicates it will last unopened for about 2 to 3 weeks. Once opened, it's best to consume within 1 to 2 days. If you choose to freeze mochi, it can extend its shelf-life for up to 12 months.

How long does Hawaiian butter mochi last? ›

Store properly: If you have any leftovers, store the butter mochi in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer shelf life. Before serving, you can warm it slightly in the microwave to regain its soft and chewy texture.

When mochi has mold, a bad smell, or changes color, these are clear signs that it has gone bad and should not be consumed. It's important to always check your mochi before biting into it or serving it to guests.

When talking about Halekulani, the signature coconut cake is sure to come up. As decadent as it is visually appealing, people remember the light-as-air sponge cake, the hint of amaretto pastry cream, and the coconut flakes that dust the entire cake.

餅(Mochi) is a Japanese food made from rice, while 月餅(mooncake) is a Chinese food made from wheat. In fact, the Chinese character for "餅" refers to a certain food made from wheat, while in Japanese kanji it refers to a certain food made from rice, as mentioned above.

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. Butter mochi is a no-frills dessert.

Mochi came to Hawaii with the many thousands of Japanese sugar plantations workers, according to “The Making of Asian America” by Erika Lee. In January of 1885, 941 of the first Japanese Immigrants came to Hawaii. By 1924, there were 200,000 who would make their way to the islands, Lee's book states.

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.