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.

Glutinous Rice Flour

This ingredient is essential for mochi's signature chewy texture.

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.

There are a few ways to soften hard, leftover mochi. You can try boiling it to help turn the mochi soft again. If that's not an option, you can also create fried mochi, a crunchy, equally delicious option. Of course, microwaving this treat can work too.

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.

The time depends on the microwave you're using, the wattage, and the number of Mochi you're heating at once. Be careful not to overdo it – it will literally explode and melt. If you're worried, check every 30 seconds to make it to your preference.

Mochi (pronounced MOE-chee) is a Japanese dessert made of sweet glutinous rice flour or mochigome. Mochi dough is often tinted with green tea powder (matcha) or other food colorings and wrapped around a sweet center to form a small, bite-sized confection with a chewy, smooth, elastic texture.

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.

Mochi is a versatile and healthy snack, and was popular amongst rice farmers and Samurai for increasing stamina and for its convenient format. Mochi is one of the few carbohydrate sources that is packed with protein, and is free from cholesterol.

What is the best rice flour for mochi? ›

To make chewy mochi treats, recipes often call for mochiko, Japanese-style dry-milled glutinous rice flour.

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 essentially a sweet and chewy rice cake, yet that description doesn't come close to doing it justice. Brought to Hawaii by Japanese plantation workers in the 1800's, mochi has a long history dating back to the late 700's.

8 - Butter mochi cake can be stored in an airtight container at room temperature for up to 3 days but it is best when made fresh on the first or second day. 9 - You can also freeze pieces of butter mochi for up to a month. Make sure to add some parchment between the butter mochi so that they don't stick together.

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.

This usually takes about 20 minutes, but can vary. It's better to cook longer to be safe than to undercook– undercooked mochi will not hold its shape.

Why is my mochi so sticky? There are a couple of reasons for sticky dough: Too much liquid was added to the batter. Not enough oil was added to the cooked dough.

Grab your favorite flavor out of the freezer, wait 1-2 minutes so your My/Mochi can reach its Joyfully Chill potential. Once your My/Mochi is the 'right' level of softness for you, time to snack!