Chocolateįor a unique chocolate-flavored butter mochi replace the matcha powder with cocoa powder and stir in some chocolate chips before baking. For this amount of batter, I like to mix in about ¾ cup of desiccated coconut just before I pour it into the baking tray. Extra coconut textureĪ lot of people like to mix desiccated coconut into the batter to change up the texture. You can even replace the whole milk with coconut milk for an even more coconut forward flavour.
#Hawaiian butter mochi free#
If you're looking for a more traditional butter mochi feel free to leave out the matcha powder, it'll bake up to a perfect coconut flavoured treat. This recipe is super versatile and you can switch it up to your liking. Keep a close eye on them and once a toothpick inserted into the centre comes out with a few moist crumbs it's ready! Customising this recipe Original butter mochi That means that the more you bake the mochi past, the tougher it will get.
The mochi's texture is dependent on the moisture levels in the mochi. You want to make sure the batter is as smooth as possible so that the mochi doesn't bake up with tough pockets of glutinous rice flour, so whisk well! Don't overbake Whisk wellĪs this batter is made from glutinous rice flour rather than regular flour you don't need to worry about over-whisking the batter. This will break it up and give you a smooth batter with an even green colour. In order to prevent the batter from becoming speckled with clumps of matcha powder remember to sift the matcha powder. Matcha powder has the tendency to clump up as it absorbs moisture from its surroundings. Greasing the pan not only helps the butter unmould easily, it also increases the crispiness of the edge for the best texture. One of my favourite parts of this treat are the edge pieces because they get the best of both worlds, a crisp and crunchy edge in combination with the soft and chewy mochi. Grease your pan with butter and dust with rice flour That being said there are a couple of tips that can help you bring these to a whole other level.
#Hawaiian butter mochi how to#
This version takes the traditional Hawaiian butter mochi a step further and adds a touch of matcha, aka green tea powder, for an earthy flavour that works with coconut for a unique bittersweet treat! How to make the best butter mochiīutter mochi is such an easy recipe that is perfect when you need a treat for a potluck or bake sale! All you need to do is whisk everything together and bake it up. The result is an incredibly fragrant and flavourful mochi with a soft interior and crisp exterior. Made from a mixture of butter, coconut milk, milk, eggs, and glutinous rice flour, this mochi is baked, rather than the traditional Japanese style which is steamed and pounded. As a result, some delicious treats like this have now become a local treat! A fusion between Hawaii and Japan cultures this dessert came to be as many Japanese i mmigrated to Hawaii during the 1880s, bringing with them their food and culture. Soft and chewy matcha flavoured butter mochi baked with coconut milk for a creamy, buttery and delicious chewy treat Jump to:īutter mochi is a delicious, sweet and chewy treat that originated in Hawaii.
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