Chewy Hawaiian Butter Mochi Recipe (2024)

FAQs

Why is my butter mochi not chewy? ›

The trick to getting these butter mochi chewy is to let them cool completely. I waited a good 3 hours until they were cool enough to achieve the right texture. It'll be worth the wait. If you eat them before they're cool, the texture won't be firm enough and you'll miss out on all that chewy, fudgy texture.

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.

Butter mochi is a Hawaiian sweet that's typically made from sweet rice flour (or mochiko), coconut milk, butter, sugar, usually a secondary milk like whole or evaporated milk, and sometimes coconut.

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.

Water-to-Rice Flour Ratio: The ratio of water to glutinous rice flour (also known as sweet rice flour) is crucial. Too little water can result in a hard mochi. Ensure you're following a reliable recipe and measuring ingredients accurately. Oversteaming: Oversteaming can lead to a hard and tough mochi.

It is best to check every 1-2 minutes as it is very easy to overcook the mochi especially in a high power (i.e., 1200 watt) microwave oven. Cut around the edges. Let it cool down in the microwave for about 5 to 10 minutes.

The mochi is air sealed in a wrapper before being put in a box. It is dry mochi so it has a lengthy shelf life and does not require refrigeration to stay edible. Once opened eat the contents within the next couple of days. I would say don't hold on to a box longer than 2 months though, just as a precautionary measure.

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

How long should mochi sit before eating? ›

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!

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.

Many recipes forget to mention to toast the glutinous rice flour, which makes the mochi bitter. Toasting the glutinous rice flour not only makes it easier to work with the mochi, preventing it from sticking to everything, but it also adds a subtle sweet and nutty flavor.

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.

If your mochi dough is not stretchy enough, it could be due to the flour-to-water ratio. You need to add more glutinous rice flour. Add a sprinkle and mix it in, then continue to beat the mochi dough. Continue this process until you've reached the desired consistency.

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.