Mochiko Sweet Rice Flour (Pack of 3)

Product Information

Hello, Dani! Wow!🥰 We’re so glad you and your family loved Nami’s Butter Mochi recipe as much as we do! The ingredients are all the same, but I use salted butter and omit the added salt. It’s such a casual recipe that I’ve found that any brand of salted butter is fine. No one notices a difference. I really enjoyed watching your video. It is detailed and very easy to follow. I’m having trouble wrapping the ice cream in the mochi. When wrapping the ice cream, it melts and starts to come out when I’m trying to close the pouch. Do you have any tips to help me? Thanks!

Mine came out very brittle. It was steamed all the way through, so I think I didn’t get the sugar right. Roughly how long does it take to incorporate the sugar when you make it? Do you know what temperature it is at? Should it bubble at all? Hi I’ve tried the anko recipe and it was amazing! But I used glutinous rice flour, which I thought was the same as mochiko, and it turned out as a paste when mixed in the 3:4 ratio. Is there actually a difference between glutinous rice flour and mochiko? Thank you! I’m from Hawaii but live mainland side now. My recipe is more local-style, which means it’s more mochi-like than cake-like. I miss eating butter mochi once in a while. It’s really nice to be able to enjoy a few pieces with my afternoon tea! Can I use other types of milk instead of evaporated milk?

You’d find that most recipes say it only last for 3 days, but I’ve also tested freezing my butter mochi and it tastes just as amazing after defrosting and microwaving to warm it up a little.

I get mine at the Nijiya Market. I also like to use rice cake maker because I am lazy and I make the mochi into teeny tiny balls for frozen yogurt topping. I want to try it with colored sugar to see if I can get colored mocha balls.Butter mochi started getting more popular even outside of Hawaii, and now you can find a pre-mix box version at Trader Joe’s in the US. It’s a simple dessert but that’s the allure of it. The Recipe Inspiration Could you put strawberry jam inside? And what could I use to make the kochi chocolate or green tea flavoured? Also thank you for sharing, I can’t wait to make my mom mochi for her birthday. 😀 After failing 3 times I finally got it right this time. However, the mochi is soft but not chewy and smooth at all, like Mikawaya mochi ice cream. Instead the texture is floury and very easy to tear. Sweetened with brown sugar and flavored with lemon juice, they have a very simple yet satisfying taste.