Mochiko Sweet Rice Flour (Pack of 3)

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In addition to mochiko, you will find another sweet rice flour called shiratamako for Japanese desserts like mochi. Both are glutinous rice flour but differ in texture and flavor.

For amounts, the changes are 2 tsp of baking powder, the sugar varies from 1 1/2 to 2 c depending on if I throw in additional ingredients like chocolate chips, dried pineapple, etc. My personal preference for a plain cake is 1 3/4 sugar. For the coconut milk, the can size doesn’t matter as different brands have different sizes. As long as it’s somewhere between 12-15 oz it will work. I use full fat Aroy-D or Thai Kitchen brands since they are highly rated on ATK. I increase the flavoring to 1 tbsp vanilla extract or vanilla bean paste. 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’m from Hawaii but live mainland side now. My recipe is more local-style, which means it’s more mochi-like than cake-like.

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Give half of freshly baked butter mochi to neighbors, friends, and family. They will love you and wait for your next delivery of butter mochi! Thoroughly grease the baking pan. This will help to achieve clean-cut pieces when you slice the cake. I love the buttery crispy crust (they are all mine!) so I take it seriously. If the butter wrapping has some residual butter, use it to grease the pan. You can also use the leftover in the bowl/measuring cup after melting the butter for greasing. No waste! My family has enjoyed our fair share of butter mochi—from Shueido, a Japanese confectionery store in San Jose, to souvenirs from Hawaii to Naomi’s homemade one (she’s a JOC team member). Today I’m sharing our family’s favorite version. It’s rich but not too sweet with subtle hints of vanilla, butter, and coconut. The interior is wonderfully chewy and the crust is addictively crispy. Mochiko is glutinous rice flour, but there are more types of this kind of flour like shiratamako, so calling it the same would be erroneous. Is mochiko healthy? The next time I went to the local Chinese wholesale market and asked them for flour I could use to make mochi, this ended up being a different brand of glutinous rice flour, which while providing better results, still didn’t work. Both batches ended up having large lumps when I reached the stage where I add sugar.

My processing is very different though. I don’t use a mixer because even though you don’t get gluten, you do get air, which will make it very cakey and I want to have a little of the density of mochi but lightened up with the baking powder. So either a whisk, wooden spoon or a spoonula is used. I also try to use one bowl so clean up is easier since I don’t have a dishwasher! Like many things in Hawaii, it can be difficult to trace the exact origins of butter mochi, but it is certainly a result of many layers of cultural influences. Some claim that it is based on a bibingka, a Filipino coconut rice cake, and another popular Hawaiian sweet, chichi dango (乳団子), which was originally from Hiroshima. 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.

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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 Just like any other home cooking, it’s really up to you how you and your family enjoy it. Experiment with what you like, and use the recipe I share today as a base and adjust from there. How to Make Butter Mochi Ingredients You’ll Need I used to make one 8×8-inch pan. Then, I realized that I preferred to empty out the entire box of mochiko and two cans (coconut and evaporated milk) instead of keeping the half. I don’t use these ingredients for other recipes. If you do, please feel free to make half portion! 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?

Stir in sugar, then eggs one at a time, making sure there are no streaks left after any egg (a whisk is best for this job). However, after following your recipe, I ended up with something that wasn’t quite right. It seemed like it was still far too fluid. So, while I ended up with something, it still isn’t mochi. The first difference is mochiko flour is very fine, while shiratamako flour looks more like coarse granules. Making it is simpler than the long, tedious process of shiratamako. The glutinous rice is washed in water to make mochiko, then dehydrated and ground into fine powder. Stir with spoon/spoonula until just moistened, then add remaining milk in 2 parts, stirring until no lumps remain. If you can find Shiratamako, I highly recommend it instead of mochiko for any recipe that calls for it. It is much easier to use, and the texture and flavor are better.There are long-grain rice flours, but they are not great substitutions. The textures and flavors of these rice flour are unsuitable for Japanese sweets. Add a can of milk (doesn’t matter which one), vanilla, 1 lb box mochiko, baking powder (I use a small sieve for the powder to prevent lumps). I highly recommend sprinkling unsweetened coconut flakes on top of the batter before baking. You could also add them to the batter and mix them all up. Butter Mochi Tips