Butter mochi is a cake made from coconut milk, glutinous rice flour (mochiko), and butter and is a popular dessert in Hawaiian cuisine.
 | |
| Type | Confection |
|---|---|
| Course | Dessert |
| Place of origin | Hawaii |
| Associated cuisine | Hawaiian cuisine |
| Main ingredients | |
| Similar dishes | Bibingka |
Description edit
Butter mochi combines textures and flavors of its two main influences, mochi and cake. It features a similar chewy ("Q") texture as mochi,[1] but less pronounced through the addition of traditional cake ingredients such as eggs and butter as well as leavening introduced via baking powder.[2]
Unlike other mochi, Butter mochi is baked rather than steamed,[2] lending it a color and texture comparable to blondies and chess pie.[1]
History edit
The exact origins of butter mochi are unknown. As its primary ingredient, glutinous rice flour, is commonly used in Japan, it is potentially influenced by Japanese immigration to Hawaii, making it a part of fusion cuisine.
It can also be considered a descendant of bibingka, a similar cake from Filipino cuisine.[3][4]
Gallery edit
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Variant marbled with a blueberry filling -
As served with fruit -
Entire tray after baking
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See also edit
- Chichi dango, another confection based on glutinous rice flour popular in Hawaii.
References edit
- ^ a b "Butter Mochi Meets Diet Culture Resistance in a Portland Home Kitchen". Food 52. 28 October 2021. Retrieved 2023-01-10.
- ^ a b "Butter Mochi Recipe: How to Make Hawaiian Butter Mochi". MasterClass. Retrieved 2023-01-10.
- ^ Simeon, Sheldon; Snyder, Garrett (2021). Cook Real Hawai'i: A Cookbook. Clarkson Potter/Publishers. ISBN 9781984825834.
- ^ "Butter Mochi Will Help You Win Every Potluck". Food & Wine. Retrieved 2023-01-10.