Chewy Hawaiian Butter Mochi Recipe (2024)

FAQs

Should I refrigerate butter mochi? ›

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.

Mochi is a traditional Japanese sweet treat made from glutinous rice that has been pounded into a sticky, chewy, and slight gummy dough. The word “mochi” comes from the Japanese verb “motsu” which means “to pound”, and this process of pounding the rice is what gives mochi its unique texture.

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. Just like any other home cooking, it's really up to you how you and your family enjoy it.

However, by adding butter to the mochi skin, the skin will stay soft and chewy after keeping in the fridge for 2 days. You can also use coconut oil to substitute butter. If the mochi dough is too sticky to be kneaded, keep the dough in the fridge for about 15 minutes until it cools down.

It's safe to assume that mochi should go in the fridge or freezer regardless of the variety you purchase. Any mochi balls without ice cream should be consumed within 24 hours, refrigerated, or frozen. Mochi ice cream should be immediately frozen to help keep the ice cream filling intact.

Mochi is one of the few carbohydrate sources that is packed with protein, and is free from cholesterol.

The time depends on the microwave you're using, the wattage, and the number of Mochi you're heating at once. Be careful not to overdo it – it will literally explode and melt. If you're worried, check every 30 seconds to make it to your preference.

You will want to have cornstarch, potato starch, or tapioca flour on hand to help manage the stickiness. You'll also want to have some water in a cup to dip your spatula in and be ready to soak everything in water when you are finished.

Butter mochi is probably a descendant of bibingka, a Filipino cake that marks celebrations and is also borne from the magic of rice flour and coconut milk (though sometimes it's casava), butter mochi is now firmly, of Hawaii. In Hawaii, butter mochi is more popular than brownies, though it's baked into similar tins.

I like to reheat mine in a toaster oven until it's warm. Freezer-friendly? Butter mochi can be frozen.

What do you eat with mochi cake? ›

Because it's not dry like traditional cake, mochi cake doesn't even need icing; you can eat it on its own, or top it with toasted coconut, sesame seeds, powdered sugar, or lemon curd.

Freshly-made mochi will become hard over time, so to preserve it, the mochi is pre-portioned and dried or frozen to keep for up to a year. If you grill or boil it, it will return to its original stretchy and chewy consistency.

The secret to the softest, chewiest mochi is in the kneading. Oil your hands. and knead your mochi dough until it's nice and smooth. The more you need it, the softer you'll get.

Made from pounded and molded rice dough, these sweet little rice cake confections come in a variety of colors and flavors (like matcha, chocolate, and strawberry) and have a slightly sticky, delightfully chewy quality about them—like stretchy little clouds.

If there are any leftovers, mochi cake can be kept covered tightly at room temperature for a couple of days. You can also freeze mochi cake; first, cut into individual slices for quick and easy access to a piece.

However, you can store mochi donuts in an airtight container at room temperature for up to 2 days. They are the softest and chewiest on the first day and will slowly dry out. They do not store well in the fridge and should be kept at room temperature to prevent them from getting hard.

Without preservatives, mochi is best eaten the day you make it. On the day of making, you can store it at room temperature. If you must store the mochi, it's best kept in an airtight container or tightly wrapped in the fridge or freezer.