Butter mochi

This article is about the Hawaiian dessert. For the mochi variant from the Akita Prefecture, see ja:バター餅.

Butter mochi is a cake made from coconut milk, glutinous rice flour (mochiko), and butter and is a popular dessert in Hawaiian cuisine.

Butter mochi

Type	Confection
Course	Dessert
Place of origin	Hawaii
Associated cuisine	Hawaiian cuisine
Main ingredients	coconut milk milk sugar butter eggs mochiko
Similar dishes	Bibingka
Media: Butter mochi

Description

Butter mochi combines textures and flavors of its two main influences, mochi and cake. It features a similar chewy ("Q") texture as mochi, but less pronounced through the addition of traditional cake ingredients such as eggs and butter as well as leavening introduced via baking powder.

Unlike other mochi, Butter mochi is baked rather than steamed, lending it a color and texture comparable to blondies and chess pie.

History

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.

Gallery

• 
  Variant marbled with a blueberry filling
• 
  As served with fruit
• 
  Entire tray after baking

See also

• Chichi dango, another confection based on glutinous rice flour popular in Hawaii.