Can you substitute mochiko flour for butter mochi?

Butter mochi is soft and chewy thanks to Mochiko Flour (also called glutinous rice flour or sweet rice flour ). This is a super important ingredient, and no other flour will do! Since we're using this type of flour, butter mochi is also a gluten-free snack!

What does Hawaiian butter mochi taste like?

Hawaiian butter mochi isn't as sticky as the Japanese wagashi kind, but it's got the same chew. It also tastes like yellow butter cake . It's chewier than a chewy blondie / brownie, and with a butterscotch-y, caramel-y flavor that's addictive.

What is mochi in Hawaii?

Mochi is a rice cake that is soft and sweet like candy . Rice is soaked overnight and steamed before being placed in a large stone or wooden bowl (usu) and pounded with a heavy wooden mallet (kine, or kee-nay) until the consistency is soft and uniform.

Where did Hawaiian butter mochi come from?

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.

What if I use regular rice flour for mochi?

Mochi made with regular rice will be hard and brittle . If you want real mochi with the real stretchy chewiness, you must use glutinous rice!

What is a substitute for glutinous rice flour in mochi?

This ground rice is used to make the bouncy, delicious mochi and rice cakes we've all come to love. Other rice flours, like plain rice flour and chapssal flour , can provide a similar chewy consistency as glutinous rice flour. So, they work well as substitutes.

Is mochiko just glutinous rice flour?

Mochiko (もち粉), mochiko sweet rice flour, or mochi flour, is a glutinous rice flour (sweet rice flour) made of glutinous short-grain Japanese rice. Known for its sticky and chewy texture, the Japanese use it to make Japanese pastries and sweets. Other names include Gyuhi-ko (求肥粉) and Daif*cku-ko (大福粉).

Is mochi made from mochiko?

Mochi Ingredients That's because it really only has four main ingredients: mochiko, coconut milk, water, and sugar . Food coloring is often added, but it is optional. And the last ingredient is katakuriko, or potato starch, which is just used to prevent the mochi pieces from sticking to each other.

What is the difference between mochiko and shiratamako mochi?

Mochiko is much more affordable and available, but I highly recommend shiratamako . The flour has a much more refined flavor and springy texture than mochiko and is much easier to knead. The mochi stays soft and bouncy even after it has cooled.

Can I use cornstarch instead of rice flour for mochi?

In summary, using cornstarch as a substitute for rice flour in mochi, including Mochi Ice Cream, is a viable option that works well for many home cooks . It can produce delicious and satisfying results, especially if you're not overly concerned with strict authenticity.

Hawaii Butter Mochi Recipe (Local Style) (2024)

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This is my favorite Hawaii Butter Mochi Recipe– the way the locals like it! Yield- 24 nice sized squares of CHEWY mochi with the golden crinkly top we all love. These mochi bars taste amazing fresh out of the oven, and get chewier after they cool- really the perfect Hawaiian lunch treat.

Serve mochi at your next Luau themed party with a platter of Kalbi Ribs and Huli Huli Chicken skewers.Ooooooh-weee I hope I get an invite!!

For those of us who grew up in the islands, and probably for those of you that visit Hawaii too, the smell of fresh Hawaiian Butter Mochi is nostalgia 101. I picture the Filipino market on Kauai with big rectangles of soft mochi bars wrapped in plastic wrap next to the cash register. Like, no way could I leave without one a’those!

Is Mochi Japanese or Hawaiian, really?

Mochi is a predominantly Japanese treat that plantation workers brought to Hawaii in the 1800’s- there are lots of different types of Mochi. Hawaii’s most famous take on the classic is Butter Mochi. There’s also Chichi Dango, which comes in a close second, but(besides for the kids in Hawaii) I think we can all agree that butter mochi has a lot more taste and flavor! (so it’s our favorite, k?)

Is Mochi hard to make?

Mochi is actually really easy to make. Some people insist on a dump and mix situation, but I like to cream my butter and sugar and slowly add the rest of the ingredients to make sure there are no lumps. Still, it is so easy, and once you have the right ingredients(and a taste for this special hawaiian treat), you can branch out and try all the other variations! Personally I love coffee and macha flavored mochi ice cream, chichi dango, lilikoi-butter mochi, and Azuki bean filled mochi. Dude, the possibilities are endless!

Is the “Glutinous Rice Flour” important? Can I substitute it for rice flour?

No you cannot. I am all for substitutions but in this particular dessert, you cannot make a change with the main ingredient. Rice Flour is NOT the same as Glutinous Rice Flour. Regular labeled rice flour(which is yes, much easier to find), is made from long or medium grained rice, aka the rice you have in your pantry to serve with dinner.

Glutinous Rice Flour, on the other hand, is ground from short grain rice aka sushi rice, or sticky rice. Contrary to the name, glutinous rice flour is completely GLUTEN FREE. It simply contains more starch than regular rice flour. Theextra starch is what gives our mochi that sticky, famous texture and sweet flavor.

So- Which flour should I buy for Mochi?

Back in the day in Japan, Mochi was made by soaking glutinous rice, steaming it, and then pounding it into a thin powder. Today, you can go to the store and look for the bag or box labeled: “glutinous rice flour”, “sweet rice flour”, “sticky rice flour”, or “Mochiko rice flour”. Check the asian market, local health food store, or head to Amazon here.

The most famous brand of mochi flour, which is often carried in the regular super as well, is called “Mochiko”, and it comes in a box. But really any glutinous rice flour will do!

Tips for making the perfect pan of mochi:

Add the ingredients in steps(follow the recipe!).

A lot of recipes for butter mochi will tell you to add all the ingredients together and mix. Or mix the wet and dry separately and then combine them. In order to get the smoothest mochi with no lumps, I advise first creaming the butter and sugar together, and then with the mixer on low adding the egg, then the coconut milk. Or if you are using a bowl and whisk, incorporating each ingredient in before adding the next.

Bake until the top is crinkly.

Does your pan of mochi need to have a crinkly top or does it. LOL! We love that crinkle top! The top will start to crinkle at around 50-60 minutes. The crinkle starts on the edges and the longer it bakes, the more it spreads to the centre. For the whole top of my pan to get the crackle it takes one hour and 10 minutes. Because ovens cook differently, check your mochi starting at 60 minutes(put on a timer!) and then check again in 5 minutes increments. If it takes your pan one hour and 15 minutes, that’s okay too.

This is a recipe for chewy mochi.

This recipe gives you a custardy chewy butter mochi bar. We use less baking powder and additional milk to keep the texture just right(the way I grew up eating it!). If you like a cake-y butter mochi, I suggest trying this recipe from Onolicious Hawaii.

Before you get to baking, I would like to say feel free to add a topping. The most popular additions(add before you place the pan in the oven) are flaked coconut and larger coconut shavings. Either way, you are going to love this popular Hawaii Butter Mochi Recipe! Please leave a review below if you try it, and send a photo our way on Instagram– happy cooking loves!