Diving Into The Delicious Buttery Butter Mochi

There are two ingredients that have zero haters in the world: pastry and butter. People love these two ingredients and will eat them daily if given a chance.

Pastries, usually known as mochi in the Japanese language, are cakes or pastries that are eaten at the time of New Year. The mochi is the cake of pounded rice like the Japanese mochi but with added butter.

The butter mochi cake is usually famous for its texture and taste throughout the world, which is eatable by all age groups.

Many countries have their own version of butter mochi. Some people like it crispier with a tiny touch of butter, while others like it buttery and smooth.

The mochi is completely gluten-free. It is because sweet rice is used instead of regular wheat flour. Many variations and versions also include a hint of mango, blueberry, vanilla, lemon, and chocolate chip essence in them.


What is butter mochi?

butter mochi

What exactly is butter mochi? How and what ingredients are used in making it? The mochi is a traditional food of countries such a Hawaii and Japan while eaten as foreign food with quiet happiness in the other countries.

The main local butter mochi cake in Hawaii and Japan is made: by using sweet rice flour as the primary ingredient. Other ingredients include butter, eggs, milk, coconut milk, along with main base ingredients such as sugar, baking soda, vanilla, and many other flavors according to one’s taste.

The butter mochi is made in a big frying pan and served on a thin sheet so it won’t stick to the plate. The mochi is usually a cake, but the traditional countries don’t call it that. Mochi will suffice, or butter mochi in case it is buttery.

The primary contenders for butter mochi

As stated previously, there are main two countries that call the butter mochi traditional food: Hawaii and Japan. There is a large difference in the mochis that both countries prepare.

In Japan, the mochi is made with proper sweet rice flour as the primary ingredient. The mochi is then prepared in the form of balls with red bean paste in between them.

There is no sort of baking performed on them, and they are eaten raw. They too, add their own flavors and change them according to the tastes. These tastes differ from house to house.

While on the other hand, the Hawaiian butter mochi is the same that is stated above. It is baked and prepared in a pan, along with different flavors and no red bean in between them or whatsoever.

Tips for baking butter mochi

The baking and food items also involve tips from the chefs’ hands down to common people so that they won’t make the same mistakes that they made. Here are some tips to make the butter mochi even better:

  • Air bubbles aren’t required:

If one likes crispy butter mochi, then it is mandatory to keep the air bubbles out and make the dough clean.

Even before one wrapped it in a frying pan, ensure to wrap the counterpart of the pan too to make sure no air bubbles are left out.

  • Keep mixing:

When preparing the dough, ensure to mix it properly. There is no gluten in the rice flour, so one can add extra stuff if one wants, according to one’s tastes.

  • There is no fixed texture:

Different countries practice different textures of butter mochi. Therefore there is no one particular taste or texture for it.

It means one can experiment with the butter mochi and come up with his/her own unique taste and tenderness!

You can also check out – Can you freeze pesto?

Frequently Asked Questions

What is the proper way to store butter mochi

The butter mochi food is something that tastes the best when eaten as soon as it is prepared. But unfortunately, if to come to store it for the later sessions, there is a way to store it.
The butter mochi loses its tenderness and bounciness after some time after it is prepared, but reheating it in the proper way can bring it back.
It can be stored at room temperature without freezing it. But if the weather where one lives is warm and hot, it is advisable to wrap it tightly in the paper and then store it.
Don’t keep it for more than two days at room temperature as it is moist and will go bad after two days. If one feels like that particular mochi will be eaten after two days then it is preferred to refrigerate it. Storing it in the fridge will keep it going for at least two weeks.

How Can one freeze butter mochi?

One also has a choice to deep freeze it without any problems. If one feels that refrigerating won’t do the trick, they can cut the butter mochi into small pieces and wrap them in a foil and freezing bag.
The small pieces will keep them from going bad and will be easily accessible while the foils prevent them from getting outside air, and keeps it tight inside.
If a freezing bag or foil isn’t available, one can also keep it in an airtight container as it will do the trick as well. Using these tricks will keep the butter mochi safe for at most two to three months without any problem!

What is the proper way to heat the butter mochi

After freezing it for days or even a month, another task that one should be aware of is to reheat the butter mochi. Reheating isn’t much of a challenge if done correctly.
The butter mochi loses their tenderness and bounciness once they are freeze or kept for long periods. Therefore one needs to heat them up to bring the exact same flavor and tenderness that everyone enjoys.
One can heat them in a microwave at medium heat for around 20 seconds. It will bring out their tenderness. As for the bounciness, ensure that the butter mochi is wrapped in a damped thin paper before keeping it in the microwave as the paper will prevent it from becoming dry and help regain the bounciness.

Kelly Anne

Kelly Anne

Hey there, I am Kelly Anne. Thank you for being here. Hope you like the website and it was helpful. I am a working mother of 2. I love to cook and feed people. My hobbies include cooking (obviously), reading, and rock climbing.

With so many machines and accessories in the market to help you cook it become quite overwhelming to choose from. I own a lot of these kitchen equipments and tried out the others. I want the best for my kitchen and I am helping you find the best for yours.

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