In addition to butter I have added additional flavours of makrut lime leaf, rose water, and saffron. Hawaiian butter mochi is more like a blend of Japanese mochi and baked Western cakes, while the Akita style is a bit more akin to the texture you would find from mochi purchased in Asian markets globally.īut the butter mochi recipe at the bottom of this post is also not precisely the Japanese style either. The Japanese style butter mochi differs from its homonymous pacific islands cousin. This is not a recipe for Hawaiian butter mochi. vegan butter mochi in kinako (left) and potato starch (right) For the mochi filling, mix glutinous rice flour with icing sugar in a pot.
The matcha powder provides a subtle taste, and light green color. And, of course, we are able to make vegan butter mochi with a good quality nondairy butter. Whisk together the flour, granulated sugar, salt, and matcha powder in a large microwave-safe bowl. Prepare a skillet on medium heat, and add some vegan butter. Youll get a very smooth and thick batter. Classic mochi tastes similar to sweet rice, but it comes in every flavor you can dream up, including chocolate, strawberry, matcha, and cookies & cream. It has a soft and stretchy texture with a bit of chew. Sift in the dry ingredients, whisking to combine. Mochi is a Japanese treat made of glutinous rice flour, sugar, and cornstarch. In a small bowl, whisk all the wet ingredients together.
Let sit for 5 minutes, until it thickens. But, like with most mochi made from scratch at home nowadays, we use sticky rice flour as a shortcut to avoid the labour of pounding steamed glutinous rice to a paste. Make flax egg by combining 1 tbsp flaxmeal + 3 tbsp water. Hailing from Japan’s Northern Akita Prefecture, the main ingredients of butter mochi are pounded glutinous rice and butter.
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