BUTTER MOCHI RECIPE FREE

Tip: to enhance chocolate flavor even further, add instant espresso powder. Cocoa powder – natural or Dutch-processed cocoa powder should both work but I prefer Dutch-processed for deeper chocolate flavor.Baking powder – a small amount is used for leavening.I always use Koda Farms Mochiko but there are other brands of sweet rice flour that I think will work in this recipe as well.

There is no substitution for this and you have to use the correct type of rice flour for this recipe to work. Mochiko or sweet rice flour – this is a shorter grain rice and is very sticky when cooked.It can also be made with sweet rice flour combined with sugar and water or milk, heated up until the mochi is formed. It can be served plain or with sweet red bean filling. Whereas Japanese mochi is typically made by steaming sweet rice, then pounding and shaping it into round sticky rice cakes. This chocolate butter mochi is more akin to Hawaiian butter mochi which is a type of cake made using Mochiko or sweet rice flour, or glutinous rice flour, instead of using all-purpose flour like a typical cake. There are two types of Mochi: Hawaiian butter mochi and Japanese mochi.

BUTTER MOCHI RECIPE FREE

So my gluten free friends, rejoice! What is Mochi? They’re also naturally gluten free since they’re made with sweet rice flour. This chocolate mochi tastes just like a rich brownie with a chewy mochi texture.

It’s become one of the most popular recipes on the blog and so naturally, we must have a chocolate mochi variation. I first made this original version of Hawaiian Butter Mochi to bring a piece of Hawaii home with me after working on Oahu for 3 months back in 2018.

Butter mochi recipe