Butter mochi
 | |
| Type | Confection |
|---|---|
| Course | Dessert |
| Place of origin | Hawaii |
| Associated cuisine | Hawaiian cuisine |
| Main ingredients | |
| Similar dishes | Bibingka |
Butter mochi is a cake made from coconut milk, glutinous rice flour (mochiko), sugar, butter, and eggs.[1] It is a popular dessert in Hawaiian cuisine, where it is more popular than brownies are in the continental US.[2] Having originated in Hawaii,[3] it is an example of Hawaiian "Local Food".[4] It has been described as "a combo of cake and mochi."[5]
Description
[edit]Butter mochi combines textures and flavors of its two main influences, mochi and cake. It features a similar chewy ("Q") texture as mochi,[6] but less pronounced through the addition of traditional cake ingredients such as eggs and butter as well as leavening introduced via baking powder.[7]
The specific proportions of butter, sugar, eggs, and milk used in mochi determine the texture, which can approach in extremes that of custard or poundcake.[5] Varying the milk used -- fresh, evaporated, coconut, a combination -- changes the flavor, sometimes resulting in nutty or caramel-like flavors.[5]
Unlike other mochi, Butter mochi is baked rather than steamed,[7] lending it a color and texture comparable to blondies and chess pie.[6]
History
[edit]The exact origins of butter mochi are unknown.[1][5] According to the New York Times, recipes exist in community cookbooks all around the Hawaiian islands, including in pamphlets which date back "generations" (as of 2021).[5] Rice flour, the main component of the dish, became the main starch of Hawaii due to Japanese immigration,[2] and among other ideas the dish has been proposed to have Japanese origins.[8] However, according to Rachel Laudan, neither the ingredient mixture or the cooking method appears traditionally Japanese.[1] She speculates that it could possibly be an invention of Hawaiian home economists, employed by "the gas or electric companies", prompted by the introduction of ovens.[1]
It is also possible that it is a descendant of bibingka, a similar cake from Filipino cuisine.[1][9][2] Traditionally, bibingka was made with wet rice flour, coconut milk, sugar, eggs, and natural yeasts, in a container over the fire with embers on the lid; in modern times baking powder replaces yeast and an oven replaces the container.[1] Some Filipinos in Hawaii use bibingka as a "loose term", occasionally referring to butter mochi.[5]
Recipes in modern Hawaiian cookbooks include influences from various cultures, such as adding sweetened bean paste (Japanese), adding black beans or cheese (Filipino), or adding cocoa powder (a haole addition).[1]
Gallery
[edit]-
Variant marbled with a blueberry filling -
As served with fruit -
Entire tray after baking
.jpg)
.jpg)
See also
[edit]
- Chichi dango, another confection based on glutinous rice flour popular in Hawaii.
References
[edit]- ^ a b c d e f g Laudan, Rachel (1996-08-01). The Food of Paradise: Exploring Hawaii’s Culinary Heritage. University of Hawaii Press. ISBN 978-0-8248-1778-7.
- ^ a b c Aranita, Kiki (1 November 2021). "Butter Mochi Will Help You Win Every Potluck". Food & Wine. Retrieved 2023-01-10.
- ^ Davidson, Alan (2002). The Penguin companion to food. Internet Archive. New York : Penguin Reference. ISBN 978-0-14-200163-9.
- ^ Encyclopedia of food and culture. Internet Archive. New York : Scribner. 2003. ISBN 978-0-684-80568-9.
{{cite book}}: CS1 maint: others (link) - ^ a b c d e f Ko, Genevieve (2021-06-25). "The Best Party Dessert Comes From Hawaii". The New York Times. ISSN 0362-4331. Retrieved 2025-03-09.
- ^ a b "Butter Mochi Meets Diet Culture Resistance in a Portland Home Kitchen". Food 52. 28 October 2021. Retrieved 2023-01-10.
- ^ a b "Butter Mochi Recipe: How to Make Hawaiian Butter Mochi". MasterClass. Retrieved 2023-01-10.
- ^ Dreilinger, Danielle (25 June 2023). "This vegan, gluten-free party dessert makes everyone happy: Vegan Hawaiian 'Butter' Mochi". The Town Talk – via ProQuest.
- ^ Simeon, Sheldon; Snyder, Garrett (2021). Cook Real Hawai'i: A Cookbook. Clarkson Potter/Publishers. ISBN 9781984825834.
