#Mochi cake free#
Then, you can then add about one-third of the milk and mix everything together to make a loose paste that is free of lumps. Next, you want to add the mochiko flour and sugar to a large bowl (make sure it’s microwave safe) and whisk the dry ingredients together. If you don’t have a pan, you can just put the parchment paper on a flat tray or plate, but you won’t be able to cut the mochi into perfect squares. The first thing you’ll want to do is line a 5-inch square baking pan with parchment paper. These are delicious, but they cover up the taste of the butter, so I recommend trying this once without any other flavoring ingredients. You can also get creative and add other flavorings like vanilla extract or cocoa powder. There is no flavor or texture benefit to adding egg yolk, and it tends to cook and clump up if you add it when the mochi is too hot, so I recommend leaving it out. Other ingredients – Traditionally, butter mochi includes some egg yolk, which is added to give the mochi a yellow color.Other types of starch, such as cornstarch, will work as well. If you think you’ve applied too much, you can use a pastry brush to brush off the excess. The trick here is to apply enough to prevent sticking but not so much that it makes the mochi chalky. Potato starch – the starch keeps the mochi from sticking together once you’ve cut it.This is the compound responsible for what we perceive as butter flavor, so the more diacetyl the butter contains, the more buttery your butter mochi will be. Instead of churning fresh cream, this style of butter is fermented first, which increases the diacetyl content of the finished butter. I recommend using cultured butter (a.k.a. Butter – As the name implies, butter is the primary flavoring of Butter Mochi.That’s because brown sugar will turn the mochi brown and adds a strong flavor that will overpower the flavor of the butter. Sugar – I generally don’t use white sugar however, it’s best to use granulated sugar for this dish.For the most flavor, I recommend using either fresh whole milk or unsweetened evaporated milk. Milk – Traditionally, the mochi rice used for this dish would be hydrated and steamed with water, but since we’re starting with Mochiko, it allows adding additional flavor by using milk as the liquid.This allows you to bypass the usual process of soaking mochi rice in water and then steaming it before pounding the rice into mochi using large wooden mallets. By hydrating and cooking the rice flour, it turns into mochi. Mochiko – Mochiko flour which is also sometimes labelled “sweet rice flour” is made by milling short-grain glutinous rice or mochigomé into a powder.Using cultured butter gives the mochi a more robust butter flavor.Using milk instead of water creates an ultra-creamy mochi that makes it taste like milk candy.Using a microwave to cook the mochi mixture is quicker and easier than cooking it on the stovetop. Using mochiko (mochi rice flour) is faster and easier than steaming mochi rice and then using mallets to pound it into mochi.Soft and sticky, the sweet bites of buttery mochi make for a satisfying snack that delicious for both kids and grownups alike.īecause it’s so easy to prepare, this is also the perfect recipe to dive into the sweet world of Wagashi. Traditionally, it was made by mixing pounded mochi rice with sugar and butter, but these days it’s more commonly made using mochiko, or glutinous rice flour.
Although it shares some similarities with the Hawaiian treat of the same name, Japanese Butter Mochi is a type of Wagashi (和菓子 – Japanese sweets) that’s a regional specialty of Akita Prefecture.