When I visit Hawaii, one of the things I always seek out is butter mochi. It's super tasty and addicting (translation, it's real bad for you). Here's a recipe that gets pretty close to what I have had on my trips.

very easy to make and my kiddos love it

I created this recipe while I was in the middle of making Yukimi Daifuku-like ice cream. I asked a friend to taste it, and she gave me the thumbs up, so I decided to upload the recipe.If it's completely frozen, the ice-cold mochi melts in your mouth.If it's partially frozen, the mochi and bean paste ice cream come together in perfect harmony.If it's melted, it's basically mochi coated with bean paste cream, which is also great.Tip: Try to roll out the dough thinly in Step 7. Try as hard as you can not to expose it to air while it's freezing. Recipe by Jun13

If you love the chewy, sticky texture of mochi, you are going to love this cake! It’s incredibly easy to make, and is the perfect dessert to bring to potlucks or parties. Just be ready to see it disappear quickly. 😋You will need Mochiko flour to make this cake. Regular rice flour won’t work. The best place to buy it is from an Asian supermarket.This recipe was taken from The Kitchn.#Dessert #Cake #Asian

I go to Food Land sometimes just to have butter mochi. I asked a Hawaiian native to tell me an easy way to make it. It's really quite simple, so nthis recipe it's a favorite.You just have to mix the ingredients together, so it's super easy! Leave it alone while it cools. It'll be easier to cut after it cools. Definitely give this a try when you start missing Hawaiian food. Recipe by dsy727

I love milk mochi, so I made this variation using rice bran. Incidentally, you can get the same amount of vitamin B in 2 teaspoons of rice bran, as you can from 1 bowl of brown rice. This is a perfect way to include some rice bran in your diet. It was also popular with the kids.I recommend this for rice bran novices, as you can't really taste it after the mochi has been coated with kinako and brown sugar. Now, there is no vitamin C in rice bran, so it would be even better if you add matcha or green barley, or serve it with some fruit. Recipe by miyuki12

This kashiwa mochi has a chewy texture with the shiratamako and joshinko. I wanted to make the kashiwa mochi my Grandma used to make for me a long time ago!When you are stretching the dough, if you don't wet your hands, it will stick to your hands. But if you wet your hands too much, the red bean paste will absorb the moisture and become too soft. In that case, it will fall out of its wrap later on, so be careful. This rice cake is very sticky, so thinly grease the oak leaves with vegetable oil before wrapping. It will be easier to remove the leaves when you eat it. For 7 pieces. Recipe by Kkmamacchi

If you’re a fan of sweet, chewy desserts, you’re going to love this Strawberry Mochi! It’s got that soft, sticky texture we all crave, with the perfect burst of juicy strawberry flavor inside. This is such an easy and fun treat to make at home, and it’s a great way to enjoy the sweetness of strawberries in a whole new way. Let’s dive in and make this delicious treat together! Enjoy!

I wanted to have soft and just-made kashiwa mochi on Children's Day.Using joshinko flour does makes tasty kashiwa mochi, but the shiratamako flour gives a more gooey texture. You can increase the amount of shiratamako flour up to 50%, but the amount of water will change. Adjust the amount of water as you knead.I wrote down every step carefully, so you might think there are a lot of things to do, but basically mix the ingredients evenly and microwave! They are not so sweet regularly, so if you want to have sweeter ones, add sugar in 5 g increments. I knead the dough during Step 6 for about 1 minute. For making 5 to 6 (when you use joshinko only). Recipe by Towashushu

This is a butter mochi that my friend made for me based on a recipe from Ku:nel magazine.Thanks to this butter mochi, I got over my hesitation with coconut milk.Japanese mochiko is high quality, but if you make it with the mochiko they sell in Japan, it ends up being really like mochi cakes, which isn't quite right for butter mochi. Dango flour made from a mix of non-glutinous rice and sticky rice is probably better. If you can get your hands on the Koda Farms brand Mochiko that they sell in Hawaii and the States, that's probably the best! It's just the right balance of chewiness and stickiness. Recipe by Yamachandesu

This is the original mochi ice cream toast. It's a toast with gooey cheese and chewy mochi ice cream. I look forward to your feedback!The story behind this recipeI wanted to discover a new way to enjoy mochi ice cream, so I created this recipe.

Creamy Mixed Nuts Mochi is a delicious treat with a soft, chewy texture, rich whipped cream, and crunchy mixed nuts inside. It’s easy to make and perfect for a sweet snack! Just prepare the mochi dough, whip up the creamy nut filling, and enjoy these delightful homemade treats.