If you want to make your strawberry mochi a pretty hue of pink, then skip the pink food colouring and go au naturel instead.

We recommend using Shiratamako if possible. As the flour absorbs water faster, the rice cake will usually turn out plumper. However, if you cannot find shiratamako, use mochiko for boba milk tea mochi instead. Just add less water. Made from short-grain glutinous rice, both flours do not have any gluten. In any case, Taiwan has a “milk mochi” that you can find at night markets. I remember going to a night market in Taipei for the first time and being VERY CONFUSED about some of the foods. Fried milk? Mochi in sheets? Here’s a good video I found on Youtube of what milk mochi looks like in Taiwan. Butter mochi is a no-frills dessert. You take it out of the oven, and that’s it! It doesn’t need decoration or added flavoring. It’s perfect in its simplicity. The Flour To Use For Hawaiian Butter Mochi

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Brown sugar: Brown sugar gives sweetness to the boba, as they don't have any when cooked on its own. Chocolate: You are free to choose any chocolate you want as the filling. Milk or white chocolate will make the dessert sweeter. However, on the other hand, dark chocolate is richer in taste and may create a vegan chocolate mochi recipe. For this particular recipe, we will use Valrhona chocolate.

Glutinous rice or glutinous rice flour are the only ingredients to deliver the texture and flavour we desire, but it’s not always easy or convenient to find them. Thankfully, there are some potential substitutes for when you simply have to have those little sweet treats! Other ingredients include sugar, coconut milk, unsweetened condensed milk food colouring, and cornstarch. We recommend buying white refined sugar, as raw sugar may change the colour of the daifuku. I also read that a microwave mochi recipe with milk went viral in Japan (I also cannot find this video). Hawaiian butter mochi is kind of like a cross between cake and mochi. Unlike Japanese mochi, which I like to fill with ice cream , Hawaiian Butter Mochi is baked. The result is a chewy but not gummy, slightly coconutty, and delicious dessert.

More Mochi

Mochi Flour: Save yourself from all the struggles of making the glutinous rice cake balls from scratch by purchasing mochi flour. It is short-grained glutinous rice that has been milled into flour and is readily available at any Asian supermarket. ALTERNATIVELY, you could cut this recipe down into like 1/4 of its original size and microwave it in a small dish for less time. If you’re looking to turn this milk mochi vegan, coconut milk is a great substitute for dairy! How to Eat Milk Mochi

Allergy advice: For allergens, see ingredients listed in bold. May also contain gluten, egg, peanut, soya, nuts and sesame. E102 may have an adverse effect on activity and attention in children. Extracts and food colouring can add variety and aesthetic appeal to your daifuku. Start with a drop or two to avoid going too bold.

Is it vegan? 

You can store this indulgent treat in an air-tight container in a cool room if you plan on eating it within a day. However, keeping it in the fridge can save it for another day. Change the dough hook to a flat beater to “pound” the dough for up to two minutes, breaking at 30-second intervals to scrape the sides.