You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. Mochi first landed in Hawaii with Japanese plantation workers in the 1800s, and while the exact origins of butter mochi are unknown, all I can do is give thanks that it exists. The tender bounce and chew, the lightness yet decadence from the butter—it’s the perfect little snack, and very portable too, making it a great on-the-go treat. Grandma no doubt got her recipe from my auntie Florence, who moved to Hawaii in 1968 and is also an amazing cook in her own right (and incidentally the one who sparked my mom’s love of cooking). For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami. A finish of flaky sea salt amps up the caramel notes of the brown butter and makes things not too sweet.
Author’s Note: Sweet rice flour is also known as mochiko flour or glutinous rice flour. I recommend Koda Farms, but any brand will do—most come in 1-pound boxes, which is what you need for this recipe.
