just fyi, if you like the crust part of butter mochi, i've baked the batter in mini cupcake pans (use a spouted mixing cup to pour into cups) so it's all crust. very addicting to pop the tiny chewy crispy cups into your mouth.
Friendly reminder: "glutinous" rice does not actually contain any gluten. It's just called that due to the texture. This is safe for gluten-free diets.
also i don't get why these videos keep suggesting mochiko when there's way cheaper glutinous rice flour brand in the same store. Mochiko is unnecessary bougie stuff.
gluten itself was named thus because it's sticky, like a glue, so, similarly, glutenous rice is called thus, cause it also is sticky, tho chemically unrelated
Fun Fact: A danish whisk is in fact from Denmark, but when people look up danish whisk in danish or it’s origins, they do not find any information about it, this is because this is called a meatloaf stirrer in Denmark and not a dough whisk or danish whisk. 🇩🇰 The original danish word for the danish whisk: “Farsrører”
I could see why it would work for mixing up ground meat if Emmy's works so nicely for some pretty heavy-duty doughs multiple times in different videos 😂 Thanks for sharing!
I have a "Danish whisk", and I use it all the time for mixing my sourdough starter, but I never thought of using it for mixing meatloaf/meatball etc... I bet it works great; I'm gonna try it... Thanks for the tip! 👍
My mom used to make this when I was a kid. She learned how to make it from one of her friends whose family lived in Hawaii when her husband was stationed there. My mom called it rice cake, which is not the other rice cake she made (Biko). We’re Filipino but I was born and raised in the United States. I learned how to make butter mochi a couple of years ago. Because of the rice flour, it’s a lot more forgiving that regular flour. I can’t cook and along with Biko, it’s the best thing I can make from scratch. Unfortunately mom doesn’t remember either cake. She has Alzheimer’s. But she enjoys my cakes.
I love your energy, and butter mochi is so good. Not too sweet and no crumbs. Perfect snack any time of the day. Great dessert for kids. Really don't need a plate or fork. Literally can hold in your hand.
Every once in a while, Emmy makes something that actually looks good (Kare Pan is still my all time favorite recipe from this channel), and this "Hawaiian butter mochi" looks really yummy... It almost looks like a chewier version of the Greek dessert "galaktoboureko", but with no pastry... I can't wait to try it; thank you Emmy!
I love butter mochi, after I had it in Hawaii I needed to learn to make it! Of course I can't finish a whole tray of it myself so I always brought it to work and my co-workers loved it. It's the one recipe I can make really well.
If you like burnt caramelized goodies, you can also try making cassava cake! It is grated cassava root crop mixed with coconut milk, evap, condensed milk, sugar and then put in a tin container with caramelized sugar at the bottom of the container. Lastly, baked or steamed!!
My dad was born and raised in Kailua, Hawaii. My grandma made butter mochi and haupia. Soo good. I haven’t had that in 15 years at least! Now I need to make some!
I've made it both in microwave and stove top. Each time I vow never again! Big sticky mess!! Emmy's mochi videos make it look so easy. Definitely wasn't my experience
The New York Times has this recipe and they recommend buttering the pan, then lining the pan with parchment. The same recipe except lifting it out with the parchment allows for cleaner, smoother, edges all sliced with a very sharp knife.
Watching with my 2 year old, he really loved your "bloops" of vanila lol! He also liked recognising the ingredients, it was fun watching with him. Think I'll make this,
I suggest whisking the eggs together before adding milk, makes combining a lot easier. Also I don't trust eggs anymore after getting one spoiled one, so I'd open them separately in different bowl before adding in
I love how you use a bench top oven. It is the best type of oven to use to bake as there is very little heat loss due to it's compact size which means a more even cooking temp. I use mine all the time. perfect cakes and desserts everytime!
My aunt gave me a very similar recipe though she called it baked mochi! Her recipe uses evaporated milk and one less egg. Hers also doesn't have the coconut on top but I might have to add it next time I make it. I also got some little molds from Daiso that I baked it in across multiple batches to make little bite sized paw and cat shaped ones!
How funny! I also had it in Oahu at the beginning of April this year and loved it! I can't buy it in the city I'm at, so I came across the same recipe you did! Quick tip - I always shake my coconut milk can so it's smooth when I mix in the butter and coconut milk. Also - any brand of glutinous rice works - I tried Mochiko and other brands. The other brands are slightly less than 1 pound (in Canada at least) so I reduce the milk to 1 and 7/8 cup (just short of 2 cups) and the results have been perfect. Thanks for doing this!
Bibinka is one of the things I truly miss from growing up in Hawaii. KTA supermarkets used to sell it in a tray in the 90s. I would eat a whole tray in less than 2 days when I worked there 😂
Oh my! I can’t wait to make this🥹I was raised in a Dutch Indonesian family and at every special occasion we had some thing similar that was made of coconut milk and sticky rice and served in pastel paper cups💖I never knew about this butter Mochi Hawaiian recipe tho, Thai recipe seems much easier. Thank you so much for this video
Absolute favorite Filipino dessert that I grew up with!!! My mom always made around Christmas time. Had no idea that Hawaiian's adopted it until I moved to Hawaii lol
I am from Philippines and my Mom used to do this recipe. Glad that my day-off will be tomorrow, I'll ask her to do some bibingka and eat it while we are drinking coffee in the afternoon, haha!
My mother in law made this often & she used the finely grated coconut when she could find it. I have made this a few times but it didn’t turn out as well as hers did. I know practice makes perfect ❤
Tjis looks SO delicious 🫶 This golden and crunchy crust seems like something each piece should have haha Can uou imagine it being made in a mini muffin pan so theyd be little poppables... Eaxh with their own crust 😅
Emmy, have you ever tried the Wet Cornbread recipe from Pampered Chef? It’s kind of like a dense corn pudding that can be cut like cake. Really good for those that need gluten free food. Very rich and satisfying.
Emmy, I was thinking to put the batter into a larger lower rimmed pan. That way there would be much more crispy edges, which is what my family likes.there is always a fun for who get to the edges first. Thank you for the recipie I will be trying this one out..
Before opening a can of coconut milk or coconut cream, I always shake it up a bit. That loosens the thicker cream from the sides of the can, so there’s no “splushing” when you’re ready to add the contents to your other ingredients. In order to get more of that crust (of the edges) maybe baking this in several smaller dishes? I could see this in small rectangular or round pans… where you only split them into 2, in the middle (and however many squares after that) or cut the rounds like you’d cut cake?! Of course, that would change the baking time… and maybe require experimentation.
Speaking of mochi-like textures, I don’t think you’ve ever made Brazilian pão de queijo? It’s one of my favourite foods ever. I think you would have fun making it!
I wonder what's the best type of pineapple to add to this to make it pina colada flavored. Liked canned, fresh, or candied? I find that canned pineapple doesn't often have enough flavor in baked goods.
Even though sugar is dry, it is considered a wet ingredient due to it’s hygroscopic nature and the interaction with the other ingredients. You should therefore mix it with your wet ingredients rather than the dry ones.
I make these all the time for potlucks! It's the perfect dessert if you want something gluten-free and not too sweet. They always run out at the end of the day!
At first glance I thought you made 'boterkoek'. It's like a super buttery, smooth shortcake. Have't thought about it for a while, but now I crave it 😅.
how funny I made Butter Mochi a day before you uploaded this video. Enjoyed it warm with mango ala the sticky coconut rice and mango you get from Thai carryout.
My mouth was watering so much while watching this. I love mochi style texture and coconut. Too bad i don't have an oven, because i would have made this delicious dessert this week. I added to my list for the future, I must try it.
My Grandma made this for the holidays and birthdays. Roylal Bibinka, is what Filipinos call it. We'd compete for the edge pieces, there were 10 of us! 😄
just fyi, if you like the crust part of butter mochi, i've baked the batter in mini cupcake pans (use a spouted mixing cup to pour into cups) so it's all crust. very addicting to pop the tiny chewy crispy cups into your mouth.
Yum😍
This sounds delightful ❤ yum
Oh! I've gotta try that.
Good idea! That sounds so good!😊
You’ve literally changed my life
Friendly reminder: "glutinous" rice does not actually contain any gluten. It's just called that due to the texture. This is safe for gluten-free diets.
also i don't get why these videos keep suggesting mochiko when there's way cheaper glutinous rice flour brand in the same store. Mochiko is unnecessary bougie stuff.
gluten itself was named thus because it's sticky, like a glue, so, similarly, glutenous rice is called thus, cause it also is sticky, tho chemically unrelated
i have celiac so this is great to know ! thank you
Thank you for the information!
@RamoneKemono she stated it was her preference. You do you.
Fun Fact: A danish whisk is in fact from Denmark, but when people look up danish whisk in danish or it’s origins, they do not find any information about it, this is because this is called a meatloaf stirrer in Denmark and not a dough whisk or danish whisk. 🇩🇰
The original danish word for the danish whisk: “Farsrører”
I love mibe! I use it all the time, especially when I make muffins.
❤️
I could see why it would work for mixing up ground meat if Emmy's works so nicely for some pretty heavy-duty doughs multiple times in different videos 😂 Thanks for sharing!
I have a "Danish whisk", and I use it all the time for mixing my sourdough starter, but I never thought of using it for mixing meatloaf/meatball etc... I bet it works great; I'm gonna try it... Thanks for the tip! 👍
This is awesome to know, thank you. I've called it the wrong name since I first learned of them (and got one) 9ish years ago !!
I got my butter mochi recipe 35 years ago from my son's principal in Hawaii. We still enjoy it a few time a year. DELICIOUS.
Amazing! How do you think Emmy’s recipe compares?
Can you share the recipe with us? ❤
My mom used to make this when I was a kid. She learned how to make it from one of her friends whose family lived in Hawaii when her husband was stationed there. My mom called it rice cake, which is not the other rice cake she made (Biko). We’re Filipino but I was born and raised in the United States. I learned how to make butter mochi a couple of years ago. Because of the rice flour, it’s a lot more forgiving that regular flour. I can’t cook and along with Biko, it’s the best thing I can make from scratch. Unfortunately mom doesn’t remember either cake. She has Alzheimer’s. But she enjoys my cakes.
Who doesn't love a well placed, "boink, boink" when squeezing your mochi?
Yes, this is very similar (if not exact) to Filipino bibinka. We also use coconut milk. The edge is my fave
When it came out of the oven, I remembered it from my childhood. I'm not Filipino, but I used to really love this at church potlucks.
This is what we called it when I lived in Hawaii, but my Mom's coworker was the first to introduce it to us and she was Filipino, so it makes sense.
Yes, kinda like a cross between bibingka and cassava cake (esp the texture)
India also has bebinka, but it is a layered cake with flour and more eggs
It IS Bibingka, Ilocos Royal Bibingka to be exact. The Ilocano diaspora that migrated to Hawaii introduced it.
I love your sound effects... both verbal and digital! Such fun each and every time I watch! Love you, keep 'um comin'.
I love your energy, and butter mochi is so good.
Not too sweet and no crumbs. Perfect snack any time of the day. Great dessert for kids. Really don't need a plate or fork. Literally can hold in your hand.
Every once in a while, Emmy makes something that actually looks good (Kare Pan is still my all time favorite recipe from this channel), and this "Hawaiian butter mochi" looks really yummy... It almost looks like a chewier version of the Greek dessert "galaktoboureko", but with no pastry... I can't wait to try it; thank you Emmy!
Thanks!
I love the way she describes food and flavors.
I love butter mochi, after I had it in Hawaii I needed to learn to make it! Of course I can't finish a whole tray of it myself so I always brought it to work and my co-workers loved it. It's the one recipe I can make really well.
If you like burnt caramelized goodies, you can also try making cassava cake! It is grated cassava root crop mixed with coconut milk, evap, condensed milk, sugar and then put in a tin container with caramelized sugar at the bottom of the container. Lastly, baked or steamed!!
You know what might make this mochi even better? Take the leftovers and reheat by tossing a few slices in a waffle iron.🤤
Oooooooooh yes! It would re-crisp things so nicely.
I’m doing this tomorrow. Mochi just came out of the oven put tomorrow i’ll throw a piece in the mini waffle iron and report back 👍🏼
@@ThtOtherJess was it as you expected?
@@oxoelfoxo It was so much more! 🤗 Next time I might pour the batter straight into the waffle iron and skip baking it entirely 🤣
@@ThtOtherJess as long as it doesn't stick, you'd get so much crisp!
My dad was born and raised in Kailua, Hawaii. My grandma made butter mochi and haupia. Soo good. I haven’t had that in 15 years at least! Now I need to make some!
I don't know why I always thought mochi was hard to make but this looked really easy and it looked really delicious.
This is hawaiian mochi cake, not Japanese mochi
Mochi IS difficult to make, this isn't mochi
We made microwave Mochi in my Home Ec class in Junior High. But I don't recommend unless you enjoy playing with edible napalm.
I've made it both in microwave and stove top. Each time I vow never again! Big sticky mess!! Emmy's mochi videos make it look so easy. Definitely wasn't my experience
The New York Times has this recipe and they recommend buttering the pan, then lining the pan with parchment. The same recipe except lifting it out with the parchment allows for cleaner, smoother, edges all sliced with a very sharp knife.
I had a friend in college make this for everyone and I’ve never forgotten how wonderful and comforting it was ❤ thank you so much for sharing!!!!
Plastic knives, the disposable ones, cut brownies SO MUCH BETTER than regular knives
The whisk she used is a Danish Dough Whisk and you can get one from Lee Valley Tools!
Watching with my 2 year old, he really loved your "bloops" of vanila lol! He also liked recognising the ingredients, it was fun watching with him. Think I'll make this,
For your first time making butter mochi that is an absolutely BEAUTIFUL looking batch! It’s far better than anything I’ve seen sold in stores 😂
I can tell this recipe is really good by the little dance you did after your first bite. I can't wait to try this one!
This looks like a bouncy version of gooey butter cake. Less cakey and more of the squishy buttery part. Yum
I suggest whisking the eggs together before adding milk, makes combining a lot easier. Also I don't trust eggs anymore after getting one spoiled one, so I'd open them separately in different bowl before adding in
thank you Emmy made it today and it was above and beyond my expectations! perfect, easy, and declicious! a keeper!
I just made this with an almond milk substitute. I still used the can of coconut cream. It was fantastic.
I love how you use a bench top oven. It is the best type of oven to use to bake as there is very little heat loss due to it's compact size which means a more even cooking temp. I use mine all the time. perfect cakes and desserts everytime!
Absolutely! The heat stays even and bakes everything to perfection.
My aunt gave me a very similar recipe though she called it baked mochi! Her recipe uses evaporated milk and one less egg. Hers also doesn't have the coconut on top but I might have to add it next time I make it. I also got some little molds from Daiso that I baked it in across multiple batches to make little bite sized paw and cat shaped ones!
I’d love to see you make the cocoa mochi from the box!
emmy! long time fan here
I like when Emmy bounces and nods when it tastes really good!
If anyone is reading and is thinking of making it, DO IT!! It’s so good and easy to make.
How funny! I also had it in Oahu at the beginning of April this year and loved it! I can't buy it in the city I'm at, so I came across the same recipe you did!
Quick tip - I always shake my coconut milk can so it's smooth when I mix in the butter and coconut milk.
Also - any brand of glutinous rice works - I tried Mochiko and other brands. The other brands are slightly less than 1 pound (in Canada at least) so I reduce the milk to 1 and 7/8 cup (just short of 2 cups) and the results have been perfect.
Thanks for doing this!
This looks amazing! Definitely a must make!! I jumped when the coconut milk popped. You were so calm 😂😂😂
That's funny, cause I jumped, also. Lol.
@@judithshepard7906 I was not expecting that 😂😂😂
Bibinka is one of the things I truly miss from growing up in Hawaii. KTA supermarkets used to sell it in a tray in the 90s. I would eat a whole tray in less than 2 days when I worked there 😂
definitely our own bibingka. love ur vids all the way from 🇵🇭🇵🇭🇵🇭 i have been a silent reader since "emmy made in japan" days ❤
I enjoy Emmy's expressions she uses as much as the recipe build.
Nice to see homemade recipe. All this time been using Trader Joe’s box mix which I love.
Oh my! I can’t wait to make this🥹I was raised in a Dutch Indonesian family and at every special occasion we had some thing similar that was made of coconut milk and sticky rice and served in pastel paper cups💖I never knew about this butter Mochi Hawaiian recipe tho, Thai recipe seems much easier. Thank you so much for this video
Hi Emmy! You should try making corn mochi!!! So good~
Absolute favorite Filipino dessert that I grew up with!!! My mom always made around Christmas time. Had no idea that Hawaiian's adopted it until I moved to Hawaii lol
That looks so good. I want to try it with browned butter as well!
It looks like it has the consistency similar to an egg custard pie. Looks good
I am from Philippines and my Mom used to do this recipe. Glad that my day-off will be tomorrow, I'll ask her to do some bibingka and eat it while we are drinking coffee in the afternoon, haha!
Good job. Islanders are proud that you showed how to make a favorite among the locals.
Looks veery similar to "Pudim" my grandma used to make here in Brazil ❤
My mother in law made this often & she used the finely grated coconut when she could find it. I have made this a few times but it didn’t turn out as well as hers did. I know practice makes perfect ❤
Tjis looks SO delicious 🫶
This golden and crunchy crust seems like something each piece should have haha
Can uou imagine it being made in a mini muffin pan so theyd be little poppables... Eaxh with their own crust 😅
Emmy, have you ever tried the Wet Cornbread recipe from Pampered Chef? It’s kind of like a dense corn pudding that can be cut like cake.
Really good for those that need gluten free food. Very rich and satisfying.
I was JUST thinking about how I was missing this dish yesterday! Emmy you always come through
Homemade squishmallows. Thanks for this recipe, Emmy ❣️
Emmy you have read my mind. I have had the ingredients to make this in my cupboard for months. I'm glad I have you as a guide to make it 🙏🩷
Emmy, I was thinking to put the batter into a larger lower rimmed pan. That way there would be much more crispy edges, which is what my family likes.there is always a fun for who get to the edges first. Thank you for the recipie I will be trying this one out..
Another awesome finger lakes region shirt!! Ithaca is definitely “gorges” and I look forward to visiting each summer.
ooooo just made some yesterday!! super good, peak not-too-sweet dessert
I love how you always appreciate the end result. I could taste that buttery goodness 😊
these look like they'd be perfect for winter! just super comforting
Before opening a can of coconut milk or coconut cream, I always shake it up a bit. That loosens the thicker cream from the sides of the can, so there’s no “splushing” when you’re ready to add the contents to your other ingredients.
In order to get more of that crust (of the edges) maybe baking this in several smaller dishes? I could see this in small rectangular or round pans… where you only split them into 2, in the middle (and however many squares after that) or cut the rounds like you’d cut cake?! Of course, that would change the baking time… and maybe require experimentation.
wow, it really looks like bibingka when it's outta the oven! i can totally see this as an inspiration/adaptation
Have never had Buttered Mochi. Can’t wait to try. Thank you. ⚜️💜⚜️
My daughter loves mochi, and custard pie, so this looks like a perfect recipe for her to try. 😊
Love the “Ithaca Is GORGES” shirt! I used to have the same one!
It's a classic, no?
Emmy is so cute enjoying tasting things with the innocence of a child. I love it! 😊❤
Watching Emmy is such a treat.
Omg that looks good! 🤤 I am enjoying it through your description 😋🥥🧈
Never had butter mochi but I desperately want to try sweet corn bread mochi cake. It just looks and sounds so good!
Speaking of mochi-like textures, I don’t think you’ve ever made Brazilian pão de queijo? It’s one of my favourite foods ever. I think you would have fun making it!
This would be great to make in one of those all edge brownie pans!
Thanks for sharing this great recipe with us all!
Trying it in my pan
Homemade Squishmallows
I love you and your content, excited to try this one myself ❤❤
I think that substituting some pineapple juice for coconut milk liquid would be delicious.
I wonder what's the best type of pineapple to add to this to make it pina colada flavored. Liked canned, fresh, or candied? I find that canned pineapple doesn't often have enough flavor in baked goods.
Hi Emmy! Do you know if you can you use almond or coconut milk (not the can kind) for the milk part?
Even though sugar is dry, it is considered a wet ingredient due to it’s hygroscopic nature and the interaction with the other ingredients. You should therefore mix it with your wet ingredients rather than the dry ones.
Looks delicious! Is it safe to assume if you don't like coconut milk you can just substitute with the same amount of liquid using regular milk/cream?
Hey Emmy! This looks so tasty that this looks perfect for summer💛🧡
This looks so good!!
I make these all the time for potlucks! It's the perfect dessert if you want something gluten-free and not too sweet. They always run out at the end of the day!
This looks like it would be a good use for one of those “all edges” brownie pans
That looks SOOOO good! Even better, if you've got a friend who can't eat gluten, it's safe for them.
Omg the crunch
At first glance I thought you made 'boterkoek'. It's like a super buttery, smooth shortcake. Have't thought about it for a while, but now I crave it 😅.
how funny I made Butter Mochi a day before you uploaded this video. Enjoyed it warm with mango ala the sticky coconut rice and mango you get from Thai carryout.
Can you do a list of how much of everything you need to make this?? Looks soo good id love fo make it.
This looks fun and delicious! I'm definitely going to try this one. I think it will be perfect for our potlucks at work.
It looks like a "Kalamay" (Sticky sweet delicacy) here in The Philippines
Love your content Emme, so interesting an educational. What is the kind of whisk you used to beat the mocha batter?
Just watched this video and noticed your shirt. I'm from Ithaca. Thank you for giving us a showing. 😊
That looks SO good
Woah, I didn't think I'd ever see you eat something that looked good!! I've only ever seen the crazy stuff lol.
Now I have to make this too. Emmy stop giving us bangers, I have all these recipes to make and no one to eat them.
❤Emmy this looks amazing!!! Definitely going to make this!! Thanks for sharing 🎉❤
My mouth was watering so much while watching this. I love mochi style texture and coconut. Too bad i don't have an oven, because i would have made this delicious dessert this week. I added to my list for the future, I must try it.
I make this all the time, so easy and quick and everyone loves it.
You should add updates to things like this. Would like to see if the topping did get more caramel-y after a bit! Great video.
Can you make butter mochi in an air fryer?
Oh my goodness, this looks delicious and i wish i could sneak a hand through the screen to nab a slice!!!
❤️ love your t shirt! Little reminder of home my dad lived in ithaca and we went up every weekend.
I just made this for the first time last week!
My Grandma made this for the holidays and birthdays. Roylal Bibinka, is what Filipinos call it. We'd compete for the edge pieces, there were 10 of us! 😄