Butter Mochi (バター餅) Japanese Butter Rice Cake

[@idontlikechocolatebrownies3281]

I may never understand how one person can have so much energy ;)

[@NoRecipes]

Lots of spinach 💪🏽😆

[@kathcares]

I LOVE this!!!😍 A great batch size and so adaptable. I think I will add a pinch of salt to mine. Thanks, Marc!

[@NoRecipes]

Thanks Kathy, it's pretty rich so a little goes a long way. A pinch of salt is a great idea, provided you're using unsalted butter. With homemade strawberry preserves this tastes kinda like a Japanese shortcake.

[@Julia__________]

Hi Marc! Today is the first time I did a mochi with ice cream, I was studing before in internet different recipes but your recipe was more interesting than others, so I tried it today. What I can say : mochi came out really easy to cook and to manage, creating the ball with ice cream inside! Thanks very much! Some notes, in Italy is hard to find a real rice flower for mochi you suggesting, so I used the simple rice glutinous flower, than in microwave I put for 2 minutes and half as you recommended but the second time for 3 min only and it became perfect! Must be repeated soon :) Thanks!

[@NoRecipes]

I'm glad to hear you were able to find a substitute that works! Thanks for reporting back on how it went😀

[@elizabethmakua-travis4009]

Ooooh, thank you ❤ This is delicious. The Hawaiian recipe comes from Okinawa.

[@NoRecipes]

You're welcome! I never knew that, but I guess that makes sense. They also have SPAM musubi in Okinawa.

[@martynasrakstys4114]

Looks amazing, just like everything you make

[@NoRecipes]

Thank you Martynas, I hope you're able to give it a try!

[@angellover02171]

Thank you so much for doing this recipe. I remember seeing a video by the guys of Tablets trying some and it looked interesting.

[@NoRecipes]

Those guys are great! Glad I could help fill in the blanks😀

[@6uiliny]

Definitely going to give this one a go! Thanks so much for putting in the time and effort to teach this!

[@NoRecipes]

You’re welcome, I hope you enjoy it!

[@bakumidokiriyoayaoyorozush6979]

I dont have a microwave so I cooked this exact recipe in a diff manner. Not sure if the texture was the same but the taste? Gosh, it's really good. The sweetness and the buttery taste blended so well in the mouth. Will def try this again.

[@NoRecipes]

I'm glad to hear you enjoyed it. This will work on the stovetop too, you just need to use a very low temperature while stirring constantly so it doesn't burn or get lumpy.

[@bakumidokiriyoayaoyorozush6979]

@@NoRecipes yes, that was what i did and it turned out really great. So glad to stumble on this channel and the luscious recipes here. Def subscribing

[@NoRecipes]

@@bakumidokiriyoayaoyorozush6979 Thank you! Have a great weekend😀

[@racheltay8933]

Full of positivity😊

[@NoRecipes]

Thanks Rachel! I hope you're having a great weekend!

[@enabek6307]

Turned out great!

[@NoRecipes]

I'm glad to hear you enjoyed it Ena! I have a few recipes on here that use this as the basis like my Strawberry Mochi and Chocolate mochi recipes.

[@mrsjam1252]

EASY and delicious 😋

[@NoRecipes]

Glad you enjoyed!

[@deannaatkinson3004]

I love mochi. I love butter. I’ve never had butter mochi….yet. I’m looking forward to giving this recipe a try. I don’t have a microwave, but I’ll try it with a double boiler setup. Btw…any chance of a link to that amazingly beautiful plate and fork? Just discovered your channel and will be surfing through all of the recipes.

[@NoRecipes]

Hi Deanna, this will work in a double boiler but it will require some constant stirring. Also be careful not to splash yourself with the hot water as it will require som elbow grease to stir once it starts to thicken. As for the plate, I picked it up at a small shop in a back-alley of Kyoto, so it's not available online as far as I'm aware. That being said I get a lot of my plateware these days from this site: musubikiln.com/collections/marc-matsumotos-favorite-collection?ref=cuy6iqfm8s which has a fantastic selection of both traditional and modern Japanese tableware.

[@xiomaraf.7770]

Hello my friend, yummy thanks for sharing ur recipes 🙏

[@NoRecipes]

Hi Xiomara! You're welcome!

[@214_suryamajumder4]

Thank you Sir. Your videos are really helpful.

[@NoRecipes]

You're welcome, I'm happy to hear that!

[@Maplecook]

すごい！こんな餅は見た事ない！賢くなりました！

[@NoRecipes]

ありがとう！日本国内でもあまり知られていませんですね。

[@Maplecook]

@@NoRecipes そうなんです！ワタクシの場合では若い頃は兵庫県に住んでいて「大体は和食のことは知っとるねん！」っていうつもりでノーレシピーさんの動画を見て、「えっっっっ！そんなんも有るんや！」と思わされました！新鮮なことを見せてくれてありがとうございました、先生！また、お伺いさせていただきます！（笑）

[@krisiwasaki9607]

Great dessert! Thanks it’s perfect for the (wheat) gluten free people.

[@NoRecipes]

You're welcome!

[@foodtrails]

Never had this... But gotta try it ..👍🏻👍🏻 looks delicious 🔥

[@NoRecipes]

Thanks!

[@fullfattasty2088]

That Mochi looks so good 😋

[@NoRecipes]

Thank you!

[@FirstnameLastname-oj3hm]

"All aboard (Toot Toot) next stop my thighs!" 🍡

[@NoRecipes]

😆that's why I make them small

[@Sidescroller64]

This looks very simple and fun to make. Thank you, as always, for sharing your wisdom. I do have one question. Would you consider this to be a base for which additional ingredients to be added to? As an example; If I were to use Green Tea as the flavor, would I use it in addition to the butter, or would I substitute the butter for the green tea?

[@NoRecipes]

You're welcome Daniel! Yes, absolutely,I like the way you think! It opens up a bunch of creative possibilities. I wouldn't leave out the butter as it is there as much for texture as it is for flavor. I have a recipe for Chocolate Mochi which uses this as a base and adds cocoa powder to it, you could probably swap out an equal amount of matcha for the cocoa powder to make it matcha.

[@Sidescroller64]

@@NoRecipes Thanks so much, Marc. You really are quite reliable, both on screen, and in post with your community.

[@NoRecipes]

@@Sidescroller64 You're welcome! That's what I'm here for 😉

[@marilouscooking2123]

I love this channel 🥰❤️😊

[@NoRecipes]

Thank you Marilou! It makes me happy to hear that😀

[@marilouscooking2123]

@@NoRecipes 🤩🥰🥰🇦🇺

[@marilouscooking2123]

@@NoRecipes You’re welcome! 😇 Thanks for sharing and also I cook one of your noodles the Singapore noodles 🍝 Yummy 😋

[@NoRecipes]

@@marilouscooking2123 I'm glad to hear you enjoyed it!

[@marilouscooking2123]

@@NoRecipes 🥰😊👍👏

[@janem3575]

a little pandan flavoring would be fantastic!

[@NoRecipes]

OOooo good idea!

[@rayy5699]

fantastic! i would love to make it, but i dnt have a microwave at home. can i use an oven? im not confident to heat it over a stove tho.

[@NoRecipes]

Thanks Ray. I would not recommend using an oven. The best option would be use a double boiler (i.e. bowl in a pot of boiling water), but you could also do it directly in a non-stick pan over low heat (though you'll need to be very diligent about stirring to prevent clumping and burning).

[@rayy5699]

@@NoRecipes great. Thank you!

[@strongasianlead]

Very cool. Can you still do this without the Mochiko and using the old school method of steaming the rice? I have a mochi maker.

[@NoRecipes]

Great question! Yes that's the traditional way of making it. I've never used a mochi maker so I'm not sure how it works, but if you can open the lid while it's still kneading, you should be able to add the butter and sugar in. You'll want to add it after the rice has turned into mochi, but while it's still fairly hot.

[@strongasianlead]

@@NoRecipes Great! Thank you. I assumed that’s how it should go. (The lid is supposed to be off when pounding otherwise it’s too much moisture) I would recommend trying the traditional way. The resulting mochi is very different and can be used as an ingredient itself, like for soup. No sugar unlike mochiko. Buy a used one on eBay.

[@NoRecipes]

@@strongasianlead I've made mochi the traditional way (with wooden mallets), and agree it tastes better, but it's just not practical for everyday purposes. Using this method, this can be prepared in about 10 minutes (including cooking time), so it's kind of like comparing apples to oranges😉

[@strongasianlead]

@@NoRecipes very true. Apple and oranges. I’ve never used the mallet. However, besides the 6-12 hour soak of the mochigome, the mochi pounding machine only takes about an hour and it freezes so well. I give them to my elders and they’ll say “I haven’t had this style in 50 years”. Plus it a small bag of mochigome makes so much more than a small box of mochiko. Just a friendly discussion here. All methods are good. :)

[@NoRecipes]

@@strongasianlead The mallet method goes a little faster, but it's easiest when you have at least 2 people, so it's mainly done for special occasions. Does your machine steam the rice too? One of my favorite ways to have mochi made from rice is to toast it until it gets a crisp layer on top, topped with butter, soy sauce and nori 🤤

[@kristinvernon49]

Would it be okay to use cornstarch instead of potato starch

[@NoRecipes]

Hi Michelle, yes that should work.

[@cakeprincess7756]

Hi what is the measurement of rice to make this if i make with pounded mochigome?

[@NoRecipes]

You'll want about 350 grams of cooked mochi rice. I would work the sugar into the rice as you pound it, but I think it would be best to add the butter at the end.

[@schattentaenzerin]

This sounds like the kinda sweet you start off thinking "this can't possibly be enough. Let's double the recipe!" and then eat two and feel like you can't get off of the couch anymore 😁 I only know store-bought Mochi so far, that mostly taste pretty, well, fake. So I'm looking forward to trying this. I like that you show how to properly line the container with baking paper and even provide a solution if there's none at hand. Would this go out of silicone molds? I've been making chocolate truffles and have some. But even if dusted with starch, it might be too sticky? How long would those keep and at room temperature or in the fridge? Sorry for bombarding you with questions. Don't feel obligated to answer all of them. I'm just kind of (in my imagination so far) trying to adapt this to my kitchen and skills. Also, greetings from my husband, who is scared of all the stuff I keep bringing up wanting to try. But he did like the idea of your Okonomiyaki. Probably because he's easily won over by bacon 😉

[@NoRecipes]

That sounds about right 😆 I haven't tried this with silicone molds but given it doesn't stick too much to my silicone spatula, I think it should work. If you want to be on the safe-side you can butter the molds first. As for storing them, they will end up getting firm in the fridge after a few days, so I usually store them in a sealed container at room temperature (20 degree C room). That being said, they do contain a lot of milk, so if you're worried about food safety, you may want to keep them in the fridge to be on the safe side. Glad I could help you on your journey to learn more about Japanese cuisine 😀

[@juneyula3283]

Wow 👍🏻👌🏽👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻 so ❤

[@NoRecipes]

Thanks June😃

[@juneyula3283]

@@NoRecipes Your welcome

[@dianradams2950]

Can I waffle the mochi?

[@NoRecipes]

Haven’t done it but I love the idea! Curious to hear how it turns out if you try it.

[@dianradams2950]

@@NoRecipes do I still microwave it first or not tho? And if I want to add cheese do I just add it as another ingredient or do I substitute something from the recipe? I didnt think you'd reply but turns out you did and I have more questions now haha

[@NoRecipes]

Hmmm, from what it sounds like you want to do, I'd recommend just buying shelf stable mochi (or pounder cooked mochi rice yourself). It's often heated in toaster ovens to crisp the outside and soften the inside and I usually put a slice of cheese on it when I do this. I'm pretty sure this would work in a waffle maker (provided the non-stick coating is good). This recipe is for a softer dessert mochi that's made with mochi flour and it's much softer than the pounded mochi because it has a higher water content.

[@dianradams2950]

@@NoRecipes update: I waffled it and it was sooooo delicious! I halved the sugar since I dont like it too sweet and added a pinch if salt

[@NoRecipes]

@@dianradams2950 Thanks for reporting back, that's good to know. I'll give it a try when I get a waffle maker someday!

[@rhianna6653]

How do you store any leftovers? Can they be frozen?

[@NoRecipes]

Hi Rhianna, you can store any leftovers in a sealed container in the fridge for a few days. I recommend letting them come back up to room temperature before eating them. As they get older the starch will start to retrograde and they will get hard. Freezing will speed this process up and will likely make them inedible.

[@tuxedoneko9837]

😋😋😋

[@NoRecipes]

😄

[@rosalindyap]

What is the gram weight for 1 cup?

[@NoRecipes]

Hi Rosalind, it depends on what you're measuring (the density of the liquid effects the mass). That's why I measure all liquids using volumetric measurements and everything else using mass-based units. In the case of water 1 US cup = 237 grams.

[@rosalindyap]

@@NoRecipes yes thanks. Over here my 1 cup =250 ml. Thanks for the clarification

[@rosalindyap]

Tried this today. Very nice. 👍 thanks a lot

[@nandhinirajan2502]

Armys be like Mochi!!! Gotta watch taht

[@vivih2236]

Imma gonna have to triple the recipe! lol

[@NoRecipes]

😆 This is pretty rich, so maybe make a test batch first?

[@mirgrant]

this is a popular hawaiian dish too!!

[@NoRecipes]

The Hawaiian dish is a little different, but I do wonder if they both have a common lineage.

[@mirgrant]

@@NoRecipes on a side topic we had lots of purple okinawan potatoes at the local markets there! mmmmm

[@NoRecipes]

@@mirgrant Love those, they're good in both sweet and savory dishes!