If you’ve never tried Hawaiian butter mochi, you’re in for a treat! This chewy, golden-brown dessert is a delightful fusion of Japanese and Hawaiian influences. This traditional treat combines the ...

Right after the mochi cool, they’re still quite sticky when you cut them. If you prefer more cakey mochi and clean edges on your cuts, let them cool overnight before slicing. Whisk the rice flour, ...

King Kamehameha II couldn't have known that he was helping make way for the first lūʻaus when he made the once unthinkable decision to eat with his mother in 1819, ending the longstanding system of ...

Butter mochi is the best! The perfect mixture of chewy, squishy, dense and sticky, these coconut and rice flour cake bars (a cousin of Filipino bibingka) are one of the most beloved island desserts ...

Butter mochi is a staple in Hawaii — because it’s great, says Peter Som, fashion designer and Mill Valley-raised author of the forthcoming cookbook, “Family Style” (Harvest, $40). It’s a great, ...

When I was growing up, my mom coated slabs of niangao, a dense and sugary glutinous cake, in egg and fried them French-toast style. It was a dessert you had to eat right out of the pan. I’ve found ...

IS BUTTER MOCHI the perfect dessert? With “butter” right in the name, it is, yes, a fantastically, deliciously buttery cake situation. It’s also got the nostalgic, faint sweetness that evaporated milk ...