![]() ![]() I found a number of posts that mentioned both mochiko flour and shiratamako. ![]() That video is both creepy and mesmerizing. If you want to make traditional rice cakes without the work, this machine will apparently do the trick. Since this process is a little too labor intensive (and dangerous) for most folks, mochiko flour or sweet rice flour can also be used to make mochi. It's a Japanese confection that's made by pounding steamed sweet rice into a paste. Mochi is a rice cake, and I don't mean the styrofoam disks our moms (and I) ate by the bucket in the 90's. Speaking of 3-year-olds, this recipe would be great to make with kids since there isn't anything tricky about the technique or equipment. Once we got home, I asked The Google, "What is butter mochi?", "How do I make butter mochi?", and while we're at it, "What is mochi?" Always a 3-year-old when it comes to food. The texture was definitely the most curious part. The cake was spongy and slightly dense as I split it, and we both agreed that it was interesting and pretty good. "It's like those mochi ice cream treats you get at sushi restaurants," I said, "but it's a.pastry?" Good guess, but incorrect. I got into the car and pushed my new discovery under Rob's nose with an enthusiastic "butter mochi!" I confessed to having no clue what the cake was but felt that we should try it. When it comes to baked goods, I'll put just about anything in my face. I had no idea what butter mochi was, but the friendly girl behind the counter told me she "loved it!" so I was sold. I stopped into Gjusta several weeks back and ended up buying a piece of butter mochi garnished with pomelo. ![]()
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