Transfer the steamed Mochi into a pot and cook at medium low to low heat, adding and mixing in the sugar syrup. Mochiko (もち粉), mochiko sweet rice flour, or mochi flour, is a glutinous rice flour (sweet rice flour) made of glutinous short-grain Japanese rice. It’s an ingredient in wagashi (Japanese traditional sweets), such as daifuku mochi, yatsuhashi, senbei rice crackers, and dango. Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips. In a stand mixer bowl or a large bowl, crack 4 large eggs (50 g each w/o shell) and add 2 cups sugar.

Since mochiko (glutinous rice flour) is not wheat flour, we don’t have to worry about overmixing this batter. The dough just becomes a clumpy mess and when the sugar dissolves, I just get dough clumps floating in a thin sugar soup and then it dries rock solid. To keep them from sticking to each other, I separate each piece on the bottom and sides with small squares of parchment paper that I cut using the two sheets I repurposed from flipping over the butter mochi cake. If you’re looking for a new way to use up over-ripe bananas, look no further than banana butter mochi!I was hoping it would would work, but I followed all the steps as they said, only I had to add more flour because the mixture was runny before I could steam it. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. If you’re using mochiko as a thickening agent for sauces, gravies, or soups, batter coatings, or a noodle binder, you can replace it with potato starch or cornstarch. You can stick to the original recipe or add to the batter flavorings like cocoa powder, matcha, jalapenos, or cheese. That said, expect nothing short of an intense explosion of chocolatey flavor when you bite into these muffins.

If you‘d like to keep it longer, wrap each piece (or the portion you will serve at one time) in plastic wrap to avoid freezer burn and drying out. We don’t keep whole milk in my house so I like using evaporated milk for this recipe as I can keep one can of both evaporated milk and coconut milk in my pantry all the time, and when I feel like I want to make butter mochi, I can quickly make it. In Hawaiian cuisine, it’s used as a coating for mochiko chicken, butter mochi, chi-chi-dango, and cakes.Chinese sesame balls are a scrumptious dim sum with a crunchy sesame crust, a thick black sesame filling, and a gummy-chewy mochi in between.