Yes, sugar is sweet, but not necessarily flavorful enough to carry an entire recipe. ![]() Vanilla Extract: You’ll want to add vanilla extract to provide a rich, caramelly flavor to the Butter Mochi.I recommend sticking to what we know works. Though some recipes allow for the substitution of applesauce or flaxseeds, I haven’t tried that in Butter Mochi and can’t say how it would turn out. Eggs: As you probably already know, baked goods use eggs to provide structure and body.You can definitely try another, healthier sweetener, like agave or monk fruit if you choose! Granulated Sugar: This recipe calls for white, granulated sugar because the fine granules easily incorporate fully into the rest of the ingredients.It’s pretty much undetectable, but you’ll be sorry if you leave it out. Salt: Salt is added to virtually all baked goods because it adds a hint of flavor.Without it, your finished product will be flat and dense, which we don’t want. Baking Powder: Baking powder is a leavening agent, meaning it helps the Butter Mochi expand. ![]() Mochi and Chi Chi Dango, are just a few examples. Mochiko is frequently used in Asain desserts. The most popular brand is Koda Farms, but there are a ton of options. Since it is made from rice, it has a high starch content and zero gluten. It’s a Japanese rice flour made out of short-grain rice. Mochiko Flour: Mochiko flour is our main ingredient.Let’s take a look at what you’ll need to make a classic Hawaiin Butter Mochi. It’s actually simpler than many Western baked goods. You might think that Butter Mochi is difficult to make, but you thought wrong. ![]() 7.1 Related How To Make Hawaiian Butter Mochi
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