Mochiko flour is raw sweet rice that has been finely ground. 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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