Today we’re talking about one of my favorite subjects: Butter Mochi!

We grew up with Butter Mochi everywhere in Hawaii. At the school cafeteria/snack bar. You’ll see butter mochi at potluck parties and bake sales. Someone’s mom/aunty/grandma always had a fresh tray of butter mochi at home. It’s available at all the local bakeries. It’s easy to make and super delicious. 

What is Butter Mochi?

Think of Butter Mochi as Hawaii’s version of the blondie/brownie. It has a deep golden top, and is just a bit chewy and sweet. Imagine vanilla butter cake crossed with mochi. Heavenly! Butter Mochi is usually baked in a 9×13 tray and cut into squares for snacking. It’s meant to be shared and eaten at room temperature. 

The two main ingredients in Butter Mochi are mochiko flour and coconut milk……

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I only see Jee in person a few times a year. But! We chat daily, mostly about what we’re eating, what we’re going to eat, and what we made for dinner. Our chats get really interesting when I’m home in Hawaii for long periods of time…that’s when I realize all the local foods/snacks we eat are not at all common or regular. Like Hawaiian Hurricane Popcorn!

What is Hawaiian Hurricane Popcorn?

Jee: What’s hurricane popcorn. And don’t be like, “you don’t know about hurricane popcorn?!”
Kathy: Wait. You really don’t know what hurricane popcorn is???
Jee: No
Kathy: Omg
Jee: Omg

And so, this post is for you, Jee…

It’s not complicated. It’s just popcorn, hot and fresh. Tossed with melted butter. And lots of furikake. And kakimochi (which also goes by the name “arare” and “mochi crunch”). It looks like a hurricane. A Hawaiian hurricane heheh.

There’s no real recipe to this. Add more or less of what you like. I love it with a TON of furikake. I want every popcorn piece covered in furikake. Some people like it only with a tiny bit of furikake. But the thing is, most people don’t make this “from scratch.” Usually go you one of two ways……

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