Sweet rice flour is the secret to this unusual — and unusually good — chocolate creation. (Photo by Carolyn Jung)
Ever since discovering the joys of butter mochi on a trip to Honolulu a few years ago, I’ve become rather obsessed with it.
Made with copious amounts of butter, eggs, whole milk or condensed milk, what’s not to adore?
It bakes up so easily into buttery, bouncy brilliance, too.
In supermarkets and mom-and-pop grocery stores in Hawaii, you’ll find that basic version, plus loads more — coconut butter mochi, chocolate-chip butter mochi, even peanut-butter butter mochi.
And of course, the piece de resistance, chocolate butter mochi. Oh, yes!
After getting rather hooked on baking regular butter mochi at home, I couldn’t wait to turn my attention to the chocolate version, especially when I spied a recipe for it in the new “Flavors of Aloha: Cooking with Tommy Bahama” (Chronicle Books), of which I received a review copy. The recipes are by veteran cookbook writer, Rick Rodgers.
(Photo courtesy of Tommy Bahama)
I admit that I’ve always associated Tommy Bahama with its tropical print shirts. I didn’t even realize the company had restaurants, too.
Featured in this cookbook are more than 100 recipes with true island flair, from “Crispy Sriracha Shrimp” to “Kalua Pulled-Pork Sandwiches” to “Pina Colada Cake.”
But back to chocolate butter mochi, shall we?