Butter mochi is the best! The perfect mixture of chewy, squishy, dense and sticky, these coconut and rice flour cake bars (a cousin of Filipino bibingka) are one of the most beloved island desserts ...

King Kamehameha II couldn't have known that he was helping make way for the first lūʻaus when he made the once unthinkable decision to eat with his mother in 1819, ending the longstanding system of ...

Mochiko is a super important ingredient in butter mochi, so if you can get your hands on it, don't miss out on this recipe!

When I was growing up, my mom coated slabs of niangao, a dense and sugary glutinous cake, in egg and fried them French-toast style. It was a dessert you had to eat right out of the pan. I’ve found ...

Butter mochi is purely an invention of the islands and it is borne from the multicultural roots of Hawaii’s first potlucks and the mystical union of rice flour, butter, coconut milk, and sugar. There ...

A trip to Hawaii comes with a lot of anticipation — from visiting stunning beaches like Waikiki Beach to experiencing the ...

Last week’s dreary weather had us craving something tropical. Pineapple upside-down cake? Butter mochi? Why choose, when you can have both? Because coconut’s best friend is pineapple, we thought we’d ...

Butter mochi is a staple in Hawaii — because it’s great, says Peter Som, fashion designer and Mill Valley-rased author of the forthcoming cookbook, “Family Style” (Harvest, $40). It’s a great, ...

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