Thanks for your review, Sophia! And for the tips on recipe modifications! I agree, it’s funny how the brand of ingredient can make such a huge difference.

I’ve followed this recipe so many times for birthdays, lunar new year, just because, and it’s always a hit. I find the quality of the black sesame paste makes a huge difference in flavor. I love that there are dairy free options, and I use hemp hearts to make hemp milk for my alternative milk to add a nutty flavor. For the future, I’d like to follow the dairy free mochi butter recipe a bass and replace the black sesame with other flavors like chocolate or pistachio.

correction 1tsp*

I listened to the other comments, and compared other butter mochi recipes and used 1 and 1/2 tsps of baking powder. Best choice because it turned out perfect and the consistency of other butter mochi I’ve made/eaten before. I brought it to my lunar new year potluck and everyone ate it so fast

Hi Zoe, yes the batter should be fairly loose. The end result is a pretty moist, soft, stretchy texture.

I feel like this has at least 1tsp too much baking powder as well. I’ve made regular butter mochi for years, but I trusted your statement when you confirmed with Monica that it should be 1tbsp.

It doesn’t have the same finished look and texture as yours; definitely more on the fluffy side. There’s nothing wrong with it, but it definitely isn’t as chewy as what I’ve grown up eating.

I do, however, like the nuttiness and how it’s not too sweet. I look forward to how deep the flavor will get in the next day or two. Even though the texture is not where I would personally like it, it’s still a solid recipe. I’ll play with the baking powder amount next time to get the texture I’d like.

Hi, no, 1 tbsp is correct. This is butter mochi, which is a cake from Hawai’i. If you’re looking for something chewy, you should probably look for a glutinous rice recipe from Asia.