Hi Shar, you can make a day ahead and keep in the fridge or if you’d like to make earlier, you can also freeze it. If it’s frozen, make sure you reheat from frozen; do not thaw in the fridge or the texture can get a little weird.

Hi, you could sprinkle a dusting of powdered sugar 🙂

Hi! You could definitely sprinkle some shredded coconut on top before baking. If you did heavier stuff that was crunchy, like chopped nuts, they would likely sink to the bottom, which is still fine if you don’t mind that it would be more of a crust than a topping. If you added something after baking, they just wouldn’t stick to the mochi so much, but you could still eat it with whipped cream.

Meag

Yes, you can freeze it! I recommend microwaving from frozen before eating rather than letting it defrost.

In reply to Cheryl.

Just made this, and it came out so yummy! I was just wondering if this can be stored in the freezer?

Ahhh thank you so much for that glowing review Nina. I hope this recipe will become an ongoing fall tradition 🙂

This is the second time I’ve made this for fall and oh my god… I usually make / eat regular butter mochi, which will always have a special place in my heart, but good lord. This recipe is perfection. 

In reply to Mochi Mommy.

When it cooled a few hours later, the texture was perfect. I did it right, I’m just dense. For some reason, I’ve always thought a stick of butter is 1 cup.

I am making it again for church potluck but I am baking it in a cookie sheet pan. The 9×13 was nice and thick, but the cookie sheet will make more servings. Fingers crossed it’s just as good. Mahalo for the recipe again