This type of sweet sticky treat comes from a type of Filipino rice cake called Kunkanin … the basic recipe is sweet rice flour (Mochiko flour), coconut milk, a couple of egg yolks, a little water and cane sugar.  Butter mochi adds tablespoons of butter to the mix, and you can always top it off with shredded sweet coconut. You can either oil your pans, or roll up your mochi batter like tamales and steam them in banana leaves for yet another yummy variation of this recipe (Suman, sweet sticky rice tamale).

Mochi is really popular in Hawaii due to the large Asian population. There are so many different kinds of mochi that I have yet to try them all. Some are

Source: Butter Mochi | the tasty spot