Singletrack Snacks: Butter Mochi

Singletrack Snacks: Butter Mochi (12/5)

A unique chewy treat that can live for many hours in a pocket. What could be better?

In Hawaii, you’ll find butter mochi on the shelves in most convenience stores and cafes. But on the mainland, it’s not quite as ubiquitous. I was first introduced to this sweet, chewy blondie-like treat while visiting some family in Hawaii, and upon returning home to the Tetons I immediately set out to make my own at home.

Most people’s relationship to mochi is mochi ice cream (which is also delicious), and the best way I can describe this treat is a mix between the mochi ice cream wrapper and a blondie. It’s incredibly filling, easy to make in one bowl, and probably my most popular shared trail snack to date.

For big days on the bike, I find it really easy to digest. It’s the perfect combo of starch, sugar, and salt, with a fairly mild flavor that I still have yet to get sick of. Plus, it’s actually filling, unlike snacks that I scarf down and still feel hungry 15 minutes later. On a long eight-hour ride at Tiger Mountain a few months ago, I probably ate nine of these bars, and I credit them for my lack of bonking on an otherwise brutally long training ride.

Sharing-wise, it’s more exciting than a cookie or a homemade bar (until I figure out how to effectively transport mochi ice cream on the trail, that is.) This is a snack your riding partners will be talking about for days!

It does require a little planning since the sweet glutinous rice flour (mochiko flour) it calls for is not widely available at most grocery stores. Instead you’ll have to find a specialty grocer or order some online (I opt for the latter since we don’t have an asian grocery store out here in the Tetons). I like the flavor of coconut oil (and am a little sensitive to dairy), but as per the name, butter mochi is traditionally made with butter so feel free to swap out for your personal preference.

Butter Mochi

Makes about 16-20 bars (one 9x13” baking dish)

Ingredients:

• 1 - 16 oz. box of Mochiko (sweet rice) flour
• 2 cups granulated white sugar
• 1 tsp. baking powder
• 3/4 tsp. salt
• ½ cup coconut oil or butter, melted
• 4 large eggs
• 1 13.5 oz. can full fat coconut milk
• 2 tsp. vanilla extract

Directions:

1. Preheat oven to 350°F and grease a 9x13” pan.
2. In a small bowl, whisk together Mochiko flour, sugar, baking powder, and salt.
3. Whisk together eggs, coconut oil or butter, coconut milk, and vanilla.
4. Stir in the dry ingredients and pour into the pan.
5. Bake for 50 minutes, or until you can stick a knife into the center and have it come out clean.
6. Let cool completely before cutting into bars and store in the fridge for one week, or freeze half for up to 3 months.