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, ...

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 ...

Kaya’s butter mochi recipe can me modified with chocolate. That last item, Hashimoto said, is made twice a day, two pans at a time. It’s a just-right mochi, perfectly smooshy and lightly buttery.

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If you’ve never tried Hawaiian butter mochi, you’re in for a treat! This chewy, golden-brown dessert is a delightful fusion of Japanese and Hawaiian influences. This traditional treat combines the ...

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 ...

Right after the mochi cool, they’re still quite sticky when you cut them. If you prefer more cakey mochi and clean edges on your cuts, let them cool overnight before slicing. Whisk the rice flour, ...

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 ...

Stay on top of what’s happening in the Bay Area with essential Bay Area news stories, sent to your inbox every weekday. See Senior Director of TV Programming Meredith Speight’s recommendations from ...