Soft and bouncy, this chewy dessert will definitely leave you wanting more
Pristine sands and swaying palms are all well and good, but the true magic of Hawaii is waiting in its kitchens. Ok, perhaps that’s not a particularly popular opinion, but when you consider the epic history that has contributed to modern Hawaiian cuisine, you may reconsider. The food culture of the islands has been through five distinct stages. From Ancient Hawaiin food which was shaped by Polynesian settlers to Native Hawaiians that incorporated local crops, then came post-European trends and a Japanese phase where missionaries and immigrants brought their own cuisines to the shores. Finally today, Hawaiian cuisine is a modern, multicultural mix of all these years of occupation and immigration blended into one fusion movement.
The Japanese era had an especially marked influence on the cuisine since they shared the advantage of rich fishing grounds for dishes like sushi and later poke. They also brought across their unique desserts one of the modern favourites being Mochi. In Hawaii, a form of mochi called Butter Mochi is popular both in bakeries and in home kitchens for its sweet-savoury softness and its easy recipe.
Similar to the rice cakes of Japan, Hawaiian takes on Mochi involve a variety of flavours and colours for a tasty and beautiful experience. This adapted version of the recipe by Sonia Wong celebrates the natural sweetness of fresh corn in a chewy dessert that honours the food traditions of both cultures.