The texture of butter mochi sits between a custard-like Japanese mochi and a moist coconut cake. Baked in a rectangular or square pan, the mochi develops crisp, golden edges that provide the ...

1. Fry the mochi in a pan with oil for 2 or 3 minutes on each side. 2. Add butter, sugar and soy sauce and quickly coat the mochi. Then remove the mochi from the pan. 3. Place the mochi on a nori ...