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Biko-Butter Mochi

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I didn't post any recipes during April and the earlier part of May because I had a lot going on. Our house needed emergency repairs, and it took some time to research companies and then meet multiple times with our chosen contractor before the ball got rolling. Demolition and repairs were scheduled a little less than 2 weeks before our planned D.C. trip, but the owner of the construction company assured me everything would be fine. He was right. He and his crew finished all the work the day we flew out of Hawaii. I'm so thankful we picked that company, they were all-around awesome.

Construction was going on during Boy's Day though, which was on May 5th, and I was so caught up with the repairs and the workers coming that I forgot to wish my son a "Happy Boy's Day." I didn't even make him mochi. Today I'm hoping to make up for that blunder with this biko-butter mochi, a layered combination of Filipino sticky rice and local Japanese butter mochi, two totally different types of mochi that my son likes.

Biko-Butter Mochi

I originally read about this dessert concoction in 2019 in my local newspaper and always wanted to make it. The printed recipe was submitted by a woman from Kauai who used to sell it at their Kauai Community College farmer's market. I think she's brilliant for creating this.

However, I didn't follow her recipe because I'm very picky about the texture and flavor of my biko. (I try not to, but it's hard for me to not compare my mom's, grandma's, and aunt's amazing Filipino desserts over everyone else's!) So I made this dessert using my own family recipes for biko and butter mochi. My son ate an entire row of biko-butter mochi, and I got a great big bear hug from him. Happy very belated Boy's Day to all!

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