What’s not to love about butter mochi? It’s simple to make, fun to eat and easy to customize.

By Genevieve Ko

When the chef Sheldon Simeon checks out at the Foodland supermarket near his home on Maui, he can’t resist grabbing a tray of the golden butter mochi sitting by the register. The customers at Tin Roof, the lunch counter he owns with his wife, Janice Simeon, in Kahului, are just as tempted by the peanut-butter-frosted and rainbow-sprinkled chocolate version he sells.

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