Mochi Lab (Hawaii 2018): Butter Mochi Cupcakes
It’s hard to believe that I first stumbled across Mochi Lab’s amazing butter mochi cupcakes in 2015 while walking through a farmers’ market in Waikiki. While we’ve been back to Hawaii a couple times since then, we’ve never been able to revisit until this past year. That’s partly because Mochi Lab can only be found at pop up locations. We made a special trip out to the Honolulu Farmers’ Market, in front of the Blaisdell Concert Hall on Ward Avenue, to revisit this year and were not disappointed.
Unlike on my first visit 3 years ago, we mad sure to pick up a few flavours… the Lilikoi Cheesecake, Purple Sweet Potato, Strawberry Cheesecake, and Matcha Chantilly. These cupcakes (most of which are gluten-free) are made with sweet rice flour which gives it that familiar chewy texture when you bite into it. What sets their butter mochi apart are the fillings, custards, and curds which they stuff in the middle. It’s not excessively sweet but popping with flavour.
We brought these back to the hotel with us after our trip to the North Shore and feasted on these bite-sized treats. The closest thing that I remember seeing in Vancouver were the butter mochi muffins at Basho before they closed and were replaced by Yama Cafe (haven’t tried the ones at Yama Cafe yet).
Make sure you check out their website to find out which farmers’ market you can find them at in Oahu.
777 Ward Ave (Wednesdays at the Honolulu Farmers’ Market)
Posted on June 16, 2018, in Bakery, Desserts, Hawaiian, Restaurant Review and tagged Ala Moana, Bakery, Butter Mochi, Butter Mochi Cupcakes, Desserts, Food, Hawaii, Hawaiian, Honolulu, Lilikoi, Matcha, Mochi, Oahu, Purple Sweet Potato, restaurant review, Strawberry Cheesecake. Bookmark the permalink. 1 Comment.
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