Butter mochi! The subject of my third and final installment of this little series on Hawaiian foods (parts 1 and 2 were on ahi poke and Spam musubi). I love all the ways that Hawaii is a blend of Asian and Western influences — when it comes to food, it can only mean good things. For instance, I’m not the biggest fan of traditional Asian mochi, like the Chinese nian gao with red bean paste, because it’s a bit too chewy and bland for me. But when amped up with more sugar and a whole (!) stick of butter, the Hawaiian version becomes pretty delicious.