Great recipe! Followed it exactly. Tried it with Splenda Sugar and that works fine too.

Reviewed On: Feb. 4, 2009

Simple and easy! I've made this recipe for MANY parties and pot lucks, it has become very popular and goes quick. I followed the recipe exactly, i don't even mix the ingredients separately if I'm rushed. I just through it all in one big bowl and mix it up with my hand blender. You also don't need to buy Potato Starch, just save a little mochiko flour and it works the same. WAIT FOR IT TO COOL! Ideally I'll make this the night before and let it cool overnight, it is very dense so it takes a while to cool. Cut with a plastic knife, it's much easier. I like to dislodge the mochi from the pan then peel it out and place on a pre-dusted(with mochiko) cutting board. Then I slice it into squares or rectangles and dust the sides in mochiko. If you plan to make this often it may be wise to just buy one extra box of mochiko flour and use it for dusting this and future batches of Mochi! Enjoy! :-)

Reviewed On: Feb. 4, 2009

Amazing. I was born and raised in Hawaii and have steered away from any "traditional Hawaiian food" in California restaurants because it's never quite right. I was skeptical, but I figured that I'd give it a try because of it's rave reviews and I was glad I did. It was a huge hit at the Superbowl party I brought it to. I would add a tad more salt and liquid smoke as mentioned in other reviews just for a stronger flavor. I am excited because this is a meal that feeds a group for UNDER $20.00!! Just at rice and Shoyu and you are good to go. There will never be an exact substitute for the kalua pig from an imu, but this is a great solution for people without that option...Happy Cooking!!

Reviewed On: Feb. 3, 2008