Despite the fact that Mochis were originally Japanese treats, yet it didn’t stop the Hawaiians from adding few touches to the traditional Mochis that transferred the fluffy, soft, and sweet delicacy to a whole new level.
The Butter Mochi cake recipe basically combined both of the rich and delicious butter cake with the soft and sticky Japanese Mochi to make this heavenly and mouth-watering dessert.
The most important ingredient that maintains the chewiness and stickiness of the mochis is the Mochiko, also known as Glutinous Sweet Rice Flour, not the regular glutinous rice flour. Make sure to also add coconut cream instead of milk as it gives extra richness and firmer texture.
How to Make Easy Butter Mochi
Ingredients
- 2 cups of Mochiko
- 1 cup of sugar
- 1 teaspoon baking powder
- 2 eggs
- ½ cup of milk
- 5 tablespoons of melted, unsalted butter
- ½ teaspoon of vanilla extract
- 1 can of coconut cream (you can substitute with canned coconut milk)
Instructions
- Start by beating the eggs well in a bowl together with the vanilla and sugar.
- In a separate bowl, mix the mochiko, sugar, and baking powder.
- Transfer the contents from one bowl to the other and mix the thick batter with a spatula to incorporate all the ingredients together.
- Add in the melted butter and coconut cream. Mix until they are smooth with no lumps.
- Pour the batter into a baking pan 8x8 lined with parchment paper.
- Transfer the baking pan to a preheated oven at 350°F (177°C) and bake for 1 hour till the cake has this appealing golden brown color.
- After 1 hour, remove the baking sheet from the oven and allow it to cool.
- Remove the parchment paper and cut the cake into squares to serve. Enjoy!
Video
Notes
- Mochi cake sticks easily to the pan. That’s why you need to line the whole baking pan with parchment paper.
- Pop any air bubbles on the surface of the batter with a toothpick before baking it. Also, avoid the formation of any lumps when mixing.
- Start checking your cake when it’s baking after 50 minutes, as the baking can differ from one oven to another. If the cake surface starts getting darker and it’s still not cooked enough from the center, you can cover the surface with aluminum foil and let it continue baking.
- Don’t cut the cake before it’s completely cool.
- You can use a 13*9-inch baking pan if you want to double the recipe ingredients.
Check Other Dessert Recipes
Chocolate Chip Mochi Cookies Recipe
Mini Cheesecakes with Caramel Sauce Recipe
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