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Hawaiian Mochi Butter Cake with Langka-Jackfruit and Mangoes

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My readers have been fascinated with the Mochi Cake I previously posted so I experimented with this Hawaiian Mochi Butter Cake with Langka-Jackfruit and Mangoes. This rich mochi cake was sheer heaven. I have baked and shared a basic Hawaiian Mochi Butter Cake and the Ube-flavored Purple Yam Hawaiian Mochi Cake. Filipinos love using the gorgeous ube-purple yam in desserts, so in a mochi cake it was divine. This time, I used the sweet tropical fruits I found in season – langka (a.k.a. jackfruit) and mangoes.

My love of mochi cakes started when my cousin Gina, shared her recipe. This cake dessert is effortless and needs no fussing. You simply mix and bake.

I used Mochiko sweet rice flour for this recipe. Langka or Jackfruit is a tropical fruit that is abundant in the Philippines and most Southeast Asian countries. Known to be the largest fruit in the world, langka has a very nutritious profile which vegetarians have recently discovered for main dishes. My father grew langka in our farm in the Philippines so I remember its sweet, fruity aroma in desserts, snacks and dishes my mom cooked often.

Mangoes are the Philippines’ national fruit and are found in excessive supplies nearly year-round even here in America. The sweetest Ataulfo variety was what I used in this cake.

Mochi cakes originated in Japan, where rice was pounded to add as an ingredient. The rice-pounding was traced to China though. Modern day Hawaiian mochi cakes use sweet rice flour, butter, sugar and coconut.

Fresh and warm from the oven, we took bites of these rich, thick, dense sponge cake-like slices. The gooey, chewy textures reminded us of Filipino delicacies like bibingka, cassava, tikoy and espasol. With its different origins, this cake was like a beautiful medley of songs: sweet, hearty and unforgettable.

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5 from 1 vote

Hawaiian Mochi Butter Cake with Langka-Jackfruit and Mangoes

This is everyone's favorite cake. It's a Hawaiian Mochi Butter Cake with Langka-Jackfruit and Mangoes. Inspired by my basic recipe for Hawaiian Mochi Butter cake, I added slices of tropical fruits: sweet langka (jackfruit) and fresh, ripe mangoes. I used sweet rice flour and bottled langka in syrup for this recipe. And I couldn't let mango season go by without adding its lusciousness to this cake. When enjoying this thick, dense cake, Filipinos will be reminded of similarities to Philippine delicacies like bibingka, cassava cake, tikoy and espasol. This was inspired by a recipe from Food 52. Serves 6 to 8.
Course: Brunch, Dessert, Merienda, Snack
Cuisine: American, Asian, Filipino, Hawaiian
Keyword: Hawaiian Mochi Butter Cake Langka Jackfruit Mangoes
Servings: 8 people
Calories: 140kcal
Author: Asian in America


  • Rectangular baking pan - 9 inches x 11 inches


  • 2 whole fresh, ripe mangoes (Ataulfo variety if possible) peeled, pitted, shaped into round balls
  • 1 cup sliced sweet langka cut into 2-inch length strips; bottled or canned in syrup
  • 1 1/2 cups Mochiko sweet rice flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 3 whole large eggs
  • 3/4 cup coconut milk canned
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 2 Tablespoons langka syrup from bottle or can; divided use 1 Tablespoon for batter, rest to sprinkle on top


To prepare langka and mangoes:

  • Slice the sweet langka into 2-inch length thin strips. Reserve 2 tablespoons of the syrup (from the bottle or can).
    Peel, slice and remove the seed of the mango. Shape the flesh into balls with a baller.
    Set aside the fruits in the refrigerator till ready to use.

To bake the Mochi cake:

  • In a large bowl, whisk together the rice flour, sugar and baking powder. Set aside.
  • To the bowl, add the eggs, coconut milk, butter, vanilla and 1 tablespoon langka (jackfruit) syrup. Mix with a wooden spoon till ingredients are blended and batter is smooth.
  • Preheat the oven at 350 F degrees.
    Line the bottom of a rectangular baking pan ( 9x 11) with parchment paper. Grease the pan with baking spray.
  • Pour the batter into the greased baking pan.
    Place the langka strips and mango balls on top of the cake. Drizzle the remaining langka syrup all over the top.
    Bake at 350 F degrees for 40 minutes. Test if cake is done by piercing the top with a small, thin knife. When knife comes clean, cake is done.
    Slice into squares. Serve warm or chilled.

Cook's comments:

  • I used bottled langka in syrup for this recipe which I purchased at Asian groceries. Langka (jackfruit) in syrup, bottled or canned can also be bought online.
    Keep this cake covered and refrigerated at all times.


Serving: 1g | Calories: 140kcal | Carbohydrates: 26g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 4mg | Potassium: 97mg | Sugar: 25g | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Notes on Nutrition:  The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

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