Butter Mochi Cake

Butter Mochi Cake is a dessert or snack popular in the state of Hawaii, It is easy to bake and consists of rice flour, coconut milk, and a few basic baking staples. The thick batter mixes quickly with an electric mixer and bakes in under an hour. The result is a buttery-fragrant rich, dense cake that is crisp on the outside and chewy-gooey soft inside. Some say this cake is similar to the Filipino cassava or bibingka, and this is why it's a personal favorite of mine for potlucks, family gatherings, after-school snacks, or a dessert for dinner. This recipe was inspired by the Just One Cookbook site of Namiko Chen, part of her current fundraiser for Maui.

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Snack

Cuisine: Asian, Hawaiian

Keyword: Butter Mochi Cake

Servings: people

Calories: 262kcal

Author: Elizabeth Ann Quirino

Equipment

Electric mixer - stand mixer or hand held
Mixing bowls
Baking pan - metal or glass - 9 x 13 inches

Ingredients

1/2 cup unsalted butter or 1 stick; plus around 2 tablespoons more to grease the pan
1 pound mochiko (glutinous rice flour/ sweet rice flour), like the Koda brand, 1 box
1 ½ teaspoon baking powder
½ teaspoon kosher salt
4 whole large eggs
2 cups granulated sugar
1 can (13.5 ounces) coconut milk
1 can (12 ounces) evaporated milk
2 teaspoons pure vanilla extract

Instructions

Place rack in the middle of the oven.
Preheat the oven at 375 F.
Grease the baking pan with additional 2 tablespoons of softened butter, at the bottom and sides.
Melt the 1/2 cup (1 stick) butter either in the microwave for 1 minute on high; or in a small stockpot on the stovetop on medium-high for around 3 minutes.
Set the melted butter aside. Keep the butter wrapper to grease the baking pan some more.

To Mix the Batter

In a large mixing bowl combine the dry ingredients: the whole box of Mochiko rice flour, baking powder and salt. Using a whisk, stir and mix the ingredients making sure the baking powder and salt are distributed evenly. Set this bowl aside.
In the bowl for the electric mixer, add the 4 eggs and sugar. Stir the batter first at low speed, then gradually moving up the speed to a medium till the mixture becomes creamy, smooth and glossy, about 3 to 4 minutes.
Pour the coconut milk to the batter and continue mixing to combine the ingredients.
Add the evaporated milk to the batter. Continue mixing at a medium-high speed to incorporate ingredients.
Pour the vanilla extract and mix to combine.
Add the dry ingredients all at once into the bowl together with the liquids.
Mix ingredients well on medium-high speed, till batter is smooth and there are no lumps, about 3 to 4 minutes.
Tip: Remember to stop the mixer every so often, and using a spatula scrape the sides and bottom so that the flour mixes well.

To Bake:

Pour the batter into the pre-greased baking pan.
Tap the pan on the counter around 2 or 3 times, to bring any air bubbles to the surface.
Bake at 375 F for 45 minutes.
Use a cake tester and pierce the middle top part to check if done. If the tester comes out clean, cake is done.
Let the cake cool on the counter for around 1 hour, till manageable enough to hold the pan. You can place the pan on a wire rack to cool.
When cool, slice in individual serving pieces, around 2-inch sized squares. Serve warm, or at room temperature.

To store:

Store Butter Mochi Cake slices in a covered container in the refrigerator for up to 4 to 5 days.
You can also freeze this cake in an air-tight, freezer-friendly container and it is good for up to 1 month. When ready to serve, thaw and reheat in the microwave for a few seconds.

Cook's comments:

What is Mochiko: Namiko Chen of Just One Cookbook defined mochiko as a fine white gluten-free flour made of glutinous/sweet rice. Often used as an ingredient in Japanese traditional sweets. Also used in Korean desserts, and Filipino bibingka-style cakes.
Optional topping: Namiko suggested an optional topping of a few tablespoons of unsweetened coconut flakes, sprinkled on top of the baking pan, just before baking.

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