Butter Mochi Cake
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: Serves 4 to 8
- Category: Dessert
- Method: Oven
- Cuisine: Hawaiian
Soft and chewy Butter Mochi Cake. Make this delicious Hawaiian dessert for your next party or potluck dinner! Recipe with step-by-step photos.
Ingredients
- 1 tablespoon butter, for greasing
- 2 eggs
- 220 g (1 cup) caster sugar (superfine sugar)
- 25 g (1 1/2 tablespoons) unsalted butter, melted and cooled
- 400 ml (1 1/2 cup plus 1 tablespoon) coconut milk
- 1 teaspoon vanilla extract
- 225 g glutinous rice flour (also called sweet rice flour or Mochiko flour)
- 1/2 teaspoon fine salt
- 4 tablespoons dessicated coconut, for sprinkling
Instructions
- Preheat the oven to 180°C/350°F (without fan).
- Generously grease a ceramic baking dish measuring 16 x 21 cm/6 x 8 inches.
- In a large mixing bowl, whisk together the eggs and sugar until the mixture is a pale yellow.
- Add the melted butter, coconut milk, vanilla extract.
- Whisk to combine.
- Slowly whisk in the glutinous rice flour and salt.
- Keep whisking until you have a thick and smooth batter. You don’t have to worry about over-mixing because this batter does not contain any gluten.
- Pour the batter into the greased baking dish.
- Tap the baking dish on the bench top a few times to bring any air bubbles to the surface.
- Generously sprinkle the dessicated coconut over the batter, making sure you sprinkle along the edges as well.
- Bake the cake for about 35-40 minutes, or until the cake is lightly golden all over. If the cake is browning too quickly, cover the cake loosely with a sheet of foil for the remaining baking time. The cake should puff up slightly during baking, which will indicate that it is cooked all the way through. Upon cooling, the cake will settle a little.
- Place the baking dish on a wire rack and allow the cake to cool (in the baking dish) for at least 30 minutes.
- Use a sharp knife to slice the cake and serve immediately.
Kitchen Notes
DOUBLE THE RECIPE
You can double this recipe to make a bigger serving for large gatherings. I recommend using a baking dish measuring approximately 30 x 40 cm/12 x 16 inches. Bake for 50-60 minutes, or until lightly golden.
MAKE IT DAIRY-FREE
Substitute the butter for margarine or another plant-based alternative to make the cake dairy-free.
STORING LEFTOVER MOCHI CAKE
Leftovers can be kept in the fridge for several days, or individually wrapped in the freezer. I like to freeze two slices at a time in a vacuum-sealed bag or ziplock freezer bag.
REHEATING LEFTOVER MOCHI CAKE
Leftover mochi cake tastes best when it is reheated. Reheat them in the microwave until they are just warmed through (about 15-20 seconds).
OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/butter-mochi-cake/
