Butter Mochi Cake

This soft and chewy butter mochi cake is lightly sweet with a hint of coconut. With its unique combination of sweet rice flour, creamy coconut milk, and butter, this mochi cake is a dessert that’s as easy to make as it is delicious to eat.

What is butter mochi cake:

Butter mochi cake (aka Hawaiian butter mochi) is a beloved Hawaiian dessert renowned for its unique texture and delightful taste. Made primarily from sweet rice flour, it boasts a soft, chewy consistency that sets it apart from traditional cakes. Combining ingredients like sugar, butter, coconut milk, and eggs, it offers a rich and slightly sweet flavor. Despite its name, butter mochi cake isn’t a traditional cake in the conventional sense. It’s more akin to a dense, chewy bar or slice.

Why you’ll love this recipe:

• Irresistible flavor and texture – This mochi cake has a tropical, creamy, and earthy flavor with a soft aroma of vanilla and coconut. The cake’s dense and chewy texture, characteristic of mochi-based desserts, makes each bite a satisfying experience.
• Easy preparation – Despite its gourmet taste, this recipe is surprisingly easy to make. You simply mix everything together in one bowl and bake.
• Convenient ingredient amounts – This butter mochi cake recipe ingeniously utilizes precisely measured ingredients, including 1 box of rice flour, 1 can of evaporated milk, and 1 can of coconut milk, ensuring that there are no leftovers and nothing goes to waste.
• Keeps well and serves a crowd – This cake stays fresh for days and because it’s rich and dense, a little goes a long way. A 9×13″ cake can serve 24-32 people.

Ingredients you’ll need:

(Shown below are the key ingredients that give this mochi cake its distinct taste and texture)

• Sweet Rice Flour – The primary ingredient in butter mochi cake and responsible for its characteristic chewy texture, this flour is made from glutinous rice, which is a type of rice with a higher starch content than regular rice. Despite its name, glutinous rice does not contain gluten; the term “glutinous” refers to the sticky, chewy texture it develops when cooked.
• Coconut milk – Contributes to the cake’s tropical aroma and flavor profile. It’s a common ingredient in many Hawaiian and Asian desserts.
• Evaporated milk – Another dairy ingredient that adds creaminess and depth of flavor to the cake.
• Granulated sugar – Adds sweetness to the cake, balancing the flavors and enhancing its overall taste. In addition to providing sweetness, sugar also contributes to the texture and structure of the cake.
• Unsalted butter – Provides richness and flavor. When melted and mixed into the batter, it helps to create a moist and tender texture while imparting a delicious buttery taste.
• Eggs – Serve as a binding agent, helping to hold the ingredients together and providing structure. They also contribute to the cake’s richness.
• Baking powder – Acts as a leavening agent in butter mochi cake, helping it rise and preventing it from being too dense.
• Vanilla extract – Enhances the flavor of the cake, adding a subtle hint of sweetness, warmth, and aroma.
• Shredded coconut (optional) – For an extra coconutty flavor and chewy texture.

Equipment you’ll need:

• an extra large mixing bowl (this recipe makes about 9 cups of batter)
• a large whisk and a large rubber spatula
• a 9×13″ metal, glass, or ceramic pan (metal is preferred)

How to make butter mochi cake:

(The full written and printable recipe is further below.)

1. Combine the melted butter and sugar together in an extra-large mixing bowl using a rubber spatula.
2. Whisk in the eggs and vanilla.
3. Stir in the rice flour and baking powder until almost combined. The batter will be thick.
4. Then stir in the evaporated milk to loosen up the batter.
5. Add the coconut milk. Whisk slowly at first to combine, and then whisk vigorously until the mixture is smooth.
6. Pour the batter into a greased 9×13″ pan. Sprinkle with shredded coconut if using. Bake at 350F for 50-60 minutes or until golden brown on top and the center is set.

Tip: For a perfectly smooth mochi cake without any air bubbles or possible lumps, pour the batter through a fine mesh strainer before transferring it to your baking pan. This is an optional extra step that I only do for special occasions. 😊

How to cut:

Once the cake has completely cooled in the pan, run an offset spatula or butter knife along the edge, then flip the cake onto a large cutting board. Leave the cake upside-down because it’s actually easier to cut it this way, especially if it’s topped with shredded coconut. (This way you are not dragging the coconut into the cake as you cut it.)

Lightly grease a long, sharp straight-edge knife. Press the knife down into the cake, all the way to the bottom (don’t saw or drag the knife). Lift the knife up and repeat to cut into slices. Wipe the knife clean and regrease as needed.

How to serve:

Traditionally, butter mochi cake is served at room temperature. It is typically cut into squares or rectangles for easy serving, making it a convenient finger food or dessert option for gatherings and potlucks. It’s great served alongside a cup of tea or coffee.

Variations:

• ube or pandan – Replace the vanilla extract with a tablespoon of ube or pandan extract for a beautiful purple or green mochi.
• mango or banana – Substitute the evaporated milk with 1 & 1/2 cups of mango puree or mashed bananas for a fruity mochi cake.
• Toasted sesame – Sprinkle 1/2 cup of regular or black sesame on top instead of shredded coconut before baking.

FAQ:

You might also like:

• Fluffy Japanese Cheesecake
• Taiwanese Castella Cake
• Miso Chocolate Chip Cookies

Did you make this recipe? Please kindly leave a comment with your star rating below.

Print