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.

Course Dessert

Cuisine Hawaiian

Method Bake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 240

Author Lily Ernst

Ingredients

1/2 cup (114g) unsalted butter melted
2 cups (400g) granulated sugar
4 large eggs
2 tsp vanilla
16 oz (1 box) sweet rice flour Mochiko flour
2 tsp baking powder
12 oz (1 can) evaporated milk
14 oz (1 can) coconut milk see notes*
1/2 cup shredded coconut optional

Instructions

Preheat oven to 350F and grease a 9x13" pan.
Combine the melted butter and sugar together in an extra-large mixing bowl using a rubber spatula.
1/2 cup (114g) unsalted butter, 2 cups (400g) granulated sugar
Whisk in the eggs and vanilla.
4 large eggs, 2 tsp vanilla
Stir in the rice flour and baking powder until almost combined. The batter will be thick.
16 oz (1 box) sweet rice flour, 2 tsp baking powder
Then stir in the evaporated milk to loosen up the batter.
12 oz (1 can) evaporated milk
Add the coconut milk. Whisk slowly at first to combine, and then whisk vigorously until the mixture is smooth.
14 oz (1 can) coconut milk
Pour the batter into the prepared pan. Sprinkle with shredded coconut if using.
Bake for 50-60 minutes or until golden brown on top and the center is set. Let cool completely before slicing and serving.

Notes

*If your coconut milk has solidified in the can. Transfer the content into a microwave-safe bowl and warm up for a few seconds in the microwave to completely melt before adding to the batter.

Leftover butter mochi cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, store it in the refrigerator for up to a week.

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