Butter Mochi cake. From what I can gather it’s either a Japanese or Hawaiian dessert that can be adapted in any number of ways. After doing a little research on the web, I’ve seen the addition of mango and other passion fruits as well as coconut and cocoa. Me, being the plain Jane with new recipes, if I can find a plain simple one, I will start with that and tweak it later.
I was fascinated by this recipe in its simplicity. Sugar, coconut milk, evaporated milk, butter and lots of sugar. That’s about it. I loved how nice and high the cake was. It was airy, moist, chewy (in a good way) with just a hint of coconut flavor at the end. However it didn’t come across as a dense as I thought it would and I think this may be due to a little over baking. I sometimes forget that every oven is different and even if I cut my baking time by 10 minutes, sometimes it’s not enough.
On the other hand, this is the perfect snacking cake, when you want something a little sweet, but not too heavy. I could see myself enjoying this with a nice cup of tea or coffee in the morning.
- 4 cups mochiko powder (rice powder, I was able to find this at Whole Foods)
- 3 teaspoons baking powder
- 3 cups sugar
- ½ cup melted, cooled butter
- 4 eggs
- 1 12-oz can coconut milk (I purchased unsweetened)
- 1 12-oz can evaporated milk
- 2 teaspoons vanilla extract
- Heat the oven to 350°F. Stir together the dry ingredients in a large mixing bowl. Mix the wet ingredients in a separate bowl, then incorporate them into the dry, stirring the mixture until homogeneous.
- Pour the butter batter into a 13″× 9″ baking dish and bake for 1 hour, until the top of the cake is golden and just browned around the edges. Eat it when it’s still warm, or let it cool to room temperature.
- To store butter mochi for later consumption, wrap it up with plastic, put in the fridge. When the hankering strikes again, leave out at room temp, or microwave it.