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.
Butter Mochi Cake
- 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.
Adapted from Lucky Peach