Butter Mochi Cake (Hawaiian Glutinous Rice Coconut Cake)
Quick answer
- Total time
- 65 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Sweet rice flour mixed with milk, coconut milk, eggs and melted butter makes a batter thin enough to pour like liquid.
Read more
A long bake turns the bottom dense and chewy like mochi, with only a thin golden-brown crust on top. The cake comes from Hawaii, and a short reheat crisps that top again.
Ingredients
Instructions
- 1
Preheat the oven to 175°C.
Line the bottom and sides of the baking pan with parchment, leaving enough overhang to lift the cooled cake out.
- 2
Put 220g sweet rice flour and 140g sugar in a large bowl and whisk for about 30 seconds.
Break up any visible lumps now, because dry pockets can leave uneven chewy spots in the finished cake.
- 3
Add 240ml milk and 200ml coconut milk first, whisking until the flour is moistened, then beat in 3 eggs.
Scrape the bottom and sides of the bowl so no dry rice flour stays hidden.
- 4
Whisk in 60g melted unsalted butter and 1 teaspoon vanilla extract until the batter looks smooth and glossy.
The batter should be thin and pourable, so do not add extra flour even if it seems loose.
- 5
Pour the batter into the prepared pan and tap it on the counter two or three times to release large bubbles.
Bake at 175°C for 45 to 50 minutes, until the top turns hazelnut brown.
- 6
Remove the cake when the edges pull slightly from the pan and the center no longer wobbles loosely.
Let it cool completely before cutting into squares, because warm mochi tears instead of slicing cleanly.
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