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.
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
- 1
Preheat oven to 350F and grease a 9x13" pan.
- 2
Combine the melted butter and sugar together in an extra-large mixing bowl using a rubber spatula.
- 3
Whisk in the eggs and vanilla.
- 4
Stir in the rice flour and baking powder until almost combined. The batter will be thick.
- 5
Then stir in the evaporated milk to loosen up the batter.
- 6
Add the coconut milk. Whisk slowly at first to combine, and then whisk vigorously until the mixture is smooth.
- 7
Pour the batter into the prepared pan. Sprinkle with shredded coconut if using.
- 8
Bake for 50-60 minutes or until golden brown on top and the center is set. Let cool completely before slicing and serving.
Cook it from the original
This recipe comes from littlesweetbaker.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on littlesweetbaker.com