Discover the charm of Hawaiian butter mochi, a chewy rice flour cake. It has a springy texture and is sweet. This dessert mixes coconut milk, butter, and mochiko flour for a tasty experience.
It’s great for parties, potlucks, or picnics. This easy mochi cake recipe is a perfect menu addition.
Table of Contents
This recipe makes 12 servings. It needs about 15 minutes to prepare and 1 hour to cook. The Hawaiian mochi cake is a crowd-pleaser that will impress everyone.
Key Takeaways
- Hawaiian butter mochi is a chewy, sweet rice flour cake with a springy texture.
- The recipe combines coconut milk, butter, and mochiko flour for a delicious flavor profile.
- It’s an easy-to-make dessert that’s perfect for parties, potlucks, or picnics.
- The recipe yields 12 servings and takes about 15 minutes of prep time and 1 hour of cooking time.
- The cake can last up to 3 days at room temperature or up to a week in the fridge.
Understanding Hawaiian Butter Mochi and Its Origins
Hawaiian butter mochi is different from its Japanese version. It has a unique texture and taste. Unlike traditional mochi, which is very sticky, Hawaiian mochi is less sticky but still chewy, like a yellow butter cake.
This difference might come from Portuguese merchants who brought butter mochi to Hawaii. Or it could be from Japanese immigrants adapting their recipes to local tastes.
What Makes Hawaiian Mochi Different
Hawaiian butter mochi is softer and more like a cake than Japanese mochi. It has butter and eggs, making it less sticky. This results in a dessert that’s moist and chewy, like a dense yellow cake.
Cultural Significance and History
The history of Hawaiian butter mochi is a mix of different cuisines. It’s believed to come from Portuguese, Filipino, Japanese, and Korean cooking. The exact start is unclear, but it’s thought to be from Portuguese merchants or Japanese immigrants.
Traditional vs Modern Variations
Hawaiian butter mochi has changed over time. Today, bakers add shredded coconut, matcha, chocolate chips, and more. But the core ingredients of glutinous rice flour, butter, and eggs stay the same.
| Traditional Butter Mochi | Modern Butter Mochi Variations |
|---|---|
| Glutinous rice flour, butter, eggs, sugar, vanilla | Coconut mochi, matcha mochi, chocolate chip mochi, pumpkin mochi |
New treats like mochi muffins, donuts, and brownie/mochi hybrids have emerged. These show how versatile and loved Hawaiian butter mochi is.
Essential Ingredients for the Perfect Mochi Cake Recipe
To make the perfect Hawaiian mochi cake, you need the right ingredients. Mochiko flour is key, giving the cake its chewy texture. You’ll also need sugar, baking powder, and creamy coconut milk or evaporated milk.
For a true Hawaiian butter mochi, add butter, vanilla extract, and eggs. Some recipes use coconut cream or ube extract for extra flavor and color. If you want a dairy-free version, use oil or vegan butter instead.
| Ingredient | Quantity |
|---|---|
| Mochiko flour (sweet glutinous rice flour) | 228 g |
| Sugar | 1/2 cup |
| Baking powder | 2 tsp |
| Coconut milk or evaporated milk | 1 can (13.5 oz) |
| Butter or non-dairy alternative | 4 tbsp |
| Eggs | 2 (approximately 50 g each) |
| Vanilla extract | 1 tsp |
Mochiko flour is the main ingredient for the cake’s chewy texture. With the right mix of wet and dry ingredients, you’ll make a delicious mochi butter recipe.
Step-by-Step Preparation Method
Making the perfect mochi cake recipe is easy and fun. It results in chewy and tasty treats. Follow these steps to make a delicious Hawaiian dessert.
Mixing the Wet Ingredients
First, heat your oven to 350°F to 375°F. In a big bowl, mix 2 large eggs, 3/4 cup of granulated cane sugar, 2 cups of coconut milk, 1/4 cup of melted salted butter, and 1 teaspoon of vanilla extract. Make sure everything is well mixed.
Combining Dry Ingredients
Next, mix 8 ounces of mochiko flour (sweet glutinous rice flour) and 1/2 teaspoon of baking powder in another bowl. Whisk them gently to spread the baking powder evenly.
Baking Instructions and Tips
- Grease a 9×9-inch baking pan or a 12-cup muffin tin with butter or non-stick cooking spray.
- Slowly add the wet ingredients to the dry ingredients. Stir until the batter is smooth and well mixed.
- Put the butter mochi batter into the prepared pan or muffin tin. Make sure it’s evenly spread.
- Bake the mochi cake recipe for 60-65 minutes in the pan or 40-45 minutes in the muffin tin. It’s done when a toothpick comes out clean.
- Let the mochi cake cool down completely. Then, cut it into squares with a wet knife for the pan, or take out the muffins.
By following these steps, you’ll make a great mochi cake recipe. It will taste like traditional Hawaiian butter mochi. Share it with your loved ones!
Texture and Flavor Variations
Hawaiian butter mochi cake is incredibly versatile. You can make it your own by adding different textures and flavors. Try adding shredded coconut to the batter or on top for a nice crunch.
For a pop of color, use ube (purple sweet potato) extract or paste. It turns the cake a beautiful purple. You can also use matcha powder or pandan extract for a green hue. These colors not only look great but also add unique flavors.
The mochi cake’s texture is also varied. The edges are like blondies, while the center is soft and chewy. You can add chocolate chips, pineapple slices, or other mix-ins. This lets you create a coconut mochi that’s all your own.
“The versatility of Hawaiian butter mochi allows you to unleash your culinary creativity and craft a dessert that is truly your own.”
Whether you like classic coconut mochi or something new, this treat can be made just for you. It’s a chance to try new things and find your favorite mochi cake.
Conclusion
The Hawaiian butter mochi recipe is a mix of Japanese and Hawaiian tastes. It makes a unique and tasty dessert. Its soft, chewy texture is great for any event, from casual get-togethers to big celebrations.
Whether you stick to the classic recipe or try new flavors like matcha or chocolate, it’s a hit. You’ll love it and your guests will too.
For the best mochi cake, use top-notch ingredients like Koda Farms mochiko rice flour. Follow the steps and tips to get the right texture and taste. Feel free to add your own twist to this beloved Hawaiian butter mochi recipe.
Whether you’re a mochi expert or new to it, the Hawaiian butter mochi will be a favorite. Enjoy its special flavors and textures. And remember, store leftovers well to enjoy them later.
FAQ
What is Hawaiian butter mochi?
Hawaiian butter mochi is a sweet rice flour cake. It has a chewy and springy texture. It’s made with coconut milk, butter, and mochiko flour.
How does Hawaiian mochi differ from Japanese mochi?
Hawaiian butter mochi is less sticky but chewy like Japanese mochi. It tastes like yellow butter cake.
What are the key ingredients in Hawaiian butter mochi?
The main ingredients are mochiko flour, sugar, baking powder, and coconut milk. You also need butter, vanilla extract, and eggs.
How do you make Hawaiian butter mochi?
First, preheat your oven to 350°F-375°F. Mix the wet and dry ingredients separately. Then, combine them and pour into a greased pan or muffin tin.
Bake for 60-65 minutes in a pan or 40-45 minutes in a muffin tin. Let it cool completely before cutting.
Can you customize the flavors of Hawaiian butter mochi?
Yes, you can add different flavors and textures. Try adding shredded coconut, ube extract, matcha powder, or chocolate chips.
Mochi Cake Recipe
Equipment
- 9×9-inch baking pan or 12-cup muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
- Knife (for cutting squares)
Ingredients
- 228 g Mochiko flour sweet glutinous rice flour
- 1/2 cup Sugar
- 2 tsp Baking powder
- 1 can 13.5 oz Coconut milk or evaporated milk
- 4 tbsp Butter or non-dairy alternative melted
- 2 large Eggs approximately 50 g each
- 1 tsp Vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
Mix the Wet Ingredients
- In a large mixing bowl, whisk together 2 large eggs, 3/4 cup granulated sugar, 2 cups of coconut milk, 1/4 cup melted butter, and 1 tsp vanilla extract until well combined.
Combine the Dry Ingredients
- In a separate bowl, sift together 8 oz mochiko flour and 1/2 tsp baking powder. Mix thoroughly.
Prepare the Batter
- Gradually add the wet mixture to the dry ingredients, stirring until you have a smooth batter.
Pour into Baking Pan
- Grease a 9×9-inch baking pan or 12-cup muffin tin with butter or non-stick spray. Pour the batter evenly into the pan or muffin cups.
Bake
- Bake for 60-65 minutes in the baking pan or 40-45 minutes for muffins, until a toothpick inserted comes out clean.
Cool and Serve
- Allow the mochi cake to cool completely before cutting into squares (or removing from muffin cups). Use a wet knife for easier cutting.
Nutrition
Source:
- Hawaiian Butter Mochi
- Chewy Hawaiian Butter Mochi
- Where Did Butter Mochi Come From? — Kau Kau Chronicles
- What Exactly Is Butter Mochi? – The Daily Meal
- Butter Mochi: A Luscious Hawaiian Treat
- Irresistible Ube Mochi Cake Recipe by Kat Lieu — modern asian baking
- Bouncy Chewy Gluten Free Ube Mochi Cake
- Better for you Butter Mochi, a Hawaiian Dessert
- Hawaiian Butter Mochi
- Red Bean Butter Mochi, Even Better than the Original?
- Easy Hawaiian Butter Mochi (Coconut Mochi Cake)
- Butter Mochi Cake
- Mochi Cakes – My Lilikoi Kitchen
- What is Mochi? How to Prepare Chewy Japanese Dessert?