Mochi Cake Recipe
Discover the charm of Hawaiian butter mochi, a chewy rice flour cake with a springy texture and sweet flavor. This dessert combines coconut milk, butter, and mochiko flour for a delightful treat. Perfect for parties, potlucks, or picnics, this easy mochi cake recipe makes for a fantastic addition to any menu.
Equipment
- 9x9-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 9x9-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
Serving: 80gCalories: 240kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.2gCholesterol: 45mgSodium: 60mgPotassium: 95mgFiber: 1gSugar: 16gVitamin A: 200IUCalcium: 30mgIron: 0.8mg
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