Butter Mochi Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 pieces
Soft and buttery mochi cake with just a hint coconut milk in every bite. This butter mochi cake is custardy and perfect as dessert.
  • 1 stick unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1½ cups granulated sugar
  • 4 large eggs, beatened
  • 16 oz mochiko flour
  • 2 teaspoons baking powder
  • 1 12-oz evaporated milk
  • 1 16-oz coconut milk
  1. Preheat the oven to 350F. Line a baking pan with parchment paper and lightly grease the surface with olive oil. Set aside for now.
  2. In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.
  3. In another mixing bowl, sift together the mochiko flour and baking powder. Pour the dry ingredients into the wet ingredients. Mix until combined.
  4. Pour in the evaporated milk and coconut milk. Mix until the batter comes together. The batter will appear liquidy. Pour the mochi batter into the prepared baking pan. Bake the mochi cake for 50 minutes to an hour.
  5. Remove the butter mochi cake from the oven when the top is browned. Test its readiness by inserting a toothpick into the center. If the toothpick comes out mostly clean, the butter mochi cake is ready.
  6. Wait until the cake has cooled to room temperature before slicing into 24 pieces.
  7. Serve the butter mochi cake warm or cold.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2018/09/19/butter-mochi-cake/