Easy Hawaiian Butter Mochi (Coconut Mochi Cake)
Extra buttery and chewy Hawaiian Butter Mochi with a delightful coconut flavor. This original butter mochi cake is a delightful fusion of Japanese mochi and local Hawaiian cake.
Ingredients
- 2 large eggs room temperature
- 1 cup sugar
- 5 tablespoons butter melted
- 1 ¾ cups coconut milk 14 oz can
- ½ cup milk
- ½ teaspoon vanilla bean paste optional
- 2 cups mochiko sweet rice flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup shredded coconut
Instructions
- Preheat oven to 350°F (180°C). Prepare a 9 x 13 inches baking tray by either lining it with parchment paper or brushing with butter and dusting with mochiko flour.
- In a large mixing bowl, combine the eggs and sugar, whisking until pale in color. Add in the melted butter, mixing again to combine.2 large eggs, 1 cup sugar, 5 tablespoons butter
- Pour in the milk, coconut milk and vanilla bean paste, then whisk well until fully combined.1 ¾ cups coconut milk, ½ cup milk, ½ teaspoon vanilla bean paste
- In a separate large bowl, sift the mochiko flour, baking powder and salt. Whisk all the dry ingredients together.2 cups mochiko sweet rice flour, 1 teaspoon baking powder, ⅛ teaspoon salt
- Add the flour into the wet mixture, then use a whisk to mix combine until silky and lump-free.
- Slowly pour the mochi batter into the lined tray, then use a skewer to run it through the batter to remove air bubbles. Top with shredded coconut.½ cup shredded coconut
- Bake for 45-50 minutes, or until the top looks golden-brown and there is little bobble in the middle.
- Once baked, allow to cool for 30 minutes in the tray, then transfer to a wire rack and cool for another hour.
- To slice, use an oiled knife to prevent sticking.
Notes
- For the best results, I recommend using a kitchen scale in grams. To see metric measurements >> toggle on Metric in recipe card.
- Mochiko rice flour: also known as glutinous rice flour or sweet rice flour. Plain rice flour cannot be used.
- Storing: Consume fresh for the best texture. To store, cover in plastic wrap and place in an airtight container at room temperature for 1-2 days maximum.
- Nutritional value is estimative and is calculated per serving, without any optional ingredients. This recipe makes 16 large servings.
Nutrition
Calories: 178kcalCarbohydrates: 20gProtein: 2gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 31mgSodium: 94mgPotassium: 84mgFiber: 0.1gSugar: 14gVitamin A: 151IUVitamin C: 0.3mgCalcium: 33mgIron: 1mg
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