Butter Mochi Cake Recipes

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BUTTER MOCHI CAKE FROM HAWAII



Butter Mochi Cake From Hawaii image

Butter mochi is a sweet and slightly chewy treat popular in Hawaii made from rice flour and coconut cream, making it naturally gluten free.

Provided by Leah Maroney

Categories     Dessert     Cake

Time 1h5m

Number Of Ingredients 10

2 cups granulated sugar
4 eggs
1 (12-ounce) can evaporated milk
1 (13.5-ounce) can unsweetened coconut cream
1 teaspoon vanilla extract
1/2 cup unsalted butter (melted)
1 (16-ounce) box mochiko rice flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsweetened shredded coconut (plus more for garnish)

Steps:

  • Enjoy.

Nutrition Facts : Calories 537 kcal, Carbohydrate 80 g, Cholesterol 91 mg, Fiber 2 g, Protein 7 g, SaturatedFat 16 g, Sodium 242 mg, Sugar 54 g, Fat 22 g, ServingSize 1 cake (12 servings), UnsaturatedFat 0 g

BUTTER MOCHI



Butter Mochi image

Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.

Provided by Alana Kysar

Categories     Dessert     Hawaii     Coconut     Tree Nut Free     Vegetarian     Soy Free     Dairy     Summer

Yield Makes 20 pieces

Number Of Ingredients 11

4 large eggs
2 teaspoons vanilla extract
2 cups skim milk
One 1-pound box mochiko flour
2 cups sugar
2 teaspoons baking powder
1⁄2 teaspoon kosher salt
1⁄2 cup unsalted butter, melted
One 13 1⁄2-ounce can coconut milk
1⁄2 cup unsweetened shredded coconut
A few pinches offlaky salt (optional)

Steps:

  • Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or oil.
  • In a bowl, whisk together the eggs, vanilla, and milk. In another larger bowl, whisk together the mochiko, sugar, baking powder, and kosher salt. Pour the wet ingredients into the dry ingredients and, with a wooden spoon stir until well combined. Add the melted butter and coconut milk and mix until fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle the shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of flaky salt, if desired.Bake until the mochi is set and golden brown on top, about 1 hour. Set the pan on a wire rack and let cool completely before slicing into rectangles using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1⁄4 by 2 1⁄2-inchpieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. Store in an airtight container at room temperature for up to 3 days.

BUTTER MOCHI



Butter Mochi image

This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.

Provided by Lea Kanaya Wong

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h15m

Yield 24

Number Of Ingredients 9

3 ½ cups sweet rice flour (mochiko)
2 ½ cups white sugar
2 tablespoons baking powder
5 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups milk
1 (14 ounce) can coconut milk
½ cup melted butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
  • Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
  • Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 41.2 g, Cholesterol 50.5 mg, Fat 9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 174.2 mg, Sugar 22.1 g

BUTTER MOCHI CAKE



Butter Mochi Cake image

This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked.

Provided by YI-FUN HSUEH

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h40m

Yield 12

Number Of Ingredients 8

½ cup unsalted butter, melted
1 ¼ cups white sugar
3 eggs
1 teaspoon vanilla extract
3 cups rice flour
1 teaspoon baking powder
3 cups milk
1 (18.75 ounce) can sweetened red bean paste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
  • In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
  • Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 79.6 g, Cholesterol 71.7 mg, Fat 10.7 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 168.9 mg, Sugar 23.9 g

COCONUT-SESAME BUTTER MOCHI CAKE



Coconut-Sesame Butter Mochi Cake image

Butter mochi is a Hawaiian cake that is sweet and gooey, not unlike like Japanese mochi. Rice flour is a core pantry ingredient in most Japanese households, including mine, so I almost always have the ingredients on hand to whip up this cake when the mood (or need) strikes. Just like this recipe, I'm a little bit Japanese and a little bit American. The combination of American ingredients like butter and evaporated milk with Japanese ingredients like rice flour and sesame seeds feels familiar and comforting to me. Butter mochi can be baked plain or topped with coconut and black and white sesame seeds or slices of fruit like strawberries, mango or peaches. You can serve butter mochi with ice cream if you like as well.

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 12 to 16 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus more softened butter for the pan and for slicing
6.5 ounces canned full-fat unsweetened coconut milk
8 ounces mochiko (glutinous/sweet rice flour) (65 grams)
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
2 large eggs
1 cup evaporated milk
1 teaspoon pure vanilla extract
1 cup unsweetened coconut chips or flakes
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
1 teaspoon fleur de sel

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch-square cake pan or 10-1/2-by-7-inch cake pan with butter.
  • Put the 4 tablespoons butter in a medium saucepan and cook over medium heat until melted. Meanwhile, whisk the coconut milk to remove any lumps. Add the coconut milk to the melted butter and reduce the heat to low. Gently warm the mixture, stirring often, until just above room temperature and no lumps remain.
  • Whisk together the mochiko, sugar, baking powder and sea salt in a large bowl.
  • Whisk together the eggs, evaporated milk and vanilla in a medium bowl. Pour this mixture into the dry ingredients and stir until just combined. Add the melted butter-coconut milk mixture, whisking continuously, until fully incorporated and smooth with no lumps.
  • Pour the batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles. Evenly sprinkle the top with the coconut chips or flakes. Sprinkle with the black and white sesame seeds and finish with the fleur de sel.
  • Bake the mochi until it is set and golden brown on top, 1 hour 5 minutes to 1 hour 15 minutes. You can bake the mochi longer for a firmer texture, or for less time for a gooier texture. If using a glass or dark metal pan, subtract a few minutes from your baking time.
  • Transfer the pan to a wire rack to cool completely. Coat a knife with butter and cut around the edges to help the cake separate from the pan and prevent the cake from sticking to the knife. Serve the cake directly from the pan.

BUTTER MOCHI



Butter Mochi image

Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.

Provided by Genevieve Ko

Categories     cakes, dessert

Time 2h

Yield 1 (9-by-13-inch) cake

Number Of Ingredients 11

6 tablespoons/84 grams unsalted butter, melted and cooled, plus more for greasing the pan
3 cups/453 grams mochiko (sweet rice flour), like Blue Star brand
2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 large eggs
2 cups/416 grams granulated sugar
2 (13.5-ounce) cans unsweetened coconut milk (scant 3 1/2 cups)
1 tablespoon pure vanilla extract
1 1/2 packed cups/219 grams confectioners' sugar
2 to 4 tablespoons passion fruit pulp or purée (see Tip)
Pink or red food coloring (optional)

Steps:

  • Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
  • Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
  • Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
  • The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
  • Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

STRAWBERRY MATCHA MOCHI BUTTER CAKE RECIPE BY TASTY



Strawberry Matcha Mochi Butter Cake Recipe by Tasty image

This bright and fruity dessert is made with coconut milk, matcha powder, and sweet rice flour, which gives the cake its deliciously chewy texture! It's topped with a 3-ingredient strawberry glaze for a tart and glossy finish.

Provided by Tikeyah Whittle

Categories     Bakery Goods

Time 2h10m

Yield 8 servings

Number Of Ingredients 14

unsalted butter, for greasing
1 box sweet rice flour
2 ½ cups granulated sugar
2 tablespoons matcha powder
1 tablespoon baking powder
¼ teaspoon kosher salt
1 can unsweetened full fat coconut milk
1 can evaporated milk
5 large eggs, room temperature
1 teaspoon vanilla extract
1 stick unsalted butter, melted and cooled
1 package freeze-dried strawberry
2 cups powdered sugar
3 tablespoons milk, of choice

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
  • Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
  • In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
  • Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
  • Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
  • Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
  • Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
  • Pour the glaze over the cake and spread to cover evenly.
  • Cut the cake into 8 pieces and serve.
  • Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 136 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 77 grams

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