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Mochi is a Japanese traditional rice pastry made from pounded rice. It is usually consumed during the celebration of the Japanese New Year. Mochi cake, also known as butter mochi, has the irresistible chewiness of mochi but is presented in a cake-like form. It is a traditional Hawaiian dessert that is distinguished by its bouncy, lightly crispy texture.
Mochi Cake
2 cups sugar
4 eggs
12-oz can evaporated milk
13.5-oz can unsweetened coconut cream
1 tsp vanilla extract
1/2 cup unsalted butter, melted
16-oz box mochiko rice flour
2 tsp baking powder
1/2 tsp salt
1 cup unsweetened shredded coconut — plus more for garnishPreheat the oven to 350°.
Add the sugar and eggs to a large mixing bowl and whisk to combine. Whisk until the eggs are completely incorporated into the sugar.
Add the evaporated milk, coconut cream, and vanilla to the sugar mixture. Then whisk in the melted butter.
Whisk in the rice flour, baking powder, and salt to the batter. Fold in the shredded coconut.
Line a 9 by 13-inch baking pan with parchment paper. Leave enough paper around the edges to lift the cake out of the pan. Butter the pan or grease it with non-stick cooking spray.
Pour the mixture into the prepared pan and place in the oven.
Bake for about an hour. The baking time will vary based on the oven and climate. It will be golden brown on top and when you insert the toothpick in the middle it will come out mostly clean.
Allow the cake to cool. Then remove it using the edges of the parchment paper. Cut it into squares and serve. Top with more shredded coconut if desired. Serves 12
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