Hawaiian butter mochi cake has a very different texture compared to the typical flour, butter, and egg kind of cake. To me, the texture is closer to Indonesian bingka, or Philippine bibingka. If you have never tried any of the cakes mentioned above, I can only describe the cake as more chewy and mouthful, but definitely delicious. The taste reminds me very much of the tropical countries.
You will need to get a hold of mochiko to make this cake. I use the one from Koda Farm, and I believe this is the most commonly available brand in the United States, so most people shouldn’t have any trouble finding this.
Prepping the cake batter
You don’t need any special equipment for this cake. Although I own an electric mixer at home, I mix everything with a spatula and the cake comes out really smooth. And it wasn’t even an exercise since the batter is pretty thin. Basically, you need two bowls, one for dry ingredients, and another for wet ingredients. Then mix the two together into a smooth batter, and bake. Super easy, and by the way, really delicious.
- 225 gram (8 oz) mochiko
- 100 gram (1/2 cup) sugar
- 150 gram (3/4 cup) brown sugar
- 200 ml (1/2 can) coconut milk
- 4 tablespoon milk
- 2 eggs
- 60 gram (4 oz) unsalted butter, melted
- Preheat oven to 180 Celsius (350 Fahrenheit), and grease an 8" square cake pan.
- Whisk together mochiko, sugar, and brown sugar. Set aside.
- In another bowl, whisk together coconut milk, milk, eggs, and melted butter. Pour this into the mochiko mixture and stir until thoroughly mixed, then pour the batter into the greased cake pan.
- Bake in the middle rack of oven for 45 minutes. Turn the oven heat off, but let the cake rest inside the hot oven for another 30 minutes.
- Remove the cake from the oven, let it cool completely, then cut into bite size pieces.