Hawaiian Butter Mochi Cake

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.

Mochiko

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.

If you cannot get mochiko, the best alternative would be glutinous rice flour. It may also be sold as sticky rice flour. But I highly recommend using mochiko to get the most authentic texture.

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.