Butter Mochi Cake Recipe by Chris Gan
Cooking Instructions 60 to 70 minutes 1 Gather the ingredients. 2 Grease a 9x13” pan. I used melted butter, but you can also use cooking spray (I.e. Pam). 3 Preheat the oven to 350°F (177°C). 4 Melt the butter in the microwave or on the stovetop. Set aside to cool slightly. 5 In a large bowl, combine the dry ingredients (mochiko flour, baking powder, kosher salt, and sugar). Whisk to combine. 6 In a separate bowl, whisk together the eggs until well blended. 7 Add the milk and vanilla extract to the eggs. Whisk again until well combined. 8 Add the wet ingredients to the dry ingredients and mix. 9 Add the coconut milk and melted butter. Stir well until no lumps remain. Because rice flour has no gluten, you can mix vigorously at this step without worrying about the cake being tough. 10 Pour the batter into the prepared pan. Tap the pan against the counter a few times to remove any air bubbles. 11 If you prefer, sprinkle shredded coconut on top of the batter. Sprinkle it gently so that it stays on the top instead of sinking in. Since not everyone in my family likes coconut, I only sprinkled it on half of the cake. 12 Bake in the preheated oven for 60 to 70 minutes, or until the top of the cake is golden brown. 13 Allow the cake to cool for at least one hour before slicing into small pieces. A little bit of this cake goes a long way! 14 Store any leftover cake at room temperature in a sealed container for up to 3 days. Do not place it into the refrigerator or else the cake will harden. 1 Gather the ingredients. 1 Gather the ingredients. 2 Grease a 9x13” pan. I used melted butter, but you can also use cooking spray (I.e. Pam). 2 Grease a 9x13” pan. I used melted butter, but you can also use cooking spray (I.e. Pam). 3 Preheat the oven to 350°F (177°C). 3 Preheat the oven to 350°F (177°C). 4 Melt the butter in the microwave or on the stovetop. Set aside to cool slightly. 4 Melt the butter in the microwave or on the stovetop. Set aside to cool slightly. 5 In a large bowl, combine the dry ingredients (mochiko flour, baking powder, kosher salt, and sugar). Whisk to combine. 5 In a large bowl, combine the dry ingredients (mochiko flour, baking powder, kosher salt, and sugar). Whisk to combine. 6 In a separate bowl, whisk together the eggs until well blended. 6 In a separate bowl, whisk together the eggs until well blended. 7 Add the milk and vanilla extract to the eggs. Whisk again until well combined. 7 Add the milk and vanilla extract to the eggs. Whisk again until well combined. 8 Add the wet ingredients to the dry ingredients and mix. 8 Add the wet ingredients to the dry ingredients and mix. 9 Add the coconut milk and melted butter. Stir well until no lumps remain. Because rice flour has no gluten, you can mix vigorously at this step without worrying about the cake being tough. 9 Add the coconut milk and melted butter. Stir well until no lumps remain. Because rice flour has no gluten, you can mix vigorously at this step without worrying about the cake being tough. 10 Pour the batter into the prepared pan. Tap the pan against the counter a few times to remove any air bubbles. 10 Pour the batter into the prepared pan. Tap the pan against the counter a few times to remove any air bubbles. 11 If you prefer, sprinkle shredded coconut on top of the batter. Sprinkle it gently so that it stays on the top instead of sinking in. Since not everyone in my family likes coconut, I only sprinkled it on half of the cake. 11 If you prefer, sprinkle shredded coconut on top of the batter. Sprinkle it gently so that it stays on the top instead of sinking in. Since not everyone in my family likes coconut, I only sprinkled it on half of the cake. 12 Bake in the preheated oven for 60 to 70 minutes, or until the top of the cake is golden brown. 12 Bake in the preheated oven for 60 to 70 minutes, or until the top of the cake is golden brown. 13 Allow the cake to cool for at least one hour before slicing into small pieces. A little bit of this cake goes a long way! 13 Allow the cake to cool for at least one hour before slicing into small pieces. A little bit of this cake goes a long way! 14 Store any leftover cake at room temperature in a sealed container for up to 3 days. Do not place it into the refrigerator or else the cake will harden. 14 Store any leftover cake at room temperature in a sealed container for up to 3 days. Do not place it into the refrigerator or else the cake will harden. 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