A Lighter Butter Mochi Cake

Butter Mochi Cake

Butter Mochi Cake is a delicious naturally gluten-free cake made from Mochiko sweet rice flour with coconut milk and butter to add a creamy rich flavor. Mochi cake is a Japanese rice flour cake that has a glutinous texture as it is soft, chewy and gummy used in both savory and sweet dishes. This cake is not your traditional American style cake, but more like a baked custard. A lighter butter mochi cake has half the sugar and can be topped with coconut flakes, fresh berries or ice cream.

Butter Mochi Cake

Butter Mochi Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 eggs, separated
  • 1 cup brown sugar
  • 2 teaspoon vanilla extract
  • 1 butter stick, melted
  • 1 can coconut milk
  • 1 box Mochiko sweet rice flour
Instructions
  1. Preheat the oven to 350 degrees F. Lightly grease an 8x8 baking dish and set aside.
  2. Using stand mixer beat the egg whites first, then add in the yolks.
  3. Add in the sugar, vanilla extract, butter and coconut milk and mix until well combined.
  4. Slowly mix in the rice flour and combine until fluffy.
  5. Pour batter into prepared baking dish and carefully smooth out the top.
  6. Bake for 50 minutes, until the top is a golden brown.
  7. Let it cool for about 30 minutes on a cooling rack before cutting into squares.
  8. Serve plain or topped with fresh berries.
  9. Store in an airtight container for up to three days.
 

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