♥Mochi Recipes♥
The best butter mochi recipe ever!
Who doesn’t love a good mochi recipe?
This butter mochi cake recipe is a favorite from my teen years. I first had this delicious mochi cake at a multicultural cafe in Kauai. I bought it off a homemade dessert table and It was one of the best sweets I had ever tasted. I kept thinking about the sweet and chewy deliciousness as I set out to find a recipe by asking every Kauai local I knew.
Finally, I asked Kay, a Japanese local. She knew all about Japanese Butter Mochi Cake and even had a recipe. She was so excited that I had discovered and loved a Japanese dessert that she quickly wrote down the recipe for me and told me to make sure I get the best mochi flour.
I later learned that Hawaiian Butter Mochi Cake has a slight twist, which I like even better. See below for the recipe for Hawaiian mochi cake as well as Japanese Mochi cake.
What is mochi and what does mochi taste like?
Mochi is a traditional sweet rice from Japan. When cooked it’s mild, sweet, and sticky (and great with teriyaki chicken!).
The sweet rice flour is fine and powdery and is called Mochiko flour.
Koda Farms is at a lot of grocery stores now and is the brand you want to get. I went to the store to get all of the ingredients that day in Kauai, and this “Hawaiian Mochi” became a new tradition for our annual trip. Now, it’s one of my teens’ favorite desserts.
It’s a hobby of mine to turn unhealthy recipes into healthy recipes with all of the same taste. This is one of those few desserts that’s a splurge- there really isn’t a way to healthify it! So, have a healthy dinner and enjoy this delicious dessert as a treat!
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Mochiko Recipe (Koda Farms butter mochi recipe)
Hawaiian Butter Mochi Cake Recipe (or Japanese Mochi Cake)
Preheat oven to 350 degrees
1 box Mochiko Rice Flour
2 cups sugar (ideally, organic evaporated cane juice)
1 tsp baking powder
5 eggs
2 tsp vanilla extract
1/8 tsp salt
2 cups (1 can) full fat coconut milk
*For Japanese Butter Mochi Cake, use regular milk. Hawaiian Mochi Cake uses coconut milk and is my favorite!
1 cube (8 oz) melted butter (Kerry Gold will take this cake to the next level of yum!)
Using an electric mixer, beat all (except butter) of the ingredients in a large bowl until combined. Slowly pour in the melted butter and beat on low until the mixture is smooth (do not overbeat.) Pour into a buttered 9×13 glass baking dish.
Bake at 350 for 1 hour. Let cool before serving (the chewy texture develops as it cools off.)
Things you need to make this Mochi Cake
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Kitchen Aid Mixer
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Other Recipes From My Travels that you may be interested in:
French Crepe Recipe, Gluten & Dairy Free Crepe Recipe, and Paleo Crepe Recipe
Get more good recipes here
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