Butter Mochi

Name: Butter Mochi
Total time: 1800 s
Yield: 20cm Square Cake Tin *OR use a similar size tin
Cuisine: British
Ingredients: 250 g (about 1 & 3/4 cups) Glutinous Rice Flour; 3/4 cup Caster Sugar *OR 1 cup for sweeter cake; 1/4 teaspoon Salt; 1 teaspoon Baking Powder; 2 Eggs; 1 cup (250 ml) Milk *warmed; 200 ml Coconut Milk; 60 g melted Butter; 1 teaspoon Vanilla Extract

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Butter Mochi’ is a cake that is made with Glutinous Rice Flour instead of Wheat Flour. It seems originated in Hawaii. If you are familiar with ‘Mochi’, this cake has the rubbery texture and tastes like butter cake. Glutinous Rice Flour is gluten-free despite the name. If you live in Australia, many Coles and Woolworths stores sell it. Japanese ‘Shiratamako’ Flour is a Glutinous Rice Flour.

Hiroko Liston @hirokoliston

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Ingredients

30 minutes

20cm Square Cake Tin *OR use a similar size tin

250 g(about 1 & 3/4 cups) Glutinous Rice Flour
3/4 cupCaster Sugar *OR 1 cup for sweeter cake
1/4 teaspoonSalt
1 teaspoonBaking Powder
2Eggs
1 cup (250 ml)Milk *warmed
200 mlCoconut Milk
60 gmelted Butter
1 teaspoonVanilla Extract

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Steps

30 minutes

1

Preheat oven to 170℃. Line the base and sides of 20cm square cake tin with baking paper.
2

Place all ingredients in a mixing bowl and use a whisk to blend until absolutely smooth. The batter is very soft and runny.
3

Pour the mixture into the prepared cake tin, and bake for 30 to 40 minutes OR until cooked through. Cool in the tin.
4

When cooled completely, carefully take it out, and cut with a wet knife into desired size. *Note: Clean the knife as you cut the cake as it gets sticky.