Best 2 Butter Mochi Cake Recipes
Butter mochi cake is a unique and delicious dessert with a soft, chewy texture that is popular in Hawaii. It is made with glutinous rice flour, sugar, butter, coconut milk, and eggs. The combination of these ingredients creates a cake that is both moist and dense. The cake is often baked in a sheet pan and is usually served in small squares. Butter mochi cake can be enjoyed on its own or topped with a variety of fruits, such as pineapple, mango, or strawberries. It is a popular choice for birthday parties and other special occasions.
Let's cook with our recipes!
BUTTER MOCHI CAKE
This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked.
Provided by YI-FUN HSUEH
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
- In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
- Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 79.6 g, Cholesterol 71.7 mg, Fat 10.7 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 168.9 mg, Sugar 23.9 g
RASPBERRY-MOCHI BUTTER CAKE WITH MATCHA GLAZE
This cake elicits awe on sight, and it's a delightfully easy stir-and-bake dessert created by Margarita Manzke, the pastry chef and an owner at République, a restaurant and bakery in Los Angeles. Dense and chewy, mochi is a popular Japanese confection made from glutinous, sticky rice. It's typically formed into pocket-size balls or squares but can also be made into cakes. As the rice flour batter comes together, it may seem gritty, but it will soak up the coconut milk and evaporated milk and soften as it bakes. Unlike many cakes baked with traditional flour, this gluten-free cake is so rich and moist that it's hard to overbake. For the glaze, matcha powder is combined with confectioners' sugar and coconut milk, which gives the cake an earthy tone, but you could easily swap in freeze-dried raspberry or strawberry powder.
Provided by Alexa Weibel
Categories cakes, dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides and bottom of the pan with butter.
- Prepare the cake: In a large bowl, whisk together the rice flour, granulated sugar and baking powder. In a medium bowl, whisk together 3/4 cup coconut milk with the evaporated milk, eggs, vanilla and the 1/4 cup melted butter. Pour the wet ingredients into the dry ingredients and whisk thoroughly until combined.
- Pour the batter into the prepared cake pan. Add half the raspberries to the cake batter one raspberry at a time, 1 inch apart, pushing each berry into the batter to fully submerge.
- Bake the cake until it's fully golden brown on top, the center is firm and no longer jiggly, and a toothpick or cake tester inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer to a cooling rack. After the cake has cooled slightly, about 10 minutes, run a knife around the inside edge of the pan. Continue to let cool in the pan.
- Prepare the matcha glaze: Add the confectioners' sugar, coconut milk and matcha powder to a medium bowl. Whisk until smooth; set aside.
- Once the cake has fully cooled, carefully invert it onto a cake platter or serving plate. Spoon the matcha glaze on top just until the top of the cake is coated. (You'll have some glaze leftover.) Using the back of the spoon and working in 1-inch increments, swipe the matcha glaze from the top of the cake gradually over the edge of the cake, so it drips decoratively down the sides. (You can add more glaze as needed, or serve any additional glaze with the cake.)
- Carefully place the remaining raspberries in a decorative pile in the center of the cake. Lightly dust raspberries with confectioners' sugar and serve immediately. Store the cake in an airtight container at room temperature for up to 2 days.
Tips:
- Use good quality ingredients: This will make a big difference in the taste of your butter mochi cake. Make sure to use fresh butter, sugar, and milk. You can also use a variety of different flours, such as all-purpose flour, cake flour, or gluten-free flour.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the ingredients just until they are combined.
- Bake the cake in a preheated oven: This will help the cake to rise evenly.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
- Serve the cake at room temperature: This will allow the flavors to meld together.
Conclusion:
Butter mochi cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its chewy texture and sweet flavor, it is sure to be a hit with everyone who tries it. So next time you are looking for a special treat, give butter mochi cake a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
