‘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.
Cake Tin
20cm Square Cake Tin *OR use a similar size tin
Ingredients
250g (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 (250ml) Milk *warmed
200ml Coconut Milk
60g melted Butter
1 teaspoon Vanilla Extract
Method
- Preheat oven to 170℃. Line the base and sides of 20cm square cake tin with baking paper.
- Place all ingredients in a mixing bowl and use a whisk to blend until absolutely smooth. The batter is very soft and runny.
- Pour the mixture into the prepared cake tin, and bake for 30 to 40 minutes OR until cooked through. Cool in the tin.
- 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.
Comments
momo
5/04/2025
Thank you for your great and easy recipe, tried it last night and YES it tastes exactly the same mochi cake i tried in Hawaii, same texture everything. Thank you.
Hiroko
5/04/2025
Hi Momo. Thank you for trying the recipe and letting me know the result. I’m more than happy to know the recipe worked well and you enjoyed Butter Mochi.