Korean Food, Baking, DIY's & So Much More!

Butter Mochi Cake

I first had the joy of sinking my teeth into butter mochi several years ago in Hawaii.  There are so many delicious culinary experiences from that trip but butter mochi stood out with its particular texture and simple pleasure.  It looks quite unassuming, like a nude vanilla cake but upon further investigation, it’s so much more.

Today, I bring you my recipe for soft and tender butter mochi that is only gently sweet with a rich, buttery flavor.  Oh, and don’t forget that characteristic chewy texture.  What I love about this recipe beyond the fact that it’s an incredibly easy one to make {seriously, it’s just combine, stir and bake}, it’s that it captures the best things about traditional mochi cake without the eternal pounding and stretching of the dough.  It affords you to be extra greedy and indulgent here.

Since the foundation of this recipe is sweet rice or glutinous rice flour, there’s no fear of over-mixing.  It actually may bode well to give it an extra stir or two.  On the subject of the sweet rice flour, it’s not actually sweet as the name implies.  Rather, it’s flour that’s been finely milled from the extra starchy sticky rice.  It’s what lends that oh so wonderful chew to these bars.  It’s this humble ingredient that allows the batter to be the least finicky one possible during the before and after process.  You can be as rough and tumble with it while constructing and after it’s been baked, it’s pliable and giving.  You don’t have to worry about tearing up the pieces or that it will sink or shatter like a traditional cake.  What it does instead is bounce and spring with the feel of almost  a sponge or fluffy cake hybrid.

It is a unique experience, all at once and I do hope you enjoy my recipe.  You can certainly stud its centers like I did with my LA baked rice cakes.  It’s been awhile since I’ve enjoyed these at tea with my mother who is stateside but it’s probably my favorite way to consume each little square.  How you dress them up is up to you.

5.0 from 1 reviews
Butter Mochi Cake
Prep time
Cook time
Total time
Serves: 8x8 pan
  • 1½ c sweet rice or glutinous rice flour
  • 1 c sugar
  • 1 ts baking powder
  • 1 c coconut milk
  • ¼ c melted butter
  • 2 room temperature eggs
  • Pinch of salt
  • 1 ts pure vanilla extract
  1. In a large bowl, combine the sweet rice flour, sugar and baking powder. Set aside.
  2. In another bowl, combine the coconut milk, melted butter, eggs, salt and vanilla.
  3. Add the second, wet bowl to the first, dry bowl.
  4. Mix well to combine. Whisk for at least 5 minutes.
  5. Pour into a lightly greased pan.
  6. Bake at 350 for 45 minutes to an hour.


May 2017 Favorites

I love St. Croix but there isn’t much for recycling on the island.  It pains me to see stacks of styrofoam containers for to-go options when I’m dining out.  Did you know that it can take 500+ years for it to even begin to break down?  Then, there are the plastic straws/lids, utensils…

Lately, I’ve been trying to remember to pack these reusable bamboo utensils with me in the water bag I carry with me everywhere.

They’re sustainable, made of recycled material and even includes chopsticks!  I’m still on the hunt for a good, sturdy to-go container that can possibly collapse for the same purposes.  Let me know if you have any recommendations.

If you’ve seen even one of the million smoothie posts I have on my instagram of Facebook, you know I’m a huge fan of these metal straws.  They’re food grade, eco-friendly stainless steel straws that come with a cleaning bristle.

This elusive book is one I’m including because I’m certain it would quickly become one of my favorites…if only I could find it!

So far, I’ve only been able to find it online for almost $100 – eek!

I recently posted a clip of my blueberry cardamom smoothie bowl breakfast topped with rawnola on Facebook and needless to say, it’s just one of the many cardamom-obsessed dishes that I’ve been whipping up.  From spiced rice to chai, this superstar spice is best when freshly ground from whole pods.  Its fragrance is almost euphoric and I’m a fan of this cardamom that comes in a glass jar minus any anti-caking agents, preservatives or irradiation.

Typically, I will pick fresh tulsi/holy basil from our garden to steep into a relaxing elixir for myself but I was recently gifted this tulsi/sweet rose loose leaf blend that has a sort of romantic calming effect.

<< Previous Posts Next Posts »