Birthday Butter Mochi Cake
I spent a month in Hawaii this past fall. I know, I know, that’s horribly obnoxious, but it was wonderful and relaxing and I needed it. Trust me, I’m kind of neurotic. Nothing has calmed my scattered, high-strung soul quite as well. The beaches, the sun, the food… I realize I’m getting more annoying with every word. But it’s just about my birthday and I’m ruined. I want Maui. I’ve been so completely spoiled that there is no turning back. Nothing will do. Maybe not even this cake?
I don’t know, I guess I can bear the burden of trying. Life must go on, even if it’s not Maui.
So let’s try to stuff my disappointment down with mochi cake. It’s delicious. It’s gluten free. It’s not too sweet. It’s freakin’ Hawaiian.
For those of you familiar with mochi, just go ahead and move on to the recipe. You already know the drill. All you sad, non-mochi-eating people listen up — this isn’t like the cake you are used to. It’s chewier. It’s almost like a cross between a baked custard and a brownie. Like a buttery gummy bear? Yes, that description will do. This is also not as sweet as your average cake recipe. Ever have those European style cookies that are barely sweet? That’s what we are dealing with. You know, real sophisticated. So sophisticated you should probably eat it with a spot of strong coffee or tea. That’s right, you might start using the word “spot” when referring to hot beverages now.
I mean, you could add more honey. But whatever. Be an adult.
As I mentioned in other blog posts, it’s best to use good butter. Be a butter snob. Grass-fed is not only more delicious, but more nutritious too. I’m not saying this cake is health food, it’s most definitely not. But you may as well use the stuff that tastes great and have the added bonus of a few more grass-fed nutrients. As far as the rice flour, I highly recommend getting a box of Mochiko sweet rice flour. It’s cheap and most markets that sell Asian ingredients stock it. And you can for sure find it at an Asian grocery store. It’s the unofficial brand of all mochi making.
The variations on this recipe are endless. You could add chocolate chips/cocoa powder, dried fruits, fresh berries, nuts, shredded coconut, cinnamon, matcha, a splash of good whiskey. Whatever your heart desires. It’s my birthday, do what you want.
Since this a gluten-free cake, no worries on over-mixing. Or even the order of what to mix with what. The only thing that could go wrong is if you add the butter too soon and it starts to cook the eggs. So let that butter cool and you are good to go. This cake is also on the rich side, so the whole pan will go a long way. Once cooled, cut into small rectangles or squares, you will have around 20-30 pieces.
Update: Regular rice flour won’t work for this recipe. It must be sweet rice flour (aka glutenous/sticky rice flour). No worries, isn’t actually sweetened or gluten-ed up. It’s just called that because higher starch content which gives us that chewier texture.
- 1 stick of melted butter (1/2 cup)
- 4 eggs, beaten
- 1 can of coconut milk (15.5 oz), Native Forest is preferred (find some here)
- 1 cup of half and half
- 1 cup honey
- 1 tablespoon vanilla extract (find some here)
- zest from one Meyer lemon
- 1 tablespoon of baking powder
- 1 box (16 oz) of Mochiko Sweet Rice Flour (find some here)
- Over a low flame in a small saucepan melt butter, set aside and let cool. Pre-heat oven to 350 degrees.
- In a large mixing bowl, combine eggs, coconut milk, half & half, honey, vanilla, and lemon zest, and mix well with a whisk. Then add baking powder and rice flour and whisk. Once flour is incorporated, slowly pour cooled* butter into batter while whisking.
- Pour batter into a greased 13x9 pan and place in oven, let cook for 60 minutes. The top should get golden brown and crack a bit. Allow to cool before cutting and serving.
- *If butter isn't cooled it could cook the eggs, so make sure it's not too hot.
- Leftovers can be covered and chilled. Allow to come to room temp or reheat before serving. Although I do enjoy it cold, too.