Butter Mochi Cake From Hawaii
A sweet and chewy Hawaiian butter mochi is a naturally gluten-free dessert prepared with rice flour and coconut cream.
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Instructions
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Preheat the oven to 350 F with a rack in the center.
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Whisk sugar and eggs in a large bowl until fully combined.
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Add evaporated milk, coconut cream, vanilla, and melted butter; whisk into the sugar mixture.
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Whisk in rice flour, baking powder, and salt.
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Fold in shredded coconut.
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Line a 9 x 13-inch baking pan with parchment paper or grease it.
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Pour the batter into the prepared pan and bake for approximately 50 minutes, until golden brown and a toothpick comes out mostly clean.
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Cool completely, then remove from the pan, cut into squares, and serve, optionally topping with more shredded coconut.