This recipe was shared with me by Kim Kono of Portland, Oregon. Kim gave my daughter, Nancy
Hartman, and myself a
cooking class in making
this cake. Mochi Cake is
a Japanese Rice Cake
made with rice flour.
The texture is much
different than the
typical American cake.
The cake, when baked,
has a glutinous texture
as it is soft, squishy,
and chewy with a mild
buttery taste. It is very good!
This type of cake is
also very popular in the
Hawaiian Islands as many
Japanese settled there.
This is a basic recipe
for Mochi Cake. The cake
can be made in various
Click here for
Basic Rules For Baking or here for
Secrets Of A Successful Cake. Also check out more great
Butter Mochi Cake Recipe:
Cuisine: Hawaiian, Japanese
Yields: serves many
Prep time: 15 min
Cook time: 60 min
3 cups superfine sugar
1/2 cup unsalted butter, melted and cooled slightly
4 cups milk*
2 teaspoons pure vanilla extract
4 cups sweet rice flour (Mochiko)**
* The Hawaiian versions of this cake usually use coconut milk.
** Mochiko is available in
Asian stores and some large supermarkets. It comes in 1-pound (16 ounce) boxes (see photo on right).
Preheat oven to 350° F. Place oven rack in middle of oven. Lightly spray a 13- x
9-inch baking dish with vegetable oil spray.
In the bowl of your electric mixer, cream together the sugar and butter
until well combined. Add the milk, beaten eggs, and vanilla extract;
continue beating until combined. Add the baking powder and the sweet rice
flour (Mochiko) until batter is combined and smooth.
Pour the mochi batter into the prepared baking dish.
approximately 1 hour (60 minutes) until the top of the cake is golden and
cake begins to pull away from sides of pan. Remove from oven and let cool on a cooking rack.
Cut into small squares to serve.