HAWAIIAN BUTTER MOCHI CAKE WITH CINNAMON AND COCOA

This was a bit of an experiment and I’m pleased to say a successful one! I have always been curious about how to make mochi and so I finally bought Mochiko rice flour (what gives it the squish) and gave it a whirl. Turns out it’s very similar to baking a regular cake, but this rice flour gives it this whole new consistency that you don’t get from regular flour. The recipe below seems to be the most traditional way to make this from across a lot of recipes I researched, but I think you can definitely get creative with different spices or do it with matcha. I did this one with cocoa powder and a little cinnamon.

Recipe:
6 tbsp butter melted
1 1/2 cups sugar
1 can of coconut milk
2 eggs
Pinch of salt
2 tsp vanilla extract
2 cups Mochiko sweet rice flour
2 tbsp cocoa powder
1 tsp cinnamon
1 tsp baking powder
Sprinkle of shredded coconut on top

Butter a pan (I did an 8x8 square pan) on all sides and then coat pan with sugar and tap it to evenly spread. Heat coconut milk on low just until you can whisk it and remove all clumps. Then whisk together sugar, butter, coconut milk, eggs, vanilla and salt in a large bowl. Then whisk in rice flour, cocoa powder, cinnamon, and baking powder. When smooth, pour into pan and top with shredded coconut. Bake at 350 for about 55 minutes and then let to cool. After about 15 min use a knife to wedge out the sides (like you would a regular cake) and serve!