Butter Mochi Cake is a classic Hawaiian dessert known for its chewy texture and buttery flavour. This recipe uses traditional ingredients such as mochiko (rice flour) and sweetened red bean paste for a delicious and unique dessert experience.
Ingredients:
- 1/2 cup unsalted butter, melted
- 1 1/4 cups white sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 3 cups mochiko (sweet rice flour)
- 1 teaspoon baking powder
- 3 cups milk
- 1 18.75oz tin sweetened red bean paste
Method:
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish or pan.
In a large bowl, combine the melted butter and sugar. Mix until well blended.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the mochiko and baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined after each addition. The dough will be smooth and slightly thick.
Gently fold in the sweetened red bean paste until evenly distributed throughout the batter.
Pour the mixture into the prepared baking tin, spreading it evenly with a spatula.
Bake in the preheated oven for 1 hour, or until the top is golden brown and a toothpick inserted in the centre comes out clean.
Allow the cake to cool completely in the pan on a wire rack before cutting into squares or rectangles.
Serve the butter mochi cake at room temperature. It can be enjoyed on its own or with a scoop of ice cream for an extra treat.
