Recipe for Butter Mochi Cake from Hawaii

Japan meets Hawaii in this delightful treat, featuring a paradise-infused cake with a strong almond aroma. Despite the Pacific Ocean separating them, culinary influences abound. Mochi is one of Japan’s most beloved sweets, crafted from ‘mochigome,’ a sticky rice flour variety. These sweets are tied to New Year celebrations and other festivals, symbolizing good luck and prosperity. Once you try Hawaii’s buttery mochi cake, you won’t forget it, as it’s crispy and golden on the outside but hides a soft, moist cake inside with a texture reminiscent of childhood jellies. Ingredients: 1 tablespoon softened butter + one stick melted butter (115g), 2 cans full-fat coconut milk, 1/3 cup whole milk, 1 1/2 cups granulated sugar, 4 large eggs, 3 cups rice flour, 1/2 cup shredded coconut. Instructions: Preheat oven to 180°C. Grease a 22×22 cm pan generously with softened butter. In a large bowl, mix coconut milk, whole milk, sugar, eggs, and melted butter. Beat with a hand mixer on medium to high speed until well combined, about 1-2 minutes. Scrape down the sides of the bowl with a silicone spatula. Add rice flour and beat again on medium speed until a smooth batter forms, about 2 minutes. Pour the mixture into the prepared pan. Sprinkle shredded coconut evenly on top. Bake until the top and sides are golden brown, about 60-65 minutes. Transfer the pan to a cooling rack to cool completely, at least 45 minutes, before cutting into bars or pieces. Yields 24-36 bars, perfect with warm tea or coffee or as a midnight snack.