Butter Mochi Dot Cake

Growing up, mochi was always one of my favorite desserts because of its unique chewy texture. Butter mochi takes that texture to another level by combining glutinous rice flour with butter, coconut milk, and eggs to create one of Hawaii's most beloved local desserts.

The chewiness of butter mochi comes from glutinous rice flour. Despite its name, it doesn't contain gluten. Instead, it's made from sweet rice that's high in amylopectin, giving butter mochi its signature stretchy, chewy bite.

For the topping I added a thin layer of frosting and dot sprinkles for virality (and crunch) but it doesn’t need it and its delicious on its own.

Ingredients

1 (16-ounce) box mochiko (sweet rice flour)

2 teaspoons baking powder

½ teaspoon kosher salt

2 cups granulated sugar

4 large eggs

1 (13.5-ounce) can full-fat coconut milk

1 cup whole milk

1 teaspoon vanilla extract

8 tablespoons (1 stick) unsalted butter, melted

Store bought icing and dot sprinkles.

1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.

2. In a bowl, whisk together: sugar and melted butter. Crack in each egg and mix well.

3. Pour in Mochiko powder and the bakin powder. Stir in coconut milk, evaporated milk and add a pinch of salt.

4. Pour the wet ingredients into the dry ingredients and whisk until no lumps remain.

5.Pour the batter into the prepared baking dish. Bake for ‍ one hour till the center is just set. A toothpick should come out mostly clean with a few moist crumbs.

7. Allow the butter mochi to cool completely before slicing.This is the hardest part but cooling gives it its signature chewy texture.

Chewy and Squishy