Butter Mochi Cake

A soft chewy sweet rice cake that is plain but comforting, that's how I'd describe this cake. It's a slightly richer version of sweet rice mochi, but without a filling. You could insert a layer of red bean paste by pouring half the batter in the pan, dropping spoonfuls of bean paste, and then covering them up with the remainder of the batter. The plain cake is perfect for a low-fiber diet regimen.


Butter Mochi Cake
Adapted from the Star Tribune
Makes 16 squares

4 Tblsp butter, melted (use coconut oil for a dairy-free version)
1/2 cup sugar
1 1/3 cup sweet rice flour
1 tsp baking powder
1/2 tsp salt
1 cup whole milk (use almond milk for a dairy-free version)
3/4 cup plus 2 Tblsp coconut milk
2 eggs lightly beaten
1 Tblsp vanilla extract

Preheat oven to 350 degrees, rack in center position.

Line a 9x9" pan with parchment paper.

In a blender or food processor combine the melted butter, sugar, rice flour, baking powder and salt. Add the milk, coconut milk, eggs and vanilla. Pulse to blend until smooth.

Pour batter into the prepared baking dish. Bake until center is set and the top is golden brown, about 50 minutes.

Cool completely in the pan. Use parchment to lift the cake out and cut into 16 squares.