These Mini Coconut Butter Mochi Cakes are the ULTIMATE addiction! I kid you not. Lightly sweetened with condensed milk, they are super crispy on the outside and chewy on the inside with hints of vanilla and coconut.
Before Heather, I had never heard of butter mochi cakes before and boy was I missing out! I used to think mochi cakes were either one of two things:
- A Japanese rice cake with a chewy skin stuffed with an ice cream centre
- A soft and sticky Chinese rice cake stuffed with peanuts, sugar and sesame seeds coated in coconut
Both types of mochi cakes have a soft consistency, neither are baked and crispy.
However, butter mochi cakes are crispy and buttery on the outside, and satisfyingly chewy on the inside and it originates from Hawaii!
I have only ever seen butter mochi cakes made baked in a square/rectangle baking dish and cut up into squares but being as I was obsessed with the crispiness, I asked myself “How do I maximize the crispy surface area?” – in came the muffin tin!
I want to dedicate this post to Heather and her Aunty Lily for introducing me to a new type of cake with unique textures that I can honestly say is now my all time favourite snack. (In a span of 2 weeks I easily ate almost 3 full batches of it myself – these things are ADDICTIVE!!) These bite-sized cakes really do give a sense of warmth – from the smells in the house to enjoying them with a cup of hot tea. This recipe is an adaptation from her Butter Mochi recipe.
Half of these ingredients will be available at your local grocery store.
The trickier items to find would be the glutinous rice flour and possibly the coconut cream.
Coconut cream is slightly thicker and fattier than coconut milk. My main reason for using this is because of the fantastic coconut flavour it imparts and it contains a bit more fat as well which gives the cakes a crisper texture. When you are shopping for this, make sure you shake the can. It should be thick and you shouldn’t hear much. If it is watery then find another brand.
If you cannot find it, try to find a coconut milk with a higher fat content – I find those are generally thicker and coconuttier.
If you do opt with coconut milk, be mindful that it is a lot less coconuttier and a lot more waterier than coconut cream. To prevent your batter from becoming too thin, you may need to cut back on the milk.
For the glutinous rice flour, the more popular choice that never fails would be the Koda Farms Mochiko Sweet Rice Flour, but it may be more difficult to find but can usually be found in an Asian grocery store. The box of flour comes conveniently with the right amount of flour – 1lb. You will be using the whole box of this.
Note: Although it is labeled as ‘Sweet Rice Flour’ this is still glutinous rice flour.
Glutinous Rice Flour Substitutions
I have tested this recipe with the other brands and types glutinous rice flours as well, mainly the more common ones that come in a plastic bag packaging. Make sure you are purchasing glutinous rice flour and not rice flour. Usually the glutinous rice flour ones are packaged with green writing and the rice flour is packaged with red writing.
Most of them still come in 1 lb bags (16 oz) but some brands come with 50 gm less flour in these bags so be weary of that. Another thing I noticed when using these types of flour is that it uses less liquid to create the same batter consistency. The cakes turned out a little less chewy but just as tasty, but won’t come out exactly the same as using the Koda Mochiko flour.
Uhmmmm Baking should be precise! How can you have so many substitutions?!
Why yes, yes it should be precise and that is an excellent question! I wondered the same myself! Butter mochi cakes are very forgiving. My assumption is because of the texture of this cake – it’s chewy and holds moisture well from the rice flour’s starchiness, so it’s kinda hard to mess up that texture with minor substitutions. As long as your end product has the consistency of a pancake batter – you’re good!
PUTTING IT TOGETHER
- Combine the Wet Ingredients Except the Milk – Melt the butter and coconut cream in the microwave for a few seconds (Approximately 45 seconds but do this 10-15 seconds at a time, butter goes NUTS in the microwave – I did this for 60 seconds straight and half the butter ended up outside of the bowl. Cleaning up butter is not fun.)
Add the melted butter and cream into a large bowl and condensed milk, vanilla and mix well. Add in the eggs 1 at a time and mix well.
Tip #1 : You want all your ingredients to be at room temperature, it makes a chewier cake. This includes, the milk and the eggs
- Add in the Dry Ingredients & Mix Well – Add in the flour and the baking powder and mix well. At first you will see lumps but if you keep mixing, it will become a smooth batter – No need for electric mixers, I found using the whisk was enough.
- Add in the Milk – I added the milk last because depending on what type of flour or coconut cream/milk you use, you want to control how much milk to add to get the right consistency. You can slowly add, but you can’t take out. If you are following the recipe without substitutions then 1 cup of milk is good, but if you are not following the instructions to the tee then add in 1/4 cup of milk at a time until you reach a nice pancake batter consistency. Run your fingers through the batter and if it holds it’s shape and it’s not too runny and not too thick then you’re good! I actually found that if you let your batter rest for 15-20 minutes, it gave the cakes an even better texture!
- Butter the Muffin Tin & Bake – If you’re as obsessed as me, then you want maximum crispiness. Muffin tin all the way for this. Butter your muffin tins liberally and put approximately 3/4 inch of batter in each muffin cup and bake them for 45 minutes to an hour at 350F (177C) until golden brown on the middle rack in the oven.
Tip #2: These keep very well in a well sealed container. To crisp them up again, pop them in the oven at 350F (177C) for about 15 minutes and then let it cool so it can reform the crispiness and they will taste even better than the first day you baked them. Letting them sit, gives the cake an even chewier and dense texture.
Once you are finished baking it, if you can wait that long (I couldn’t!), let them to cool before diving in so that it has a chance to form it’s crispinesss. 🙂
These Mini Buttery Coconut Mochi Cakes are sweetened with condensed milk & are crispy on the outside & chewy on the inside with hints of vanilla & coconut.
- Melt the butter and coconut cream, and combine it with the condensed milk and vanilla
- Add in the eggs 1 at a time while whisking.
- Add in the baking powder and mochiko flour and continue to mix
- Slowly add in the milk and mix until the batter is smooth. You want to achieve a pancake batter consistency. Run your finger through the batter on a back of a spoon and if it keeps it’s shape and it’s not too runny or thick then you’re good.
- [Optional] Let the batter rest for 15 to 20 minutes, this seems to give the cake a chewier and crispier texture.
- Set the oven to 350F (176C)
- Butter the muffin tin liberally and fill them with 3/4 inch of batter (approximately 1/3 cup of batter per cake)
- Bake for 45 minutes to 1 hour (until golden brown) on the middle rack in the oven. At the 45 minute mark, check to see if they are golden brown.
- Let them cool for 5-10 minutes to form it’s crispiness and enjoy! 🙂
- Try to find a high fat content coconut milk if you are substituting it for the coconut cream.
- These keep very well in a well sealed container. To crisp them up again, pop them in the oven at 350F (177C) for about 15 minutes and they will taste even better than the first day you baked them. Day old butter mochi has an even chewier and more dense texture.
- Make sure the eggs and milk are room temperature, this gives the cake a better texture.
- Serving Size: 1 Serving
- Calories: 149 kcal
- Sugar: 7 g
- Sodium: 22 mg
- Fat: 6 g
- Carbohydrates: 19 g
- Protein: 3 g
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