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, sugar 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 so that the batter to come to room temperature, this gives the cake a chewier and crispier texture.
Baking the Butter Mochi Cake
Set the oven to 350F (176C)
Butter the muffin tin liberally. Lightly dust the buttered pan with coarse corn meal, coarse semolina or sugar and shake out any excess over the sink. This will help with the cakes to easily pop out of the tray without sticking and if you are using coarse corn meal or semolina, it will make the bottoms crispier.
Fill each cup with 1/4 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, in the fridge. 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 cake have an even chewier and more dense texture in the middle! :)
Make sure the eggs and milk are room temperature, this gives the cake a better texture.
Some coconut creams are thicker than other depending on what brand you buy. If your batter comes out too thick from the thicker coconut cream, you can add 1-2 tablespoons of milk to thin it down a bit.